Ingredients
- 1 lb New York strip steak (about 1 to 1.5 inches thick)
- 8 to 10 cremini (brown) mushrooms, sliced
- 4 scallions, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup Benihana-Style Teriyaki Sauce
- 2 tablespoons canola oil, divided
- Kosher salt and black pepper, to taste
First, Cook the Steak
The most important step for tender steak is to pat it completely dry with paper towels, then season both sides generously with salt and pepper.
Heat a large wok or skillet over high heat until it is just starting to smoke. Add 1 tablespoon of canola oil.
Carefully lay the steak in the hot pan. Let it sear for ~3-4 minutes per side for medium-rare, depending on the thickness. You want to develop a deep, brown crust.
Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. This is a critical step to keep the juices in the meat.
Next, Cook the Vegetables
While the steak rests, cook the vegetables. Reduce the heat under the skillet to medium-high and add the remaining tablespoon of canola oil.
Add the sliced mushrooms to the pan with a pinch of salt. Cook, stirring occasionally, for ~4-5 minutes, until they have released their water and are nicely browned.
Add the scallions to the pan and cook for another minute, just until they are bright green and slightly softened. Remove the mushrooms and scallions from the pan and set them aside.
Finally, Assemble the Dish
After the steak has rested, slice it against the grain into bite-sized pieces.
Return the skillet to medium heat. Add the unsalted butter. Once it has melted, add the minced garlic and cook for about 30 seconds until it’s fragrant.
Add the sliced steak and the cooked mushrooms and scallions back to the pan. Toss everything together in the garlic butter.
Pour in the teriyaki sauce and continue to toss everything over the heat for another minute, until the sauce has thickened slightly and everything is coated in the glossy glaze. Serve immediately.
Benihana-Style Teriyaki Steak
Ingredients
- 1 lb New York strip steak about 1 to 1.5 inches thick
- 8 to 10 cremini mushrooms brown, sliced
- 4 scallions cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/2 cup Benihana-Style Teriyaki Sauce
- 2 tablespoons canola oil divided
- Kosher salt and black pepper to taste
Instructions
- Pat steak dry with paper towels and season generously with salt and pepper.
- Heat large skillet over high heat until smoking, add 1 tablespoon oil.
- Sear steak 3-4 minutes per side for medium-rare. Remove and rest 10 minutes.
- Reduce heat to medium-high, add remaining oil and cook mushrooms with pinch of salt until browned, 4-5 minutes.
- Add scallions, cook 1 minute until bright green. Remove vegetables from pan.
- Slice rested steak against grain into bite-sized pieces.
- Add butter and garlic to pan over medium heat, cook 30 seconds until fragrant.
- Return steak and vegetables to pan, toss with garlic butter.
- Add teriyaki sauce, toss 1 minute until thickened and glossy. Serve immediately.
