【ステーキの焼き方】「輸入牛」はリュウジくんのバズレシピで、「国産牛と和牛肉」はこの動画一択です。
【ステーキの焼き方】「輸入牛」はリュウジくんのバズレシピで、「国産牛と和牛肉」はこの動画一択です。 is a medium Japanese recipe that serves 2. 350 calories per serving. Recipe by 予約7年待ち「肉の鬼才」森田隼人の料理研究所 on YouTube.
Prep: 42 min | Cook: 11 min | Total: 1 hr 8 min
Cost: $26.84 total, $13.42 per serving
Ingredients
- 200 g Domestic Beef Steak (trimmed, about 1.5 cm thick)
- 2 g Fine Sea Salt (1 % of meat weight, divided for steak and maitake)
- 30 g Maitake Mushrooms (fresh, sliced thinly)
- 20 g Beef Tallow (rendered beef fat for searing)
- 20 g Olive Oil (extra‑virgin, for sauce)
- 10 ml Soy Sauce (Japanese style, low sodium preferred)
- 5 ml Mirin (sweet rice wine)
- 10 ml Lemon Juice (freshly squeezed)
- 1 Egg (optional, adds richness to sauce)
- 50 g Carrot (peeled and diced)
- 0.5 Green Onion (white and green parts, sliced)
- 1000 ml Water (for broth used in steaming carrots)
- 20 g Additional Salt for Broth (2 % of water, added to steaming broth)
Instructions
Trim and Dry the Steak
Trim excess fat, cut the steak to about 1.5 cm thickness, remove any tough sinew, and pat the surface dry with paper towels.
Time: PT5M
Prepare Salt‑Maitake Mixture
Slice the maitake mushrooms thinly, place in a bowl, sprinkle 2 g fine sea salt (1 % of the steak weight), toss gently and let sit for 20 minutes.
Time: PT20M
Vacuum‑Seal the Steak with the Mixture
Place the steak and the salted maitake together in a vacuum‑seal bag (or zip‑lock bag using the water‑displacement method), remove as much air as possible and seal tightly.
Time: PT5M
Prep Sauce Ingredients
Peel and dice the carrot, slice the green onion, measure olive oil, soy sauce, mirin, lemon juice, and crack the egg (if using).
Time: PT10M
Blend the Sauce
Combine carrot, green onion, olive oil, soy sauce, mirin, lemon juice, and the egg in a blender. Blend until smooth.
Time: PT2M
Heat Pan and Add Beef Tallow
Place the frying pan over low heat, add the beef tallow and let it melt completely.
Time: PT2M
Temperature: low heat
Sear First Side
Increase heat to medium, lay the steak in the pan and sear the first side for 1 minute without moving it.
Time: PT1M
Temperature: medium heat
Sear Second Side
Flip the steak with tongs and sear the opposite side for another 1 minute.
Time: PT1M
Temperature: medium heat
Rest Under Foil
Remove the steak, loosely cover it with a sheet of aluminum foil and let it rest for 3 minutes.
Time: PT3M
Heat the Sauce
Add the blended sauce to the same pan, bring to a gentle simmer for 1 minute, stirring constantly.
Time: PT1M
Temperature: medium heat
Finish Cooking the Steak with Sauce
Return the rested steak to the pan, spoon sauce over it, and cook for 30 seconds per side (total 1 minute) to finish heating through.
Time: PT1M
Temperature: medium heat
Final Rest
Transfer the steak to a plate, let it rest uncovered for 2 minutes before slicing.
Time: PT2M
Plate and Serve
Slice the steak, drizzle any remaining sauce over the top, garnish with extra sliced green onion if desired, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Gluten‑free (if using gluten‑free soy sauce), Dairy‑free, Nut‑free
Allergens: Egg, Soy
Ingredient Substitutions
- Instead of Domestic Beef Steak: Import beef steak, Ribeye, Sirloin
- Instead of Fine Sea Salt: Kosher salt, Hawaiian pink salt
- Instead of Maitake Mushrooms: Shiitake mushrooms, Oyster mushrooms
- Instead of Beef Tallow: Clarified butter (ghee), High‑smoke‑point oil
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Mirin: Sake + sugar, Rice vinegar + sugar
- Instead of Lemon Juice: Lime juice, Apple cider vinegar (small amount)
- Instead of Egg: Egg yolk only, Silken tofu (vegan)
- Instead of Carrot: Daikon radish, Parsnip
- Instead of Green Onion: Shallots, Leeks
Equipment Needed
- Sharp Knife
- Cutting Board
- Paper Towels
- Vacuum Sealer or Zip‑Lock Bag
- Plastic Wrap
- Frying Pan (skillet)
- Small Saucepan
- Blender or Food Processor
- Aluminum Foil
- Tongs
- Kitchen Scale
- Measuring Spoons
- Plate for Resting
Critical Steps — Do Not Skip
- Step 2 – Salt‑Maitake mixture activation
- Step 3 – Vacuum‑sealing the steak
- Step 7 & 8 – Proper searing time and temperature
- Step 11 – Final coating with sauce without overcooking
Chef Tips from the Video
- A thin layer of beef tallow gives a richer flavor than oil and tolerates higher heat.
