Prepare one batch of yum yum sauce, and set aside covered in the fridge.
1 ¼ cup Mayonnaise, ¼ cup Water, 1 tablespoon Salted butter, 1 teaspoon Tomato paste, 1 teaspoon Garlic powder, 1 teaspoon Sugar, ½ teaspoon Paprika, ¼ teaspoon Cayenne pepper
Using an immersion blender or a food processor, blend the garlic cloves with the soy sauce and lemon juice. The garlic should be mostly broken down into a paste with no visible chunks. Add the garlic and soy sauce paste into the softened butter, and mix until fully combined. Set aside.
6 Cloves Garlic, ¼ Cup Soy sauce, ½ Cup Unsalted butter, ½ Lemon
Place a 12” cast iron skillet on medium-high heat. Add 2 tablespoon of neutral oil, such as canola, peanut, or vegetable oil. Avocado oil can also be used if you prefer.
Season the striploin steaks generously with salt and white pepper on both sides. Place the steaks in the heated skillet, and leave them alone for 2 minutes, to get a good sear on the first side. Flip the steaks and sear for another 2 minutes.
2 10 oz Striploin steaks, 1 ½ teaspoon Sea salt, 1 ½ teaspoon White pepper
With the steaks still in the skillet, use a small knife to cut the steak into bite-sized pieces. The steak will still be almost raw in the center, and that is normal. Try to keep the small pieces in a single layer.
Add the garlic butter, and teriyaki sauce to the hot skillet, and toss to coat the steak bites. For medium doneness, the steak will only need to be cooked in the garlic butter for 2-2 ½ minutes.
Remove from the heat, and serve while hot. Optionally, garnish with chopped green onion over the top when serving the steak.