Are you ready for a dish that’s about to take your taste buds on a wild ride?! Say hello to the Aburi Steak, a flame-seared masterpiece that’s sure to leave you wanting more!

This Japanese-inspired technique is usually reserved for raw fish, but trust us, it works wonders on tender, marbled beef cuts too. The best part? You get to customize the doneness to your liking with a butane torch – torch less or more depending on how charred you like it!

To get started, pop that steak on a waxed paper-lined baking sheet and freeze until it’s just firm, about an hour. Meanwhile, let’s get our sushi rice game on! Rinse the rice under cold running water, rubbing those grains together with your fingers. Then, combine it with water in a small saucepan, bring to a boil, and reduce the heat to low. Let it simmer, covered, until it’s tender and sticky – about 15 minutes. Remove from heat, and stir in some vinegar, sugar, and salt. Let it cool for about 45 minutes.

Now, it’s time to slice that steak into thin pieces – 24 to be exact! Transfer them to a zip-top bag set in a shallow dish. In a small bowl, whisk together soy sauce, maple syrup, chili paste, and oil. Pour it over the steak, seal the bag, and chill for at least 20 minutes or up to 2 hours. For the sauce, whisk together sour cream, lime zest, lime juice, and wasabi paste – yum!

Shape the cooled rice into oval-shaped portions with your wet hands – 24 of them, to be exact! Drain the steak, discarding the marinade. Place the steak on a foil-lined baking sheet set on a wire rack, and char it with a kitchen torch, turning once, until it reaches your desired doneness. Place a steak piece on each rice portion, sprinkle with furikake seasoning, and serve with that amazing sauce!

When using a torch, remember to set a foil-lined pan on a wire rack to protect your work surface from the heat. And that’s it! Your Aburi Steak is ready to devour!