Mirin-Glazed Sirloin Steak Bowl with Jasmine Rice & Buttered Carrots

How to Make It

1. 1Remove the steaks from the refrigerator 20 minutes before cooking.
2. 2Pat dry and season all over with kosher salt and black pepper.
3. 3Combine rinsed jasmine rice, water, and salt in a saucepan.
4. 4Bring to a boil, cover, reduce heat to low, and cook for 15 minutes.
5. 5Turn off the heat and let the rice steam, covered, for 10 minutes before fluffing.
6. 6While the rice cooks, combine carrots, 1 tablespoon butter, mirin, soy sauce, sugar, and water in a wide skillet.
7. 7Bring to a simmer, cover, and cook for 8 minutes.
8. 8Uncover the carrots and continue cooking, stirring occasionally, until the liquid reduces to a glossy glaze and the carrots are tender, 5-7 minutes.
9. 9Stir in 1 more tablespoon butter and keep warm.
10. 10Heat a large cast-iron or heavy stainless skillet over medium-high heat.
11. 11Add neutral oil, then sear the steaks until deeply browned and cooked to the desired doneness, about 3-4 minutes per side for medium-rare depending on thickness.
12. 12Transfer the steaks to a cutting board and rest for 8-10 minutes.
13. 13If scaling up, sear the steaks in batches so the pan stays hot.
14. 14Reduce the skillet heat to medium.
15. 15Add shallot and cook for 1 minute, scraping up browned bits.
16. 16Add garlic and ginger and cook until fragrant, about 30 seconds.
17. 17Add mirin and sake to the skillet and simmer until reduced by about half.
18. 18Stir in soy sauce, prepared demi-glace, and any accumulated steak resting juices.
19. 19Simmer the sauce for 3-5 minutes until glossy and spoon-coating.
20. 20Stir in rice vinegar, then remove from heat and whisk in the cold butter until smooth.
21. 21Slice the steaks against the grain.
22. 22Serve over jasmine rice with glazed carrots alongside, spoon mirin demi-glace over the steak, and finish with scallions and toasted sesame seeds.