Directions
Step 1
Place the steak on a plate and pat dry if wanted. Sprinkle generously with garlic salt and put aside to come back as much as room temperature, about 40 minutes.
Step 2
In the meantime, in an electrical spice grinder, course of the rice till finely floor. In a medium skillet over medium-high warmth, toast the rice powder, stirring constantly, till deep golden brown and aromatic, about 5 minutes. Flip the warmth to medium-low, add the mirin and sake, and convey to a boil, stirring to loosen any browned bits from the underside of the pan. Add the shoyu, brown sugar, vinegar, garlic, scallions, and ginger, then flip the warmth to low to take care of a delicate simmer. Cook dinner till thickened and barely diminished, 10–12 minutes. Utilizing a slotted spoon, take away and discard the aromatics.
Step 3
Put together a grill for prime oblique warmth: For a charcoal grill, push the coals to 1 aspect; for a gasoline grill, depart one or two burners off. Utilizing tongs and an oiled kitchen towel or paper towels, oil the grates. Sprinkle the steaks generously with black pepper and place on the grill on the oblique warmth aspect. Cowl the grill and prepare dinner, flipping often, till a thermometer inserted into the thickest portion of the steak reads 104°F, 20–25 minutes.
Step 4
As soon as the meat thermometer reads 104°F, transfer the steaks over the direct warmth. Brush the meat liberally with the reserved sauce, and grill, flipping and basting with the sauce each 30–60 seconds, till a flippantly charred glaze has developed and the interior temperature reads 125°F (for medium-rare), 10–quarter-hour.
Step 5
Switch the steaks to a slicing board and put aside to relaxation for 10 minutes. Carve towards the grain into thick slices and serve instantly with the remaining sauce on the aspect.
