Go Back

New York Steak Teppanyaki

This recipe delivers a quick yet elegant New York steak Teppanyaki. High-heat searing creates a beautiful crust on the steak, which then rests to perfection. Vibrant, crisp-tender vegetables are sautéed alongside, complemented by a simple, savory soy-mirin sauce with shallots and chili. It's a balanced, flavorful meal ready in under 35 minutes.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 1043.3 kcal

Equipment

  • 1 Large Skillet Preferably heavy-bottomed for even heat distribution.
  • 1 Cutting Board For prepping and resting steak.
  • 1 Tongs For safely flipping steaks and vegetables.
  • 1 Small Saucepan or Skillet (for sauce) Alternatively, use the main skillet after cooking vegetables.
  • 1 Aluminum Foil To tent and rest the cooked steak, ensuring juiciness.

Ingredients
  

Main

  • Soybean oil
  • 2 6-ounce New York steaks
  • Kosher salt and freshly ground black pepper
  • Garlic powder
  • 2 teaspoons unsalted butter cut into small pieces
  • 4 tablespoons soy sauce divided
  • 1 carrot thinly sliced on the bias
  • 1/2 cup snow peas
  • 1/2 cup sliced savoy cabbage
  • 1/2 cup bean sprouts
  • 2 tablespoons mirin
  • 2 tablespoons sliced shallots
  • 2 tablespoons finely chopped tomato
  • 1 pinch red chili flakes
  • Cilantro leaves for garnish

Instructions
 

  • Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
  • Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.
  • Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro.

Notes

Achieving a perfect crust on the steak is paramount; ensure your skillet is thoroughly preheated to medium-high before adding the meat. Don't overcrowd the pan, as this lowers the temperature and steams the steak instead of searing it. Resting the steak is non-negotiable—this allows the juices to redistribute, resulting in a more tender and flavorful bite. For the vegetables, aim for 'al dente' doneness; they should retain a slight crispness to contrast the tender steak. The final sauce is meant to be a light, bright accent; avoid over-reducing it. A touch of grated fresh ginger in the sauce can add an extra layer of aromatic complexity.