Aburi Steak

“Aburi,” the technique applied to this aburi steak, means flame-seared in Japanese. The technique is often applied to raw fish, but it works well for tender, marbled beef cuts, too. A butane torch lets you customize the doneness. Torch less or more depending on how charred you like it.

Preparation Details

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 2 hrs 45 mins

Servings: 24

Ingredients

• 1 (12 to 16 ounce ) boneless rib eye steak
• 1/2 cup short grain white rice
• 3/4 cup water
• 2 teaspoons rice vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/4 cup less-sodium soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon Asian-style chili paste (such as sambal oelek )
• 1 tablespoon vegetable oil
• 1/3 cup sour cream
• 1/4 teaspoon lime zest
• 2 teaspoons fresh lime juice
• 2 teaspoons wasabi paste, or more to taste
• 2 teaspoons furikake seasoning or toasted sesame seeds

Steps

1. Put steak on a waxed paper-lined baking sheet. Freeze until just firm, about 1 hour.
2. Meanwhile, for sushi rice, rinse rice under cold running water, rubbing grains together with your fingers. Combine rice and water in a small saucepan. Bring to a boil; reduce heat to low. Simmer, covered, until tender and sticky, about 15 minutes. Remove from heat. Stir together vinegar, sugar, and salt in a small bowl. Stir into rice. Cover; let cool about 45 minutes.
3. Meanwhile, thinly slice steak across the grain into 24 (1/4-inch-thick) slices. Transfer steak to a zip-top bag set in a shallow dish.
4. Whisk together soy sauce, maple syrup, chili paste, and oil in a small bowl. Pour over steak in bag; seal bag. Chill at least 20 minutes or up to 2 hours.
5. For sauce, whisk together sour cream, lime zest, lime juice, and wasabi paste.
6. Shape rice with wet hands into 24 (1-tablespoon) oval-shaped portions. Drain steak; discard marinade. Put steak on a foil-lined baking sheet set on a wire rack. Char steak with a kitchen torch, turning once, until desired doneness, about 5 minutes for entire recipe. Put 1 steak piece on each rice portion. Sprinkle with furikake seasoning and serve with sauce.