Gather all the ingredients.
Pour the sake/dry sherry and shake the pan to evenly distribute the wine in the pan. Then transfer to a plate if you like medium-rare steak. For a medium steak, continue cooking for 1 more minute.
Ponzu sauce: Homemade recipe, click here.
A stainless steel pan is recommended for this recipe as steaks are required to cook on high heat. Most non-stick pans are not designed for use at high heat.
* To prevent from oil splatter, you can use this oil splatter guard.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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