Japanese Style Steak

by: Chef Ben Davis

Compatible Wolf Appliances:


A simple and flavorful way to prepare a sirloin steak using the Wolf Convection Steam Oven's broiler element. Steaks thicker than an inch should be broiled just a little longer, but in either case, the steaks will finish cooking in the light soy-based sauce on the range. Be sure to let the steaks rest for a few minutes off the heat and make the cucumber salad in advance.

Prep Time
Cook Time

Rack Position

Wire Rack
Position - 3
Solid Pan
Position - 3


  • 4 sirloin steaks, well marbled, about 8 ounces each
  • Kosher or sea salt, to taste
  • 4 tablespoons sake or dry white wine
  • 3 tablespoons mirin (sweetened sake)
  • 2 tablespoons dark soy sauce
  • Japanese or other hot mustard (not sweet or sour)
Cucumber Salad
  • 2 English cucumbers, peeled and seeded
  • 1 cup rice wine vinegar
  • 1 cup dashi
  • 4 tablespoons dark soy sauce
  • 2 tablespoons sugar
  • togarashi sashimi powder (optional)
  • scallions, thinly sliced


Lay the steaks on a platter and salt liberally. Allow the steaks to sit in the refrigerator for at least 30 minutes.

Preheat the Wolf Convection Steam Oven in Convection Broil Mode at 445°F. Line the porcelain enamel pan with foil and place the rack over the foil.

Place the meat on the rack over the enamel pan and place it in the Wolf Convection Steam Oven on rack position 3. Cook on the first side for about 4 to 5 minutes, and then turn and repeat on the other side. If the steak is thicker than 1 inch, increase the time slightly.

While the steak is broiling, heat a pan over medium-high heat. When the pan is hot, add the sake and ignite. Add the Mirin and soy sauce and bring to a boil. Add the steaks to the simmering liquid and cook for 30 seconds on each side. Remove and let the beef rest.

Slice into 1/4” thick slices, and serve with the cucumber salad and a drizzle of sauce. Garnish with togorashi powder and the sliced scallions.

To prepare the cucumber salad, trim the ends from the cucumbers and slice them into thin slices on a slight bias cut. Sprinkle the cucumber with about 1 tablespoon of salt and knead until the salt is completely dissolved. The cucumbers will release a fair amount of water. Transfer the cucumbers, without rinsing, to a medium-sized bowl.

Combine the vinegar, dashi, soy sauce, and sugar in a saucepan and bring to a boil to dissolve the sugar. Cool over an ice bath.

Pour half of the sauce over the cucumbers and gently squeeze the cucumbers. Pour off the excess sauce and discard. Pour the reserved sauce over the cucumbers and serve at room temperature.