Pan-Fried T-Bone Steak in a Soy, Honey and Butter Glaze with Roasted Garlic

Name: Pan-Fried T-Bone Steak in a Soy, Honey and Butter Glaze with Roasted Garlic
Cuisine: Japanese
Ingredients: 1 x 800 g–1 kg (1 lb 12 oz–2¼ lb) T-bone steak (at least 21-day dry-aged); 60 ml (2 fl oz/¼ cup) dark soy sauce; 100 g (3½ oz/½ cup) unsalted butter, melted; 30 g (1¼ oz/1½ tbsp) honey; 1 garlic clove, crushed; 4 whole garlic bulbs; 2 tbsp extra virgin olive oil; handful of micro herbs; edible flower; generous pinch of Maldon sea salt flakes; freshly ground black pepper

Preparation info

Serves
2
as a main

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

A simple marinade and sauce with two of my favourite ingredients – soy sauce and butter. Added to good-quality steak, this is a delicious combination of ingredients that really brings home the flavour and versatility of Japanese soy sauce in everyday cooking.

Ingredients

1 x 800 g–1 kg (1 lb 12 oz–2¼

Asia
Japan
Main course

Method

Remove the steak from the fridge at least 2 hours before cooking.
Preheat the oven to 200°C/400°F/gas mark 6. Peel and discard the papery outer layer of the whole garlic bulbs, leaving the skins of the individual cloves. Using a sharp knife, cut about