Grilled Beef Steak with Oyster Sauce

by Editorial Staff

Farmed veal tenderloin steak cooked in oyster sauce in a covered charcoal grill.

Summary

Prep Time	10 mins
Cook Time	12 mins
Course	Main Dish
Cuisine	Asian

Ingredients

Beef (tenderloin) – 350 g
Mirin – 30 g
Sesame oil – 0.75 teaspoon
Oyster sauce – 40 g
A mix of five peppers – to taste

Instructions

Clean the tenderloin from the film, cut off the piece we need from the middle (across the fibers).
Place the steak vertically and fold it like an accordion, pressing it against the table with your palm. No hammers, just your hand. Usually, steaks are not marinated, because the tenderloin does not need it. But we have a slightly different “song” here. I used a vacuum cleaner. I dripped sesame oil into a bowl, added oyster sauce for the main aroma, and thereby salt the meat, as well as mirin, for sweetness, and therefore for taste.
Dip the steak in this mixture, put it in a bag for a vacuum, pour over the remaining marinade, and evacuate. I left it in the refrigerator overnight. (Although in this state fresh meat may not be frozen for two weeks).
Then he transferred it to the heated grill grate, covered with a lid, and cooked for about 12 minutes at a temperature of 200 degrees, turning it over several times. When serving, brush with oyster sauce. It is thick, fits well, and gives a chic shine to our steak.
Finally, sprinkle the steak with crushed pepper.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.