Teppanyaki Wagyu Steak
Thin-sliced wagyu beef cooked fast on a screaming-hot griddle with soy, mirin, and garlic. Tender, savory, and restaurant-quality in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 14 oz wagyu beef ribeye or sirloin, very thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- 1
Pat the sliced wagyu dry with paper towels, pressing gently to remove all moisture — this helps it brown instead of steam.
- 2
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 3
In a small bowl, whisk together the soy sauce and mirin until combined.
- 4
Place a large cast-iron griddle or skillet over high heat and let it sit for 2 minutes until it is very hot — you should feel strong heat radiating from the surface.
- 5
Add 1 tablespoon olive oil and let it smoke for 10 seconds — the oil will shimmer and move like water.
- 6
Working in two batches, lay half the beef slices on the griddle in a single layer without overlapping — do not move them for 30 seconds.
- 7
Using tongs or chopsticks, turn each piece over and cook the second side for another 20 seconds until the edges are brown and the center is still pink.
- 8
Push the cooked beef to the far side of the griddle, then repeat steps 5–7 with the remaining beef.
- 9
Move all the beef back to the center of the griddle, add 2 tablespoons butter and the minced garlic, and stir for 10 seconds until fragrant.
- 10
Pour the soy-mirin mixture over the beef and toss with tongs or chopsticks for 15 seconds until every piece is coated.
- 11
Divide the beef and sauce between two plates and serve immediately while hot.
Tools you’ll need
- large cast-iron griddle or 12-inch skillet
- paper towels
- chef's knife and cutting board
- small mixing bowl
- whisk
- tongs or wooden chopsticks
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