Soy Butter Steak Garlic Spaghetti
Soy butter steak garlic spaghetti sears thick-cut sirloin at high heat, then glazes it in soy sauce and butter to create a savory, glossy pan sauce. The fond left from searing is deglazed with soy sauce and butter, then emulsified with pasta water into a thin, shiny coating for the spaghetti. Generous garlic is browned in olive oil beforehand to infuse the entire sauce with roasted garlic flavor, and tsuyu (Japanese seasoning concentrate) adds dashi-based umami from kombu and bonito. The steak is best served medium-rare and sliced, preserving its juices against the hot pasta. Black pepper and sliced scallions provide the finishing layer. Total cook time is about 20 minutes.
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Instructions
- 1
Season beef with salt and pepper, then rest at room temperature for 10 minutes.
- 2
Cook spaghetti to al dente and reserve 1 cup of pasta water.
- 3
Sear beef in olive oil over high heat, then remove and rest for 5 minutes.
- 4
Melt butter in the same pan and sauté sliced garlic and onion until fragrant and sweet.
- 5
Add soy sauce, mentsuyu, and pasta water, simmer briefly, then toss in pasta.
- 6
Slice rested steak, place on top, and finish with scallion and black pepper.
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