Soy Japanese Steak
The BEST Asian Low-Carb/Keto recipe for Soy Japanese Steak. This recipe deliverers a perfectly seared steak topped with Japanese steak sauce. Net Carb / Serving ~1g. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 1 Steal New York or Ribeye
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 tbsp Soy Sauce
- 2 tsp Worcheshire
- 3 tbsp White Wine
- 1 tbsp Swerve/Monkfruit
- 2-3 Cloves Garlic Cloves
- 1 tbsp Butter
- 2 tbsp Olive Oil
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 Swerve/Monkfruit.
Grind garlic with a grinder 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.
Once the desired doneness is achieved, transfer steak to a cutting board and slice.
Transfer steak pieces onto a plate, pour leftover juices from cast iron pan on top of the steak and serve.