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Marinate the steaks for 2 – 24 hours in the refrigerator.
Thirty minutes before grilling, remove the steaks from the fridge and let them come to room temperature.
Season steaks with a little salt and freshly ground pepper.
Grill at 500ºF until golden brown and slightly charred, 3 minutes per side, depending on thickness.
Brush both sides generously with Bachan sauce and grill until sauce caramelizes, 1 minute per side.
Transfer to a cutting board and let rest for 5-10 minutes. Slice the steak against the grain to serve.
Dip your steak into The Original Japanese Dipping Sauce and enjoy!