If you’re looking for a quick and delicious way to enjoy home-style Japanese flavors, my Japanese Garlic Butter Steak is the perfect choice! This easy one-pan recipe features wafer steak cooked to perfection and drizzled with a savory homemade garlic butter sauce, all served over a fluffy bed of rice. In just 10 minutes, you can whip up this fuss-free meal that’s bursting with flavor—trust me, you won’t want to miss out on this one!
Table of Contents
Why I Love This Recipe
What I love about this Japanese Garlic Butter Steak recipe is that it provides a simple yet flavorful way to enjoy Japanese-style steaks right at home! This dish features wafer steak, pan-seared to perfection and drizzled with a homemade garlic butter sauce, all served over a bed of fluffy rice. What makes it even more special is that it was requested by fans of my Japanese Style Garlic Steak, so I crafted a savory version of the sauce, inspired by my Garlic Butter Steak Cubes and Soy Garlic Beef Cubes, for that extra savory punch!
Pair that with a green side dish like my Garlic String Beans, and you have a perfect way to whip up a delicious meal in just 10 minutes! The combination of savory and creamy flavors, with a hint of garlic, makes each bite utterly delightful. Plus, another great thing about this recipe is any leftover wafer steaks can easily be transformed into my Steak Donburi or Japanese Hibachi Steak, ensuring you have plenty of options without wasting ingredients! Trust me, you’ll want to make this recipe now and experience the incredible taste for yourself!
Ingredients
Ingredients
- Steak – 1/2 inch thick wafer steak, ribeye, NY strip or top sirloin all work with this recipe. I prefer wafer steaks for this recipe do no shorter cooking times.
- Salt – sea salt preferred to lightly season the steak.
- Black Pepper – ground, used for steak seasoning.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Butter – salted or unsalted, used to give a creaminess to the seared steak.
- Garlic– fresh grated garlic used to provide the main flavor for the sauce.
- 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. Used as a base of the sauce and also to provide a touch of umami flavors.
- Soy Sauce – low-sodium Soy Sauce preferred.
- Rice – rice of choice, I recommend fresh steamed rice for the best pairing.
- Green Onion – finely chopped green onion scallions used as a topping.
🥩 Steak Note
If Slicing to Wafer Steaks from a Roast, consider placing them in the Freezer for 20-30 Minutes until they are Semi-Frozen. This technique allows for cleaner and more accurate cuts, ensuring uniformity in your steak slices.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Before getting started, ensure you have a Large Frying Pan with a Flat Bottom, preferably a Cast Iron Skillet. This will provide ample room for your steaks to sear evenly, resulting in a delicious crust and juicy interior.
Step 1 Start by boiling out Japanese sake in a skillet for 15-20 seconds and remove from heat.
🍶Boiling Sake Pro Tip
For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.
Step 2 Melt butter in the microwave for 20-30 seconds, then combine it with soy sauce, boiled Japanese sake, and grated garlic.
Step 3 Pat dry the wafer steak as needed. Season with salt and black pepper.
🧂 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 during cooking.
Step 4 Heat cooking oil in a frying pan over medium-high heat until it’s preheats. Then, add the steak and cook for 20-30 seconds per side for Medium-Rare, 30-40 seconds per side for Medium, 40-50 seconds per side for Medium-Well, and 50+ seconds per side for Well-Done.
🌡 Internal Temperature Check
For an accurate internal temperature check, aim for 125°F for Medium-Rare, 130°F for Medium, and 135°F for Medium-Well. Using a meat thermometer ensures precise cooking and allows you to achieve your desired level of doneness.
Step 5 Add the Japanese garlic butter sauce and cook for 10-15 seconds. Transfer the steak to a holding plate and let it rest. Slice the steak, serve it on a plate with a bed of fresh rice and drizzle any remaining sauce over the steak. Top with chopped green onions.
🥩 Steak Pro Tip
For best results, allow the steak to Rest for 5 Minutes after cooking to let the juices redistribute before slicing.
Recipe Variations
For a very simple variation, you can easily switch out the garlic soy sauce butter sauce for my Ponzu Steak Sauce, which adds a zesty savory touch reminiscent of my Japanese Wafu Steak dish. If you’re in the mood for something sweet and savory, try my Japanese Sweet Steak Sauce for flavors similar to my Steak Donburi. For a refreshing twist, you could even use my homemade tataki sauce to create a chilled Japanese Tataki Steak dish, utilizing the same searing technique from this recipe. Each of these options brings a unique flavor profile all inspired by Japanese flavors!
Pairing Recommendations
This dish pairs fantastically with fresh greens, making it an excellent complement to a vibrant green salad tossed with my Japanese Wafu Dressing or my Japanese Ginger Dressing. For a complete meal, consider adding a nice side of Miso Soup or my Japanese Style Cream Corn Soup!
Frequently Asked Questions
What type of steak should I use for this recipe?
I recommend using wafer steak for quicker cooking times, but you can also use standard 1 inch thick ribeye, NY fillet, or top sirloin steaks if preferred.
Can I make the garlic butter sauce in advance?
Yes, you can prepare the garlic butter sauce ahead of time and store it in the refrigerator until you're ready to use it. Just make sure liquefy the butter in the microwave before using.
What if I don't have a cast iron pan?
A non-stick frying pan or a stainless steel skillet will work well as alternatives for searing the steak.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. They will keep well for 5 to 7 days.
Other Recipes You Might Like
Watch How To Make It
Japanese Garlic Butter Steak
Ingredients
- 2 Wafer Steak 1/2 inch thick ribeye, NY fillet or top sirloin
- 1 tbsp Cooking Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Butter melted in the microwave
- 2 Cloves Garlic
- 1 tbsp Soy Sauce
- 2 tbsp Japanese Sake boiled out
- 2 Cup Rice steamed fresh rice
- 1 Stalk Green Onions
Instructions
- Gather all the ingredients.
- Boil out Japanese sake in a skillet for 20-30 seconds.
- Combine boiled Japanese sake with melted butter, soy sauce, and grated garlic.
- Pat the steak dry as needed, then season it with salt and black pepper.
- Preheat cooking oil in a frying pan over medium-high heat. Add the steak and cook for 20-30 seconds per side for Medium-Rare, 30-40 seconds per side for Medium, 40-50 seconds per side for Medium-Well, and 50+ seconds per side for Well-Done.
- Drizzle the Japanese garlic butter sauce over the steak and cook for an additional 10-15 seconds. Transfer the steak to a holding plate and let it rest then slice. Transfer sliced steak along with the extra sauce from the pan, onto a plate with fresh rice. Top with chopped green onions and serve.