Preparation:
Mix together akamiso and 3 tbsp. mirin in a bowl. Spread half of the miso marinade in the bottom of a 9" baking dish. Lay a double-layered 9" suare piece of cheesecloth on marinade. Rub garlic on both sides of steaks, then place steaks on top of cheesecloth in dish. Cover steaks with a second double layered 9" square piece of cheescloth then spread remaining marinade on cheesecloth. Cover with plastic wrap and refrigerate 2-5 hours.
About one hour before cooking remove meat from refrigerator and allow to come to room temperature. Brush a large nonstick skillet with oil and heat over medium-high heat. Lift cheesecloth with marinade from steaks; reserve 1/4 cup marinade and discard the rest. Sear steaks about 2 minutes per side (for rare), then transfer to a cutting board and allow to rest for about 10 minutes.
Deglaze skillet with 2 tbsp. water and remaining 1 tbsp. mirin over medium heat. Add brandy and cook until alcohol has evaporated, about 2 minutes. Stir in reserved marinade then bring to a boil and cook, stirring constantly for 1 minute. Thinly slice steak against grain. Drizzle with sauce and garnish with shiso chiffonade. |
