A strip steak marinated in garlic, brown sugar, oyster sauce, and more, this Vietnamese Steak is a deliciously balanced mix of sweet and savory notes.
I’m feeling incredibly fortunate right now because I recently got my hands on some top-quality steaks. Inspired by Vietnamese cuisine, I decided to create a pan-seared strip steak recipe. While a simple filet seasoned with just salt and pepper was perfect last night, I couldn’t resist experimenting with this delicious marinade for the strip steaks.
I discovered an excellent pan-searing technique and adapted it with a Vietnamese twist. The result? A steak so flavorful and juicy, I don’t think I’ll ever cook it any other way. The fat marbling melts while the steaks are cooking, essentially basting the meat from the inside and producing a consistently delicious and juicy steak.
Table of Contents
Reasons to Love This Steak
- This steak recipe is easy to follow, making it accessible for home cooks looking to recreate restaurant-quality dishes.
- Vietnamese Steak is versatile, perfect for pairing with rice, noodles, or fresh salads, making it a flexible dish for any meal.
- The marination process for this dish infuses the beef with deep, rich flavors that are hard to resist.
Recipe Ingredients
- Crushed Garlic: With its pungent and slightly sweet taste, crushed garlic adds an aromatic depth and a subtle crunch to the steak.
- Oyster Sauce: This sauce provides a savory, slightly sweet taste and a thick, glossy texture.
- Fish Sauce: Known for its salty and deeply umami flavor and salty depth to the Vietnamese Steak.
See the recipe card for full information on ingredients and quantities.
Variations
- Swap Strip Steaks for Other Cuts: Replace the Angus beef with ribeye, filet mignon, or another cut of steak, or also try slices of pork or chicken for a different yet delicious twist.
- Garnish Options: Consider adding herbs as a garnish like fresh mint leaves, cilantro, and green onions for a burst of herbal freshness. A sprinkle of lime zest can provide a zesty kick.
- Spicier Marinade: For a spicier marinade add one large jalapeño that has had the seeds and veins removed and been minced to the marinade.
How to Make Vietnamese Steak
Step #1: Place the strip steaks in a resealable plastic bag. Combine the crushed garlic, brown sugar, oyster sauce, fish sauce, sesame oil, and low-sodium soy sauce in a small bowl. Stir well, then pour into the plastic bag. Press out the air and seal the bag tightly. Let the meat sit on the counter for 30 minutes or until it comes to room temperature.
Step #2: Preheat your oven to 450 degrees Fahrenheit (230°C) and place a cast iron skillet inside. Open your windows and turn on the fan for ventilation. Once the oven is preheated, carefully transfer the hot pan to a stove-top burner and set the heat to medium.
Step #3: Place the marinated steaks in the pan and let them sear for 2 minutes. Flip the steaks and turn off the stovetop heat. Return the pan to the oven and let cook for 4 to 6 minutes, until the steaks reach the desired doneness. Let the steaks rest for 5 to 10 minutes before serving.
Expert Tips
- Tenderize the Meat: Finely grated fresh ginger helps tenderize the meat, ensuring a tender and juicy steak with every bite. Adding ginger to the marinade also introduces a subtle spice.
- Pat Steak Dry Before Marinating: Pat the steaks dry with paper towels before placing them in the marinade. This helps the marinade adhere better to the meat, enhancing flavor absorption.
Frequently Asked Questions
Absolutely! Vietnamese Steak pairs beautifully with rice noodles, a fresh baguette, or a salad of cucumber, radish, and scallions.
Yes, you can grill the steak for a smoky flavor, and then finish cooking to the desired doneness, similar to using a cast iron pan.
Storage Info
To store Vietnamese Steak, place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the steak, tightly wrapped for up to 2 months.
To reheat, thaw frozen steak overnight in the refrigerator. Warm it in a skillet over medium heat for a few minutes, or wrap it in foil and heat in a 300°F (150°C) oven until warmed through.
More Steak Recipes that You’ll Love
Vietnamese Steak Recipe
Ingredients
- 2 12 ounce Certified Angus Beef® Strip Steaks
- 5 cloves crushed garlic
- 1 Tablespoon brown sugar
- 1 Tablespoon oyster sauce
- 1 Tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
Instructions
- Place the strip steaks in a resealable plastic bag. Combine the crushed garlic, brown sugar, oyster sauce, fish sauce, sesame oil, and low-sodium soy sauce in a small bowl. Stir well, then pour into the plastic bag. Press out the air and seal the bag tightly. Let the meat sit on the counter for 30 minutes or until it comes to room temperature.
- Preheat your oven to 450 degrees Fahrenheit (230°C) and place a cast iron skillet inside. Open your windows and turn on the fan for ventilation. Once the oven is preheated, carefully transfer the hot pan to a stove-top burner and set the heat to medium.
- Place the marinated steaks in the pan and let them sear for 2 minutes. Flip the steaks and turn off the stovetop heat. Return the pan to the oven and let cook for 4 to 6 minutes, until the steaks reach the desired doneness. Let the steaks rest for 5 to 10 minutes before serving.
NOTES
Nutrition
This tasted like something I’d order at a restaurant, but so easy to make!
I love steaks, this recipe sound nice, Pinned!
Thanks, Cathy! My husband was sure appreciative 🙂