Punta Wagyu Ranch
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Yakiniku at home

Thin slices cook in seconds. Medium-high is enough. A pile of meat in a ripping-hot pan burns the fat.

Example yakiniku grill with thin slices of meat cooking at the table
Example dish, not a plate of our beef. Benlisquare, CC BY-SA 4.0

Heat

Medium-high

Time

About 20 minutes

Skip this

Do not cook a whole pile at once.

Unlike supermarket beef

  • Unlike supermarket beef, slice it thin, cook a few pieces at a time, and dip instead of marinating.

Before you start

  • Thaw overnight, then freeze again about 45 minutes until firm.
  • Slice it while it is still firm. Do not let it go soft first.

Tools: Skillet, Sharp knife, Instant-read thermometer.

What you need

  • 1 NY strip or sirloin
  • Salt
  • Soy sauce
  • 1 teaspoon sugar
  • 1 garlic clove, minced

Steps

  1. 1

    Freeze the steak about 45 minutes, until firm but not solid.

  2. 2

    Slice it thin, across the grain, and salt it.

  3. 3

    Stir soy sauce, sugar, and minced garlic in a small bowl.

  4. 4

    Cook a few slices at a time in a dry skillet on medium-high, about 30 seconds a side.

    If the fat is smoking hard, the pan is too hot.

  5. 5

    Check a thick piece reaches 145°F. Dip in the sauce.

Temperature

USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.

Yakiniku shops often serve these slices still pink. That is below the USDA 145°F plus a 3 minute rest.

In Japan / at home

In Japan, Yakiniku: diners grill a few bite-size pieces at a time at the table, then dip each one in a soy-based sauce.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. A dry skillet stands in for a tabletop grill. Freeze the steak until firm so you can slice it thin.

Serve it withRice, Lettuce leaves

LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.

FeedsOne steak, sliced thin, feeds two or three.

Firm it, then slice thin
Freeze the roast about 45 minutes until firm, then cut slices about as thin as a coin.45 min in freezerThin as a coin

Firm, not a brick. A soft roast slips under the knife.

Slice across the grain
Cut across the lines of the muscle, not along them.Cut across the lines you see in the meat
Dry pan, keep the fat

Supermarket beef: add oil, then drain the pan.

This beef: no oil. Leave the rendered fat in the pan.

Skip: A long marinade · Dumping the whole steak in at once

Sources: USDA food safety, Wikipedia