Yakiniku Infused Steak Recipe
There’s a type of BBQ restaurant in Japan called Yakiniku. Yaki (yah-kee) means grilled, Niku (nee-koo) means meat. Technically yakiniku is the technique of grilling the meat over a tabletop barbecue powered by either gas or charcoal. While beef is the most popular meat served, it is usually thinly sliced tongue, short ribs, shoulder, and skirt that are provided a la carte or in an all you can eat style. This recipe takes a classic Japanese dining experience and turns it on its ear. Using an infusion plank to slow roast the steaks with a homemade yakiniku sauce increases the flavor and tenderness of the beef. Finished with a good and hot sear, these steaks will be something out of this world.
Infusion planks are specially built grilling planks that feature grooves that will hold flavorful liquid that infuses your meal as it cooks. This specific accessory is suggested for this meal, however, you can plank roast the steaks and just serve with the sauce or forgo the planks altogether in the cooking process, opting instead to use the reverse sear technique.
Yakiniku Infused Steak Recipe
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Method
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4
baseball sirloin steaks
Kosher salt to taste
Yakiniku Infusion Sauce:
½ cup
soy sauce
½ cup
mirin
½ cup
sake
½ cup
water
½ cup
dashi stock (or chicken stock)
2 tbsp.
rice vinegar
6 tbsp.
sugar
3
green onions
2 cloves
garlic, smashed
1 slice (¼-inch thick)
ginger
2 tbsp.
sesame seeds + for garnish
Chives for garnish
*Dashi stock is an umami bomb stock made from kombu (edible kelp) and bonito flakes (dried, fermented, and smoked skipjack tuna).
- 60 minutes before you are ready to cook, place the infusion plank into a bucket or sink filled with water to soak.
- 45 minutes before you are ready to cook, salt the steaks generously on all sides, and set them on a rack to dry in the refrigerator.
- Prepare the infusion sauce. In a saucepan, combine the soy sauce, sake, mirin, water, stock vinegar, and sugar. Break the green onions in half or into thirds, add them, the smashed garlic cloves, and the ginger slice.
- Bring the sauce to a simmer for 10 minutes. Once the flavors have mingled, remove the sauce from the heat, strain to remove any large chunks, and allow it to cool.
- Remove the infusion plank from the water and place it onto your grill. Preheat the grill to 300°F with the planks on the grill.
- Once the grill is up to temperature and the plank is beginning to smoke a little, carefully pour some of the yakiniku infusion sauce into the plank. Place the steaks onto the plank and cook for up to an hour, until an internal temperature of 125°F. Remove the steaks from the grill.
- Turn up the main burners of the grill to high and preheat to searing temperature, around 500°F. If you have an infrared sear station side burner, turn this on and preheat to high.
- Sear the steaks for 1 to 2 minutes per side until beautiful grill marks form.
- Divide the remaining yakiniku sauce between two dishes add some sesame seeds. Slice the steaks thin, top with sesame seeds, and freshly snipped chives.
Try something a little different with your dinner tonight. This Yakiniku Infused Steak Recipe is charming and delicious, providing a unique Japanese Restaurant-like dining experience from home. Serve with your favorite side dishes, edamame, dumplings, sticky rice, or more traditional steak fare like baked potatoes and grilled veggies. What’s your favorite way to get the most flavor from your steak? Share your steak secrets, favorite steak recipes, and grilling photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather your ingredients
Prepare the sauce for the infusion plank
Pour half of the infusion sauce into the plank
Slowly roast the steaks until they're rare, 125°F internal temperature
Sear over direct heat
Slice the steaks thinly before serving
Top with yakiniku sauce and serve extra sauce on the side with loads of sesame seeds
Serve hot with your favorite Japanese side dishes
Buttery, smoky steak topped with a salty-sweet sauce, so good
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather your ingredients
Prepare the sauce for the infusion plank
Pour half of the infusion sauce into the plank
Slowly roast the steaks until they're rare, 125°F internal temperature
Sear over direct heat
Slice the steaks thinly before serving
Top with yakiniku sauce and serve extra sauce on the side with loads of sesame seeds
Serve hot with your favorite Japanese side dishes
Buttery, smoky steak topped with a salty-sweet sauce, so good