Glazed Seared Steak
Cast iron seared hanger or skirt steak basted with butter and finished in a soy-mirin glaze.
- hanger or skirt steak1 lb
- kosher salt
- black pepper
- neutral oil1 tbsp
- butter1 tbsp
- garlic cloves, smashed2
- thyme sprigs2
- soy sauce2 tbsp
- mirin1 tbsp
- brown sugar1 tbsp
- sesame oil1 tsp
- rice vinegar1 tsp
- 1
Season hanger or skirt steak generously with kosher salt and black pepper on all sides. Let rest at room temperature for 20–30 minutes before cooking.
- 2
Whisk together soy sauce, mirin, brown sugar, sesame oil, and rice vinegar in a small bowl until sugar dissolves. Set aside.
- 3
Heat a cast iron skillet over high heat for 3–4 minutes until smoking. Add neutral oil, then sear the steak 2 minutes per side without moving it.
high - 4
Add butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and baste the steak with the foaming butter for 1–2 minutes. Pull steak when internal temperature reaches 125°F.
high125F - 5
Transfer steak to a cutting board and rest for 5–8 minutes. Slice against the grain, then toss slices with the glaze.
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