Beef Tenderloin Steaks with an Easy Japanese-Inspired Pan Sauce

Step 1

Remove the steaks from the fridge and allow them to come to room temperature, about 30 minutes. This helps them cook perfectly!

Step 2

In a bowl, combine the sauce ingredients and set aside to allow the garlic to infuse the liquid.

Step 3

With a paper towel, dry the steaks thoroughly on all sides. Season generously with salt.

Step 4

Over medium high heat, season a hot skillet with ghee or an oil of your choice and let it come to a shimmer.

Step 5

Once the oil is hot, put the steaks into the pan. Do not touch them and allow them cook 3-5 per side. Flip when the first side down develops a brown curst and repeat on the other side. Finish the cooking off by quickly searing the sides. When the internal temp is 125 or `130 degrees F, remove the steaks from the heat and let them rest for 5 minutes. This temp will yield medium rare steaks as the temperature will climb as they rest.

Step 6

As the steaks rest, adjust the heat to medium. Pour the sauce mixture into the pan and let it reduce for 3-5 minutes, until thick.

Step 7

Slice the steaks and plate. Pour the sauce onto the steaks and top with scallions and sesame seeds. Enjoy immediately!