Aburi Steak

Background and History

Aburi Steak, a delectable Japanese culinary creation, showcases the art of searing thinly sliced beef, enhancing its flavors through a unique combination of marination and skilled torching. Originating in upscale Japanese steakhouses, Aburi Steak has become a celebrated dish, admired for its balance of tender, marbled beef and a delightful smoky finish.


1 pound sirloin or ribeye steak, thinly sliced

1/4 cup soy sauce

2 tablespoons mirin

1 tablespoon sake

1 tablespoon sugar

1 teaspoon grated ginger

1 teaspoon minced garlic

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish



In a bowl, mix soy sauce, mirin, sake, sugar, grated ginger, and minced garlic to create the marinade.

Marinate the thinly sliced beef for at least 30 minutes.


Heat a skillet or grill pan over medium-high heat.

Remove excess marinade from the beef slices and sear for 1-2 minutes on each side until lightly charred.


Using a culinary torch, lightly torch the surface of the seared beef until a smoky flavor develops.


Sprinkle salt and pepper to taste over the torched beef.


Garnish with sesame seeds and chopped green onions.

Nutrition Facts

Note: Nutritional information may vary based on specific ingredients and serving sizes.

Calories: Approximately 200 per serving

Protein: 20g

Fat: 12g

Carbohydrates: 3g

Fiber: 0g

Sugar: 2g


Serve Aburi Steak with a side of steamed rice or your favorite vegetables.

Experiment with different cuts of beef for varying textures and flavors.

Allergy Warning

Be mindful of soy allergies when using soy sauce in the marinade.

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