Teriyaki Steak
Savor the bold, savory flavors of this Teriyaki Steak recipe, a perfect fusion of tender, juicy ribeye or sirloin steak and a rich, homemade teriyaki glaze. Marinated in a mouthwatering blend of soy sauce, brown sugar, honey, garlic, and ginger, these steaks deliver a delightful balance of sweetness and umami in every bite. The recipe includes a quick cornstarch-thickened glaze for brushing over the perfectly seared meat, ensuring a glossy, caramelized finish. Ideal for weeknight dinners or special occasions, this versatile dish pairs beautifully with steamed rice, sautéed vegetables, or your favorite sides. Garnish with sesame seeds and green onions for a restaurant-quality presentation that will impress family and guests alike. Whether prepared on a skillet or grill, this recipe is your go-to guide for mastering teriyaki steak at home!
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Beef steak (ribeye or sirloin)
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 1.5 tablespoons Rice vinegar
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
In a medium-sized bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until the sugar is dissolved.
Place the steaks in a large zip-top bag or shallow dish and pour half of the marinade over them. Reserve the other half for later. Seal the bag or cover the dish, and let the steaks marinate in the refrigerator for at least 30 minutes, or up to 8 hours for best flavor.
Remove the steaks from the refrigerator 15 minutes before cooking to bring them to room temperature. Pat them dry with paper towels to ensure a good sear.
In a small saucepan, bring the reserved marinade to a gentle boil over medium heat. In a separate small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the boiling marinade and cook for 1-2 minutes until it thickens into a teriyaki glaze. Remove from heat and set aside.
Heat vegetable oil in a large skillet or grill pan over medium-high heat. Once the pan is hot, add the steaks. Sear for 3-4 minutes on each side for medium-rare, or adjust the cooking time based on your preferred doneness.
Remove the steaks from the skillet and allow them to rest for 5 minutes. Resting ensures the juices redistribute throughout the meat for maximum tenderness.
Brush the steaks with the prepared teriyaki glaze and slice them against the grain for serving.
For presentation, sprinkle with sesame seeds and sliced green onions if desired. Serve with steamed rice, sautéed vegetables, or a side of your choice.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 71.1 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 176 mg | 14% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2067 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
