Beef Tenderloin Steaks with an Easy Japanese-Inspired Pan Sauce
Juicy steaks paired with a super easy, sweet, garlicky sauce. It's just three ingredients! Soy sauce, mirin and garlic. You can also make this sauce with any steak you have on hand.
Total Time 20 minutes mins
Course Main Course, Sauce
Cuisine Asian, Japanese
Steak
- 2 beef tenderloin steaks cut into even 1 - 1 1/2 inch thick pieces (you can also use any steak of your choice!)
- Salt on hand for seasoning
- 1 tbsp ghee or high smoke point oil of your choice (grape seed, vegetable, canola or avocado oil works!) I used the ghee oil that I linked above!
- Scallions to taste, for topping (optional)
- Sesame seeds to taste, for topping (optional)
Sauce
- 2 tbsp soy sauce low sodium or regular
- 1 1/2 tbsp mirin
- 3 cloves of garlic thinly sliced
Remove the steaks from the fridge and allow them to come to room temperature, about 30 minutes. This helps them cook perfectly!
In a bowl, combine the sauce ingredients and set aside to allow the garlic to infuse the liquid.
With a paper towel, dry the steaks thoroughly on all sides. Season generously with salt.
Over medium high heat, season a hot skillet with ghee or an oil of your choice and let it come to a shimmer.
Once the oil is hot, put the steaks into the pan. Do not touch them and allow them cook 3-5 per side. Flip when the first side down develops a brown curst and repeat on the other side. Finish the cooking off by quickly searing the sides. When the internal temp is 125 or `130 degrees F, remove the steaks from the heat and let them rest for 5 minutes. This temp will yield medium rare steaks as the temperature will climb as they rest.
As the steaks rest, adjust the heat to medium. Pour the sauce mixture into the pan and let it reduce for 3-5 minutes, until thick.
Slice the steaks and plate. Pour the sauce onto the steaks and top with scallions and sesame seeds. Enjoy immediately!
Keyword garlic, ghee, mirin, pepper, salt, scallions, soy sauce, steak