Make some Miso Marinade for the steak:
- 7 oz. (¾ cup) miso paste (Sabrina used Trader Joe's)
- ½ cup mirin
- ¼ cup sake
- 3-4 cloves of garlic, smashed and chopped
- 1 ½ lb of steak (Sabrina used a really thick cut of Ribeye)
- ¼ cup veggie oil
- ¼ cup Brandy (Presidente)
In a small bowl, combine the miso, mirin and sake and blend well, into a smooth paste. Place ⅓ of the paste on the bottom of a large dish and sprinkle about half of the chopped garlic over the top of the paste. Place 2 layers of cheesecloth over the top of the garlic, and place the steak on top of the cheesecloth. Add another 2 layers of cheesecloth over the top of the steak, and sprinkle remaining garlic, along with the rest of miso paste over the top of the cheesecloth. Cover dish with plastic wrap and chill in the fridge for 5 - 10 hours.
Remove the steak from the fridge, and reserve 2 Tbls of the marinade. If there is any paste on the steak once you remove the cheesecloth, then gently wipe it off with a paper towel.
Heat a large, heavy skillet over medium-high heat and add veggie oil. Add the steak, and cook for 3 - 4 min. Lower heat and cook cook for an additional 3 min. Turn steak over, increase heat back to medium-high and cook for 2 min. Reduce heat back down to medium-low and cook for 1 - 2 minutes more for medium-rare. Transfer steak to a plate, loosely tent with foil and cover to keep warm.
Pour off any excess oil, and place pan back on medium-high heat. Add ½ cup beef broth to the pan, along with ¼ cup mirin and deglaze pan, scraping up any brown bits. Add reserved miso marinade, and mix well. Lower heat and simmer for 2 min. Remove pan from heat and add brandy. Let stand for a minute and add mixture to a small saucepan. Continue to simmer over low heat until slightly thick.
While sauce simmers and the steak rests, cook up some Sake Mushrooms:
- 7 large cremini mushrooms, cleaned and stemmed and cut into sixths
- 3 Tbls clarified butter (she used Ghee)
- ⅔ cup sake
- 2 Tbls mirin
- ¼ tsp kosher salt, more for seasoning
- 4 cloves garlic, smashed and minced
- ½ tsp aleppo pepper (Or use ¼ tsp red chili flake)
- 1 Tbls chicken stock
In a large skillet over medium-high heat, add clarified butter, then add mushrooms. Cook, stirring occasionally for about 2 - 3 min. until almost tender. Add garlic and aleppo pepper to the pan and stir. Cook for 2 min. Deglaze pan with mirin and reduce slightly. Add sake, bring to a boil and reduce heat to simmer. Reduce sake down by more than half, about 5 min. Add in chicken stock if necessary, to get a slightly thick sauce. Serve warm.
When ready to serve, slice steak in nice, thick slices, and serve with some Sake Mushrooms and salad tossed with this awesome dressing listed below. Enjoy!
Classic Ginger Sesame Dressing (Benihana-Style)
- ½ cup minced onion
- ¼ cup sesame oil
- ¼ cup EV olive oil
- 2 Tbls water
- 2 Tbls minced fresh ginger
- 2 Tbls minced celery
- 2 Tbls Heinz ketchup
- 1 ½ Tbls light soy sauce
- 1 ¾ tsp honey
- 2 tsp lemon juice
- ½ tsp minced garlic
- ½ tsp kosher salt
- ¼ tsp cracked black pepper
Place all ingredients in a blender and blend until smooth. Taste for seasoning, and chill in the fridge for up to a week.