Grilled to perfection and coated in a sweet sticky sauce, this Teriyaki Steak with Homemade Teriyaki Sauce will make you wonder why you ever ordered take out.
Skip The Restaurant; Cook The Steak
One of our family’s favorite treats is to go out to a Teppanyaki restaurant. The atmosphere is fun and everything is so hot and fresh. Our kids definitely love fried rice and small fires for meal time. I especially love the taste of freshly made teriyaki sauce and the special spicy sauce that these restaurants take pride in making.
As much as we love to go out and enjoy the experience, it certainly isn’t something we can do all of the time. It’s hard on the budget and bad for the waistline. So I managed to make our favorite Perfectly Grilled Teriyaki Steak cooked up in some out of this world homemade teriyaki sauce. The best part of this meal is that it is easy enough to become a weeknight favorite.
How do you make Homemade Teriyaki? The secret to the sauce.
Teriyaki Sauce is so simple to make. The base of any teriyaki is good soy sauce and sugar. The combination of salty and sweet creates that Umami effect. In this recipe I use brown sugar. I think the molasses in brown sugar adds an earthy taste, and has a deeper flavor than plain white sugar.
The next ingredients, I use in small amounts, but they pack a ton of flavor. Sesame oil is an essential flavor and a little goes a long way. Sesame oil is different than vegetable oil or even olive oil in that it has a very strong distinct smell and taste. Then I grate fresh ginger and garlic. I like to grate these and make a paste that melts down into the sauce. I really don’t want to leave chunks of either of these items in my sauce because getting uneven bites can ruin the overall flavor of the dish.
Those are the key flavor ingredients, but how do you make that beautiful sticky, drippy Teriyaki sauce?
The key to taking these ingredients from a loose marinade to a sticky teriyaki finishing sauce is in the preparation. Bring all of the sauce ingredients together cold and dissolve a small amount of cornstarch into mix creating a teriyaki slurry. Then add the cold mixture to a sauce pan and bring it to a low simmer. As the sauce warms up, the cornstarch will thicken the sauce and create a luscious sauce that will stick to your meat.
Try this steak with some Bacon Fried Rice to finish off your Japanese restaurant meal at home.
“To eat steak rare… represents both a nature and a morality.” -Roland Barthes
Read more at: brainyquotes.com
- 12 oz Flat Iron steaks or New York Steaks Thick Cut
- 1/2 Soy Sauce
- 1/4 Brown Sugar
- 2 Cloves Garlic
- 1 Tsp Grated ginger
- 1 Tsp Sesame Oil
- 1 Tsp Corn Starch
- Salt and Pepper
- Heat a medium skillet on medium/ high heat. While the pan is heating mix up teriyaki sauce by grating garlic and ginger, and then mixing with soy sauce, sesame oil, brown sugar, and corn starch. Stir until it is well incorporated.
- Salt and Pepper Flat Iron Steaks and lay in hot skillet. Brown both sides, but do not fully cook. You will know when to turn steaks because they will come free of the pan without sticking.
- Remove browned steaks from the pan and cut into 1" pieces. Return to the pan and add teriyaki sauce. Stir continuously. As the teriyaki sauce heats up, it will cost the steak and get the sticky glaze that makes it so good.
- It should only take 2-3 minutes. Immediate remove steak from the pan to prevent over cooking.
- Serve over cauliflower fried rice.