Beef Misoyaki

Ingredients

 * 2 (0.8 lbs) boneless ribeye steaks
 * 3 1/2 tablespoons sesame seeds
 * 1/2 cup light miso
 * 1/3 cup sake or other dry white wine
 * 1 1/2 tablespoons Sugar
 * 1 1/2 tablespoons soy sauce
 * 1 1/2 tablespoons cooking oil

Directions

 * 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.
 * In a small skillet, toast sesame seeds over high heat, swirling pan, being careful not to burn; remove from heat and cool.
 * 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.
 * 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).
 * Add mixture to meat and work through as a marinade.
 * Allow meat to marinate for 30 minutes to 1 hour.
 * 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).
 * 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.
 * Serve with steamed rice if you wish, and a stir-fried vegetable cooked with ginger and a little soy goes nicely as well.