Grilled Zabuton Steak with Yakiniku Sauce
A perfectly reverse-seared steak will soon become one of your favorite cook-at-home meals thanks to the cooking perfection of the Traeger grill. Paired here with an Asian-style dipping sauce, you have the perfect stay at home date night dinner.
Equipment
- Traeger grill
- Small grill-proof sauce pan
- Small bowl for finished dipping sauce
Ingredients
- 2 cloves garlic
- 1/4 cup soy sauce
- 2 tablespoons mirin or sake
- 3 tablespoons white sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon Sriracha sauce or chili paste
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 Zabuton steak
- Salt & pepper
Instructions
- Preheat your Traeger grill to 225*
- Season the Zabuton steak on all sides with a blend of salt and pepper
- Put the steak in the preheated grill and cook for about 30 minutes at this lower temperature
- While the steak is cooking, make the sauce by combining the remaining ingredients except sesame seeds in a grill-proof saucepan
- Place the sauce on the grill to cook while the steak continues cooking
- When the steak has reached the desired internal temperature of 125*, remove the steak and the saucepan from the grill and increase the temperature to 400*
- When the grill gets hot, place the saucepan back in the grill
- Sear the steak on all sides for about 60 seconds per side
- Allow the pan to get hot and the sauce to bubble, reducing slightly
- Pull the steak from the grill, tent with foil and allow to rest for 5 minutes
- Carefully remove the saucepan from the grill and let it cool briefly
- Transfer the sauce to a serving dish and sprinkle generously with sesame seeds
- Cut the steak against the grain and serve with yakiniku sauce for dipping
Video
Notes
Once you have made this sauce a time or two, you can eyeball the ingredients and adjust them according to your flavor preferences.
If you cannot find a zabuton steak, try a New York Strip steak instead!