Beef Misoyaki

Ingredients

 * 2 (0.8 lbs) boneless ribeye steaks
 * 3½ tablespoons sesame seeds
 * ½ cup light miso
 * ⅓ cup sake or other dry white wine
 * 1½ tablespoons sugar
 * 1½ tablespoons soy sauce
 * 1½ tablespoons cooking oil

Directions

 * 1) Freeze steaks for 45 minutes or so until they are firm and partially frozen, then remove excess fat and slice very thin; place in a large bowl or resealable plastic bag.
 * 2) In a small skillet, toast sesame seeds over high heat, swirling pan, being careful not to burn; remove from heat and cool.
 * 3) Place sesame seeds in a mortar and grind finely (but do not grind into a paste) or you may use a small coffee grinder set on pulse.
 * 4) Place sesame seeds in a small bowl and mix with miso, soy sauce, sugar, and sake (it should have the consistency of runny peanut butter).
 * 5) Add mixture to meat and work through as a marinade.
 * 6) Allow meat to marinate for 30 minutes to 1 hour.
 * 7) Heat a large skillet or griddle on high and add a little oil, and cook beef without crowding (you may want to cook half at a time).
 * 8) Cook beef about 3–5 minutes or until done to your liking or you may place meat in broiler or grill and cook several minutes or until cooked through.
 * 9) Serve with steamed rice if you wish, and a stir-fried vegetable cooked with ginger and a little soy goes nicely as well.