Sake Steak

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10 min


2 servings

* PLUS Cooking time: 7 minutes, Refrigeration Time: 120 minutes


  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tsp hot chili-garlic sauce
  • 1 tsp Dijon mustard
  • 375 g rib-eye steak , at least 1/2-in. thick
  • 4 tbsp sake or dry sherry
  • 1 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp fish sauce


  • In a bowl, stir Worcestershire with soy, oil, chili garlic sauce and Dijon. Place steak in a plastic bag and add marinade. Squeeze out air and seal bag as close to meat as possible with an elastic band. Massage bag to coat meat with marinade. Refrigerate at least 2 hours or preferably overnight.
  • Oil a frying pan and set over medium-high heat. Remove steak from marinade. Add to pan. Reduce heat to medium. Cook until browned, 3 min. per side for medium-rare. Reduce heat if steak starts to burn. Wrap in foil and let stand 10 min.
  • Pour sake into pan and increase heat to medium-high. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Stir in soy, Worcestershire, Dijon and fish sauce. Boil, stirring constantly, 1 min. Slice steak and place on plates. Drizzle with sauce. Great with asparagus, or dish it up surf and turf style with Pink Picante Prawns (also in the Recipe File.)

Nutrition (per serving)

  • Calories
  • 297,
  • Protein
  • 31 g,
  • Carbohydrates
  • 4.3 g,
  • Fat
  • 13.7 g,
  • Sodium
  • 894 mg.

If you like your steak with a little heat, Nigella suggests using wasabi paste instead of mustard in the marinade. No matter what your flavour, the marinade will add a sexy bite to this special steak. Recipe from Nigella Lawson?s Feast: Food that Celebrates Life (Alfred A. Knopf Canada).