Garlic Ponzu Ribeye with Skillet Mushrooms and Bean Sprouts

By Sprig Originals ✓ · cooked up in Sprig

A Japanese BBQ-house favorite rebuilt for one hot skillet: a regular ribeye seared hard, rested, sliced thin against the grain, and blanketed in a bright garlic-ginger ponzu. Sizzled mushrooms and bean sprouts soak up the drippings and give the sauce something to cling to. No wagyu, no grill, no reservation needed — about 35 minutes start to finish.

Ingredients

• 1 1/2 lb boneless ribeye steak, 1 1/4 inches thick (1 large or 2 smaller)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil, such as grapeseed or canola
• 1 tbsp unsalted butter

• 1/4 cup soy sauce
• 3 tbsp fresh lemon juice
• 1 tbsp fresh lime juice
• 1 tbsp mirin
• 1 tsp rice vinegar
• 1 tsp sugar
• 1/4 cup water
• 1 tsp instant dashi powder (or 1 tbsp bonito flakes)
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 tsp toasted sesame oil

• 10 oz mixed mushrooms (cremini, shiitake, and/or beech), sliced or torn
• 1 tbsp neutral oil
• 2 cloves garlic, thinly sliced
• 1/4 tsp kosher salt
• 8 oz fresh bean sprouts
• 1 tbsp sake or dry sherry (optional)

• 3 scallions, thinly sliced on the bias
• 1 tbsp toasted sesame seeds
• 1 tsp shichimi togarashi or crushed red pepper (optional)
• Steamed short-grain rice, for serving

Instructions

1. Pat the ribeye completely dry with paper towels. Season all over with the 1 1/4 tsp salt and the pepper, set on a rack or plate, and leave at room temperature for 30 to 45 minutes while you prep everything else. A dry, room-temp steak is the whole game for a hard sear.
2. Make the ponzu: in a small saucepan, combine the soy sauce, lemon juice, lime juice, mirin, rice vinegar, sugar, water, and dashi powder. Warm over medium heat just until it steams and the sugar dissolves, about 2 minutes — do not boil, or you'll cook the citrus flat. Pull from the heat, stir in the grated garlic, grated ginger, and sesame oil, and let it sit off heat to infuse. If using bonito flakes instead of powder, steep 5 minutes and strain.
3. Heat a 12-inch cast-iron or heavy stainless skillet over high heat until a drop of water skitters and evaporates instantly, 4 to 5 minutes. Add 1 tbsp neutral oil and swirl.
4. Lay the steak in the pan and press down for the first 10 seconds for full contact. Sear undisturbed 3 to 4 minutes until a deep brown crust forms, then flip and sear 3 minutes more. Add the butter, tilt the pan, and baste the steak with the foaming butter for 45 seconds.
5. Check the thickest part with an instant-read thermometer: pull at 125°F for medium-rare, 133°F for medium. If it needs more time, keep flipping every 30 seconds rather than letting one side sit and burn. Transfer to a cutting board and rest 10 minutes — non-negotiable, since you're slicing thin and want the juices to stay in the meat.
6. Pour off all but about 1 tbsp of fat from the skillet and return it to medium-high heat. Add the remaining 1 tbsp neutral oil and the mushrooms in a single layer. Cook without stirring for 3 minutes to brown, then toss and cook 3 minutes more until deeply golden and squeaky-dry.
7. Add the sliced garlic and 1/4 tsp salt and stir for 30 seconds until fragrant. Add the sake, if using, and scrape up the browned bits from the steak. Add the bean sprouts and toss hard for 60 to 90 seconds — you want them hot and barely wilted, still crunchy. Slide onto a warm platter.
8. Slice the rested ribeye across the grain as thinly as you can manage, about 1/8 to 1/4 inch, holding your knife at a slight angle. Fan the slices over the mushrooms and sprouts and pour any board juices over the top.
9. Stir the ponzu once and spoon 1/2 cup over the meat, letting it pool at the base of the platter. Shower with scallions, sesame seeds, and shichimi togarashi. Serve immediately with hot rice and the remaining ponzu in a small bowl for dipping.

Chef's tips

Nutrition (per serving, estimated)

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