Japanese Style Garlic Steak made on a cast iron with savory garlic butter sauce that tastes and looks like it came from a restaurant. A perfect steak every time!
This Japanese garlic steak is amazing! I’ve always loved how Japanese steak houses make their steak and I can confidently say that this recipe tastes just like it if not better!
When I make this dish for my family, I always tend to add a little extra garlic and they love it! So if you are a garlic lover like myself, feel free an extra clove or two.
What’s Japanese Style Garlic Steak?
This steak recipe is pan seared in a cast iron pan and then finished off to preferred doneness in the oven. Then it’s finished off with a Japanese style garlic steak sauce that’s a perfect savory balance of salty and sweet.
What cut of steak should I use for this Japanese steak recipe?
For this particular recipe, I chose to use New York steak cut just because it is my favorite cut of steak however, rib eye or filet mignon would work just as well too!
Looking for other Asian beef recipes? Check these out!
- Japanese Grilled Beef – Yakiniku
- Korean BBQ Marinated Short Ribs
- Japanese Beef Skewers – Kushiyaki
- Soy Glazed Asparagus Beef Rolls
- Garlic Steak Cubes w/Cauliflower Rice
Now, let’s get started making this Japanese Style Garlic Steak recipe!
- Prepping Time 5M
- Cook Time 10M
- Total Time 15M
- Net Carb/Serv ~1g
- Servings 1
Ingredients
- 12 oz New York Steak (or Ribeye)
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 tbsp Soy Sauce
- 2 tsp Worcestershire
- 3 tbsp White Wine
- 1 tbsp Monkfruit Erythritol Blend (or sweetener of choice)
- 2 Garlic Cloves
- 1 tbsp Butter
- 2 tbsp Olive Oil
Directions
1) Gather all the ingredients.
2) Preheat oven to 425F.
3) Pat dry New York Steak with a paper towel and sprinkle salt and black pepper both sides.
4) In a small bowl, mix together Soy Sauce, worcestershire, white wine and Monkfruit Erythritol Blend.
5) Grated garlic with a grater or a garlic press and combine into the sauce. Add butter on top of the sauce. No need to stir or melt.
6) Add olive oil in a cast iron pan on high heat until lightly smoking.
7) Once the oil is lightly smoking, place steak inside the pan and cook each side for 2 minutes to sear. Note – Don’t move or lift up the steak while searing.
8) After searing both sides, turn off the heat, pour sauce mixture over the steak and transfer the entire pan into the oven.
9) Cook steak in the oven for approx 3-7 minutes depending on preference and thickness of the steak. Note – keep in mind the steak will continue to cook after you remove it from the oven, so I usually pull it out 5F before target temp.
Here are the internal temps for the desired doneness:
- Rare 120F
- Medium-rare 130F
- Medium 140F
- Medium-well 150F
- Well-done 160F
10) Transfer steak pieces onto a plate, pour leftover juices from cast iron pan on top of the steak and serve.
Hope you enjoy your Japanese Style Garlic Steak.
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Japanese Style Garlic Steak
Ingredients
- 12 oz Steak New York or Ribeye
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 tbsp Soy Sauce
- 2 tsp Worcestershire
- 3 tbsp White Wine
- 1 tbsp Monkfruit Erythritol Blend or sweetener of choice
- 2 Cloves Garlic Cloves
- 1 tbsp Butter
- 2 tbsp Olive Oil
Instructions
- Gather all the ingredients.
- Preheat oven to 425F.
- Pat dry New York Steak with a paper towel and sprinkle salt and black pepper both sides.
- In a small bowl, mix together Soy Sauce, worcestershire, white wine and Monkfruit Erythritol Blend.
- Grated garlic with a grater or a garlic press and combine into the sauce. Add butter on top of the sauce. No need to stir or melt.
- Add olive oil in a cast iron pan on high heat until lightly smoking.
- Once the oil is lightly smoking, place steak inside the pan and cook each side for 2 minutes to sear. Note - Don't move or lift up the steak while searing.
- After searing both sides, turn off the heat, pour sauce mixture over the steak and transfer the entire pan into the oven.
- Cook steak in the oven for approx 3-7 minutes depending on preference and thickness of the steak. Note - keep in mind the steak will continue to cook after you remove it from the oven, so I usually pull it out 5F before target temp.
- Transfer steak pieces onto a plate, pour leftover juices from cast iron pan on top of the steak and serve.
Video
Nutrition
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What did you serve this with?
Hi Brittani! If you mean the sides, it’s just pan fried green beans and a roasted garlic.