Ribeye cooked on a flat-top griddle with garlic butter and soy sauce.
SHOPPING: Well-marbled ribeye, 1.5 inches thick. Japanese teppanyaki uses similar cuts to American steakhouses. A large cast iron or carbon steel pan works if you don't have a flat-top.
Ingredients
Scale
Measurement units
- Ribeye steak, 1.5 inches thick
- Salt
- Black pepper
- Vegetable oil
- Unsalted butter
- Garlic cloves, minced
- Soy sauce
- Onion, sliced in rings
- Zucchini, sliced
- Button mushrooms
Ingredients
Scale
Measurement units
- Ribeye steak, 1.5 inches thick
- Salt
- Black pepper
- Vegetable oil
- Unsalted butter
- Garlic cloves, minced
- Soy sauce
- Onion, sliced in rings
- Zucchini, sliced
- Button mushrooms
Instructions
Sauté the vegetables
Sauté the vegetables
Sear the steak
Sear the steak
Slice and plate
Slice and plate
Tomorrow's Meal
Crispy Teppanyaki Beef Fried Rice
Sliced cold ribeye tossed with day-old rice, vegetables, and a soy-butter glaze, finished on the griddle until edges char and crisp
You'll need to pick up:
Cooked rice (day-old or cooled)Soy sauceButterEggsGreen onionsGarlic
Quick overview:
- 1.Slice cold ribeye thinly against the grain
- 2.Heat griddle or large skillet over high heat until smoking
- 3.Add butter and garlic, toast 30 seconds
- 4.Add day-old rice, breaking up clumps, fry 3-4 minutes until edges crisp
- 5.Push rice to sides, scramble eggs in center, then combine
- 6.Add sliced ribeye and soy sauce, toss constantly 2 minutes
- 7.Finish with green onions and serve immediately while edges are crispy
Before you cook
Cook notes
- • SHOPPING: Well-marbled ribeye, 1.5 inches thick. Japanese teppanyaki uses similar cuts to American steakhouses.
- • A large cast iron or carbon steel pan works if you don't have a flat-top.
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