Don’t miss out on my Beef Tataki Steak recipe! This dish is all about crafting a tender, perfectly seared steak, served chilled, elevating your dining experience. With minimal ingredients and a swift preparation, you can relish the authentic flavors of Japan in the comfort of your kitchen!
Table of Contents
Why I Love This Recipe
This recipe is my unique take on Japanese-style Beef Tataki Steak! Typically, this dish involves searing the steak and marinating it in chilled tataki sauce, a process called reserve searing. However, I’ve given it a twist – instead of marinating, we cool the steak down to room temperature and drizzle it with a bolder tataki sauce inspired by my Japanese Sweet Steak Sauce. From all the testing I did in my kitchen, I found this method infuses even more flavors into the dish then the classic way!
It’s a main course featuring juicy beef steak fillets seared to perfection in a cast iron pan, finished off in the oven, and topped with Japanese-style tataki sauce – the same proven steak cooking technique found in my very popular Japanese Style Garlic Steak and Garlic Butter Oven-Seared Steak dishes!
It’s a burst of umami with savory notes, a hint of sweetness, and the delightful flavors of Japanese daikon radish. Perfect for anyone eager to create a Japanese beef tataki steak right at home, using simple natural ingredients and a foolproof cooking method. Dive in and savor the authentic taste of Japan today!
Ingredients
Ingredients
- Steak Fillets – 1 inch New York strip steak works best for this recipe.
- Salt – sea salt preferred.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Daikon – Japanese radish, grated, sold in most Asian or Japanese supermarkets.
- Radish Sprouts – Daikon radish sprouts known as kawari in Japanese. You can usually find these in supermarkets.
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Sweetener – use your preferred sweetener.
- Garlic– freshly grated garlic.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
While mirin is traditionally used to make the tataki sauce, we’ve considered that mirin might not be readily available in all areas. To accommodate this, the recipe modifies the ratio of Japanese sake and sweetener.
Essential Kitchen Equipment
Ingredients
Step 1 Season the steak with salt and black pepper, allowing it to rest at room temperature for 30 minutes to ensure even cooking.
🥩 Seasoning Pro Tip
For even seasoning, try Sprinkling from a Higher Above. Allow the Steak to Rest for 20-30 Minutes after seasoning. This time will enable the steak to absorb the seasoning and reach an even temperature, ensuring a perfectly cooked steak.
Step 2 In a saucepan, combine grated garlic, soy sauce, sweetener, Japanese sake, and Dashi. Bring the mixture to a boil, then remove it from heat and chill the sauce in the fridge.
Step 3 Add oil to a cast iron skillet and bring it to temperature. Sear the steak for 1-2 minutes per side until it’s nicely browned. Then, place the entire pan in the oven and bake the steak at 425F to your preferred doneness.
🍳 Searing Pro Tip
For the best results, Do Not Move the Stakes when searing.
⏲️ Steak Cooking Times
Steak will keep cooking once removed from the oven, so it’s best practice to remove steaks 5F before listed target temperature.
Rare – 125F / 1-1.5 Minutes
Medium-rare – 135F / 1.5-2.5 Minutes
Medium – 145F / 2.5-3.5 Minutes
Medium-well – 155F / 3.5-4.5 Minutes
Well-done – 165F / 4.5-6 Minutes
Step 4 Allow the steak to rest after baking, bringing it to room temperature or chilling it in the fridge.
Step 5 When ready to serve, slice the steak, garnish it with grated daikon and radish sprouts, and generously pour the sauce over the top.
Recipe Variation
For a zesty sauce to accompany your tataki steak, try my Ponzu Japanese Steak Sauce.
Pairing Recommendations
To complement this beef tataki steak, consider pairing it with classic Japanese side dishes like a crisp salad dressed with Wafu Dressing or Miso Dressing. For a comforting addition, serve Tofu Miso Soup. And, of course, don’t forget a serving of your preferred rice to complete the meal.
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Absolutely, you have some flexibility when it comes to choosing the beef cut for this recipe. While the recipe recommends NY fillets for their tenderness and flavor, you can also opt for other popular cuts like fillet, ribeye, or top sirloin to suit your preference.
Is the steak served hot or cold?
Beef tataki steak is ideally served at room temperature or slightly chilled.
How long should I rest the steak after cooking?
After cooking, it's advisable to let the steak rest for about 5 minutes. This short resting period helps the juices redistribute evenly within the meat.
Can I make this dish ahead of time?
Yes, you can certainly prepare this dish ahead of time. Simply cook the steak as directed and refrigerate it. When you're ready to serve, just drizzle the tataki sauce over the steak.
Storage Tips
To store leftovers, use an airtight container and refrigerate them. They will stay fresh for 3-5 days. If you prefer, you can slightly warm them up in the microwave to bring them back to room temperature before serving again.
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Watch How To Make It
Beef Tataki Steak
Ingredients
Steak
- 2 New York Steak Fillets
- 1/4 tsp Salt
- 1/2 tbsp Cooking Oil neutral, no flavor or taste
- 2 tbsp Grated Daikon Japanese radish
- 1 oz Kawari Daikon radish sprouts
Tataki Sauce
- 1/3 Cup Dashi
- 1 1/2 tbsp Soy Sauce
- 1 tsp Sweetener your preferred sweetener
- 2 Garlic Cloves
- 1 tbsp Japanese Sake
Instructions
- Gather all the ingredients.
- Preheat the oven to 425F.
- Pat dry steak with a paper towel and generously sprinkle salt on both sides of the steak. Note - we recommend letting the steak sit at room temperature for 20-30 minutes after seasoning for even cooking and letting the seasoning settle.
- Grate garlic with a grater or a garlic press, grate daikon and set aside.
- In a stove top pot, add dashi, soy sauce, sweetener, grated garlic and Japanese sake. Bring sauce to a boil then remove from heat and place in refrigerator until ready to pour.
- Add neutral oil into a cast iron pan on high heat until up to temp. Once up to heat, place the steak inside the pan and cook each side for 1-2 minutes to sear. Note - Don't move or lift up the steak while searing.
- After searing both sides, transfer the entire pan into the oven. Cook the steaks in the oven based on the doneness chart above. Note - times will vary depending on the exact cut and thickness.
- Let the steak rest for 5 minutes then cut into slices.
- Transfer sliced steak onto a serving plate, pour sauce over, and top with grated daikon and radish sprouts. Serve at either room tempeture or slightly chilled.
