Japanese Steakhouse Steak and Vegetables

Strip steaks can be substituted for the rib eyes, if desired. Mirin can be found in Japanese markets and your supermarket's Japanese foods section. We like to serve the steak and vegetables with Simple Hibachi-Style Fried Rice, Spicy Mayonnaise (Yum-Yum Sauce), White Mustard Sauce, and Sweet Ginger Sauce. If using a nonstick skillet, heat the oil in the skillet over medium-high heat until just smoking before adding the steaks in step 2.

Combine melted butter, soy sauce, and garlic in bowl; set aside. Pat steaks dry with paper towels and sprinkle with 1 teaspoon white pepper and ¾ teaspoon salt.

Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and swirl to coat. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 10 to 13 minutes. Transfer steaks to carving board, tent with aluminum foil, and let rest.

While steaks rest, add zucchini, onions, mushrooms, remaining ¼ teaspoon white pepper, and remaining ¼ teaspoon salt to fat left in skillet and stir to combine. Pat vegetables into even layer and cook over medium-high heat, without stirring, until beginning to brown, about 3 minutes. Stir and continue to cook 2 minutes longer. Add mirin and 2 tablespoons soy-garlic butter to skillet and continue to cook until liquid has evaporated and vegetables are well browned, about 2 minutes longer.

Transfer vegetables to serving platter. Slice steaks ¼ inch thick and transfer to platter with vegetables. Drizzle steaks with remaining soy-garlic butter. Serve.