Shoyu Sugar Steak

Instructions

Sprinkle the steaks generously with garlic salt. Place on a plate and let stand at room temperature for 40 minutes.

Place the rice or barley in a spice grinder and pulse until finely ground.

In a dry saucepan, toast the rice powder over medium-high heat, stirring constantly, until caramel-colored and fragrant, about 5 minutes. Keep a close eye on the rice powder as it will darken quickly once it begins to brown.

Reduce the heat to medium-low, add the mirin and sake, and bring to a boil, stirring to loosen any browned bits from the bottom of the pan. Once boiling, add the shoyu, brown sugar, vinegar, garlic, scallions, and ginger and simmer very gently until the mixture is thickened and slightly reduced, about 15 minutes. Use a slotted spoon to remove the aromatics (or pour the mixture through a sieve into a bowl, discarding the solids).

Prepare a grill for high indirect heat (for a charcoal grill, push the coals to one side; for a gas grill, leave one or two burners off). Using tongs, oil the grates of the grill with an oiled rag or paper towels.

Sprinkle the steaks generously with pepper and place on the grates on the indirect heat side. Cover the grill and cook until a thermometer inserted into the thickest portion registers 105°F (41°C), 20 to 25 minutes, flipping the steaks and checking the internal temperature every 5 minutes or so.

Move the steaks over direct heat, brush liberally with the sauce, and grill, flipping every 30 seconds to 1 minute, brushing each time with more sauce, until a nice charred glaze has developed and the steak is cooked to desired degree of doneness, 6 to 7 minutes for medium rare.

Transfer the steaks to a cutting board and let rest for at least 10 minutes. Carve into thick slices and serve immediately with the remaining sauce.

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