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Teriyaki Steak

Teriyaki Steak
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This Teriyaki Steak recipe delivers a tender, juicy, and flavorful steak glazed with a perfect balance of savory soy sauce, sweet mirin, and aromatic garlic and ginger. Quick to prepare and versatile, it’s ideal for weeknight dinners or special occasions and pairs wonderfully with rice, noodles, or fresh vegetables.

Ingredients

Scale

Steak

  • 1 to 1.5 pounds steak (such as sirloin, ribeye, or flank) with good marbling

Marinade & Sauce

  • 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free option)
  • 2 tablespoons mirin or sweet rice wine
  • 2 tablespoons brown sugar or honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 tablespoons water or broth
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions

  1. Prepare the Marinade: Combine soy sauce, mirin, brown sugar, minced garlic, grated ginger, and sesame oil in a bowl. Whisk until the sugar dissolves completely to create a smooth teriyaki glaze.
  2. Marinate the Steak: Place the steak cuts in a shallow dish or zip-top bag. Pour the marinade over the meat, ensuring it is fully coated. Let it marinate at least 30 minutes, preferably 2 to 4 hours in the refrigerator for optimal flavor and tenderness.
  3. Cook the Steak: Heat a grill pan or skillet over medium-high heat and lightly oil it. Remove steak from marinade, letting excess drip off (reserve marinade). Sear the steak for 3–5 minutes per side, depending on thickness, until desired doneness with a caramelized crust is achieved.
  4. Make the Teriyaki Glaze: Pour the reserved marinade into a small saucepan and bring to a gentle boil. Reduce heat and simmer for a few minutes until thickened. If needed, dissolve cornstarch in water and stir in to achieve a glossy, sticky glaze.
  5. Glaze the Steak and Serve: Brush the thickened teriyaki glaze generously over the cooked steak just before serving. Let the steak rest for a couple of minutes, then slice against the grain to serve juicy, flavor-infused meat.

Notes

  • Let steak come to room temperature for 20 minutes before cooking for even cooking.
  • Marinate steak even for a short time to boost flavor and tenderness significantly.
  • Use high heat for searing to create a caramelized crust that seals juices.
  • Utilize a meat thermometer to cook steak to your preferred doneness.
  • Allow steak to rest after cooking to redistribute juices and retain moisture.
  • Apply glaze at the last moment to keep it glossy and prevent burning.

Nutrition

Keywords: Teriyaki Steak, Japanese steak recipe, grilled steak, teriyaki glaze, easy dinner, soy sauce steak

Find it online: https://marybaking.com/teriyaki-steak/