For most of the country, summertime is the prime season for grilling up a juicy steak. Unfortunately, like 95% of New Yorkers, I don't live in an apartment with outdoor space of any kind. But that's not too much of a hindrance, since cooking steaks on the stovetop is often easier and quicker than on the grill.
Last week I had a huge craving for steak teriyaki and decided to consult Japanese Cooking: A Simple Art, often thought to be the bible on Japanese cooking. The book has a basic recipe for steak with teriyaki sauce, to which I added a few extras such as mushrooms and shallots. (As a product of French culinary training, I instinctively need to add mushrooms and shallots to most steak dishes.)Read More