Summary

Ingredients

• 4 rump steak (s) or entrecôtes, 180-200 g each

For the marinade:

• 1 tablespoon soy sauce, dark
• 3 tablespoon soy sauce, light
• 2 tablespoon oyster sauce
• 1 tablespoon sugar
• 3 tablespoon rice wine (mirin, Japanese sweet rice wine)
• 2 tablespoon oil (sesame oil)

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Instructions

1. Place the steaks on a platter.
2. Mix all marinade ingredients in a medium bowl. Spread the marinade evenly over both sides of each steak. Marinate at room temperature for 1 hour.
3. Preheat the grill to high heat (oven grill setting) or light charcoal until the coals glow white.
4. Grill the steaks 4-5 minutes per side for rare (internal temperature 50-55°C / 120-130°F), 5-6 minutes per side for medium-rare (55-63°C / 130-145°F), or 8+ minutes per side for well-done (71°C+ / 160°F+).
5. Place the steaks on a preheated plate and let rest for 10 minutes before serving.