Taiwanese-Style Hot Plate Steak with Japanese Black Pepper Sauce

Steps

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1. 1
   Season the steak evenly with salt and set aside.
   ▶ ≈2:34
2. 2
   Dice the onion and garlic for the black pepper sauce.
   ▶ ≈0:30
3. 3
   Heat a little oil in a pan and sauté the diced onion and garlic until fragrant.
   ▶ ≈0:54
4. 4
   Add the butter, coarse black pepper, red wine, sugar, soy sauce, oyster sauce, and chicken stock. Bring to a boil, then simmer briefly to let the flavors meld.
   ▶ ≈1:34
5. 5
   Mix the potato starch with water to make a slurry, stir it into the sauce, and cook until thickened to finish the black pepper sauce.
   ▶ ≈1:40
6. 6
   Sear the steak in a hot pan on both sides just until browned — don't cook it to full doneness yet, since it will continue cooking on the hot plate.
   ▶ ≈5:02
7. 7
   Cook the spaghetti in a separate pot of boiling water until done.
   ▶ ≈4:46
8. 8
   In another pan, combine butter, red wine, ketchup, and tonkatsu sauce to make a sauce, then toss in the cooked spaghetti until well coated.
   ▶ ≈5:52
9. 9
   Prepare a soft-boiled egg, slicing it open slightly for serving.
   ▶ ≈6:46
10. 10
    Line the hot plate with raw sliced onion so the steak doesn't touch the metal directly, helping preserve its desired doneness.
    ▶ ≈6:34
11. 11
    Place the seared steak on top of the onions on the hot plate, generously pour over the black pepper sauce, and arrange the broccoli, egg, and buttered red wine spaghetti alongside before serving.
    ▶ ≈7:16