- If you don’t have a vacuum sealer, place the steak and mushroom mixture in a zip‑lock bag, submerge the bag in water up to the seal to push out air, then close it.
- For an extra umami boost, add a splash of dashi stock to the sauce before blending.
Troubleshooting
Steak is tough after cooking.
Ensure the salt‑maitake mixture had at least 20 minutes to act and that the steak was vacuum‑sealed tightly. Also, slice against the grain.
Sauce is too salty.
Dilute with a little water or add extra lemon juice to balance the flavor.
Maitake releases too much liquid and the sauce becomes watery.
Pat the mushroom mixture dry before adding it to the bag, and limit the resting time to 20‑30 minutes.
Storage
Refrigerator: Store leftover steak and sauce in airtight containers for up to 2 days.
Freezer: Wrap steak tightly in freezer‑grade film and freeze for up to 1 month.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The salt‑maitake mixture can be prepared up to 24 hours in advance and kept refrigerated.
- Sauce can be blended and stored in the fridge for 2 days; reheat gently before use.
- Steak can be vacuum‑sealed and kept refrigerated for up to 12 hours before cooking.
Frequently Asked Questions
What is the cultural significance and history of Maitake Salt Steak in Japanese cuisine?
Maitake (Hen of the Woods) has been prized in Japan for its deep umami and health benefits. Combining it with salt to tenderize meat is a modern twist that reflects Japan’s love for precise seasoning and texture, echoing traditional techniques like using koji or miso for meat tenderization.
What are the traditional regional variations of salt‑infused steak in Japan?
In Kansai, thick‑cut steak (often called "steak‑house style") is seasoned heavily with salt before grilling. In Hokkaido, chefs sometimes use local mushrooms such as maitake or shiitake to create a salty‑enzyme rub, similar to the method shown by 森田隼人 on his channel.
How is a traditional Japanese steak typically served in a steak‑house setting?
A classic Japanese steak‑house serves a thick, well‑seared steak with a light salt rub, accompanied by a simple dipping sauce (often soy‑based) and side dishes like grilled onions, mushrooms, or a small salad. The focus is on the meat’s natural flavor enhanced by precise seasoning.
What occasions or celebrations is Maitake Salt Steak traditionally associated with in Japan?
While not tied to a specific holiday, high‑quality steak dishes are popular for celebratory meals such as birthdays, year‑end gatherings, or business outings, where the emphasis on premium meat and meticulous preparation showcases hospitality.
How does Maitake Salt Steak fit into the broader Japanese cuisine tradition?
Japanese cuisine values balance, umami, and respect for ingredients. Using maitake’s natural enzymes to tenderize steak aligns with the tradition of leveraging natural fermentation and enzymatic processes (like miso or soy sauce aging) to enhance texture and flavor.
What are the authentic traditional ingredients for Maitake Salt Steak versus acceptable substitutes?
Authentic ingredients include domestic Japanese beef, fresh maitake mushrooms, fine sea salt, and beef tallow. Acceptable substitutes are imported beef cuts, shiitake or oyster mushrooms, kosher salt, and clarified butter (ghee) if beef tallow is unavailable.
What other Japanese dishes pair well with Maitake Salt Steak?
Pairs nicely with a simple Japanese rice bowl, miso‑glazed eggplant, a light cucumber sunomono salad, or a bowl of clear dashi soup. The umami‑rich steak complements the subtle acidity of pickled vegetables.
What makes Maitake Salt Steak special or unique in Japanese cuisine?
The unique element is the 20‑minute salt‑maitake treatment, which activates the mushroom’s protease enzymes to tenderize the meat from the inside, creating a buttery texture without using butter—a technique rarely seen in traditional Japanese steak preparation.
What are the most common mistakes to avoid when making Maitake Salt Steak at home?
Common errors include skipping the 20‑minute salt‑maitake rest, not vacuum‑sealing tightly (which reduces enzyme penetration), over‑cooking the steak, and using too much butter or oil that masks the mushroom’s flavor.
Why does this recipe use a vacuum‑seal step instead of simply sprinkling salt on the steak?
Vacuum‑sealing removes air, allowing the salt‑maitake mixture to make direct contact with every surface of the meat and forces the enzyme‑rich brine into the fibers, resulting in faster and more even tenderization compared to a dry‑salt rub.
Can I make Maitake Salt Steak ahead of time and how should I store it?
Yes. Prepare the salt‑maitake mixture and vacuum‑seal the steak up to 24 hours in advance. Keep it refrigerated and bring to room temperature briefly before searing. The sauce can also be made ahead and stored in the fridge for up to 2 days.
What does the YouTube channel 予約7年待ち「肉の鬼才」森田隼人の料理研究所 specialize in?
The channel focuses on meat‑centric Japanese cooking, exploring scientific and unconventional techniques to maximize flavor and tenderness, especially with beef, pork, and game meats.
How does the YouTube channel 予約7年待ち「肉の鬼才」森田隼人の料理研究所's approach to Japanese meat cooking differ from other Japanese cooking channels?
森田隼人 combines rigorous food‑science explanations (like enzyme activity and salt diffusion) with hands‑on, home‑kitchen‑friendly methods, whereas many other channels stick to traditional recipes without delving into the underlying chemistry.
Last updated: August 15, 2026
