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Strip steaks can be substituted for the rib eyes, if desired. Mirin can be found in your supermarket’s Asian foods section. We like to serve the steak and vegetables with Simple Hibachi-Style Fried Rice, Spicy Mayonnaise (Yum-Yum Sauce), White Mustard Sauce, and Sweet Ginger Sauce (recipes follow). If using a non-stick skillet, heat the oil in the skillet over medium-high heat until just smoking before adding the steaks in step 2.

STEAK AND VEGETABLES 3 tablespoons unsalted butter, melted 2 tablespoons soy sauce 2 garlic cloves, minced 2 (1-pound) boneless rib-eye steaks, 11⁄2 to 13⁄4 inches thick, trimmed 11⁄4teaspoons white pepper, divided 1 teaspoon table salt, divided 1tablespoon vegetable oil 2 zucchini (8 ounces each), halved lengthwise and sliced 3⁄4 inch thick 2 onions, cut into 3⁄4-inch pieces 6 ounces shiitake mushrooms, stemmed and halved if small or quartered if large 2 tablespoons mirin

1.Combine melted butter, soy sauce, and garlic in bowl; set aside. Pat steaks dry with paper towels and sprinkle with 1 teaspoon white pepper and 3⁄4 teaspoon salt.

2. Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and swirl to coat. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 10 to 13 minutes. Transfer steaks to carving board, tent with aluminum foil, and let rest.

3. While steaks rest, add zucchini, onions, mushrooms, remaining ¼ teaspoon white pepper, and remaining ¼ teaspoon salt to fat left in skillet and stir to combine. Pat vegetables into even layer and cook over medium-high heat, without stirring, until beginning to brown, about 3 minutes. Stir and continue to cook 2 minutes longer. Add mirin and 2 tablespoons soy-garlic butter to skillet and continue to cook until liquid has evaporated and vegetables are well browned, about 2 minutes longer.

4. Transfer vegetables to serving platter. Slice steaks 1⁄4 inch thick and transfer to platter with vegetables. Drizzle steaks with remaining soy-garlic butter. Serve.

SIMPLE HIBACHI-STYLE FRIED RICE SERVES 4 Mirin can be found in your supermarket’s Asian foods section. Black pepper can be substituted for the white pepper, if desired.

3 tablespoons unsalted butter, melted 2 tablespoons soy sauce 2 garlic cloves, minced 2 (1-pound) boneless rib-eye steaks, 11⁄2 to 13⁄4 inches thick, trimmed

1. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through, about 12 minutes. Drain rice in fine-mesh strainer or colander. Whisk eggs, sesame oil, salt, and white pepper together in bowl; set aside. Combine butter and garlic in second bowl; set aside.

2. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add egg mixture and stir with rubber spatula until set but still wet, about 15 seconds.

3. Add scallions and rice and cook until sizzling and popping loudly, about 3 minutes. Add soy sauce and mirin and cook, stirring constantly, until thoroughly combined, about 2 minutes. Stir in garlic butter until incorporated. Serve.

SPICY MAYONNAISE (YUM-YUM SAUCE) SERVES 4 TO 6 (MAKES ABOUT 3⁄4 CUP) White miso can be substituted for the red miso, if desired.

1⁄2 cup mayonnaise 2 tablespoons water 1 tablespoon unsalted butter, melted 1 tablespoon red miso 1 teaspoon tomato paste 1⁄4 teaspoon cayenne pepper 1⁄4 teaspoon paprika 1⁄4 teaspoon table salt

Whisk all ingredients together in bowl.

WHITE MUSTARD SAUCE SERVES 4 TO 6 (MAKES ABOUT 2/3 CUP) Be sure to use toasted sesame oil here. If you prefer a spicier sauce, add more dry mustard.

1⁄2 cup mayonnaise 2 tablespoons water 1 tablespoon unsalted butter, melted 1 tablespoon red miso 1 teaspoon tomato paste 1⁄4 teaspoon cayenne pepper 1⁄4 teaspoon paprika 1⁄4 teaspoon table salt

Vigorously whisk all ingredients in bowl until combined and slightly thickened.

SWEET GINGER SAUCE SERVES 4 TO 6 (MAKES ABOUT 3⁄4 CUP) Be sure to use unseasoned rice vinegar here.

1⁄2 cup chopped onion 3 tablespoons sugar 3 tablespoons rice vinegar 3 tablespoons soy sauce 1 (3⁄4-inch) piece ginger, peeled and chopped

Process all ingredients in blender until smooth, about 15 seconds, scraping down sides of blender jar as needed.

Photo Credit: Cook’s Country

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