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.
My family loves to go out for Teppanyaki. The sizzling flat top, fun Hibachi Chefs, and pipping hot, savory dishes make my mouth water just thinking about them.
As fun as it is, it can be hard on the budget and bad for the waistline. I managed to make our favorite 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 an easy weeknight meal for you too.
Try easy yet indulgent mains like Texas Fajitas and Peanut Butter Burgers with Bacon.
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Make Teriyaki Steak because…
The homemade teriyaki sauce is so easy to make with just the right amount of salty and sweet. You won't want store-bought teriyaki sauce after making this one.
I can help you up your steak frying game with step-by-step instructions for the perfectly cooked piece of beef.
Ingredients
- Steak- New York steak is a great piece of meat for teriyaki. Its not too fatty or too lean, and is fir, but tender.
- Soy Sauce- This is the base for homemade teriyaki sauce for that signature umami flavor.
- Brown Sugar- Any sugar will work, but the earthy taste of molasses present in brown sugar gives the sauce a deeper flavor.
- Fresh Ginger- This adds nice spice and sweetness.
- Garlic- Grated garlic adds more spice and compliments the ginger.
- Sesame Oil- This is a rich tasting oil and a little goes a long way.
- Canola Oil- You need an oil with a neutral flavor and a high smoke point to help make a beautiful brown crust on your fried steak.
How to Make Steak Teriyaki
Step 1
- Take the steaks out of the refrigerator 20-30 minutes before cooking. Pat dry with paper towels and season with salt and pepper.
Step 2
- Grate fresh garlic and ginger to make a fine paste that will easily mix into the teriyaki sauce.
Step 3
- Make the teriyaki sauce by combining soy sauce, brown sugar, sesame oil, finely grated garlic, finely grated ginger, and cornstarch in a small bowl. Set aside until the meat is finished cooking.
Step 4
- Heat a large skillet on medium heat. Drizzle 2 Tablespoons of canola oil into the pan and then add the steaks. Let them brown on both first sides. 5-6 minutes for large steaks over 1 inch thick and 3-4 for thinner cuts around ½ inch thick.
Step 5
- Once meat has rested for 10-15 minutes, slice steak into bites by cutting in half lengthwise and then cutting against the grain to make 1 inch pieces.
Step 6
- Next, carefully remove excess grease from the skillet. Add the cold teriyaki sauce to the pan and bring it to a low simmer for 1 minute.
- Once the sauce begins to thicken, return steak pieces to the pan and toss with teriyaki sauce until the sauce fully thickens.
Hint: Don’t play with the meat once you put it in the pan. Let it sear completely. If the meat hasn’t seared properly it will stick to the pan. Be Patient!
How to Serve
Serve the teriyaki steak with a side of white or fried rice, a simple vegetable, and garnish with chopped green onions or sesame seeds.
Diana's Tips for Success
- Add the cornstarch to cold teriyaki sauce. Cornstarch will not dissolve in hot liquids, and will not thicken the homemade teriyaki sauce.
Top Tip
Take the meat out of the refrigerator and give it 15-30 minutes to get closer to room temperature. If meat is too cold before placing it in the pan, it may burn on the outside while waiting for the inside to reach the correct temperature.
- Make sure the skillet is thoroughly heated waiting for it to reach temperature on medium heat so you don’t scorch the meat. A well heated stainless steel or cast iron pan will be naturally non-stick if heated properly.
- The meat for this recipe is heated twice. First to brown the meat and secondly to coat in teriyaki sauce. When browning you want to reach an internal temperature of 125-130°F which is just shy of medium rare.
- Slice the beef against the grain to shorten the muscle fibers of the meat and make the meat more tender to chew.
FAQs
New York steaks and Rib Eye are a great cuts for a thick steak teriyaki and frequently found on the menus of Teppanyaki and Hibachi restaurants. Flank steak, skirt steak, and flat iron steaks are great choices as well and can be a bit more budget friendly.
How to Store and Reheat
Teriyaki steak is a great meal prep recipe and can be stored in an airtight container in the refrigerator along with it's side dishes for up to 5 days.
To reheat, place in a microwave safe container and heat for 30 seconds at a time, stirring between sessions, until it is reheated to 135°F.
To reheat on the stove, place a pan on the stove and preheat on low. Add the beef the hot pan along with 2 tablespoons of water or soy sauce. Let warm through, gently stirring until the meat reaches 135°F.
Related Recipes
- Teriyaki Glazed Salmon
- Chimichurri Marinated Flank Steak
- Cast Iron Chicken Breast with Pan Sauce
- Grilled Baby Bok Choy
- Grilled Peanut Butter Chicken Thighs
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📖 Recipe
Easy Steak Teriyaki
Ingredients
- 2 Pounds New York Steaks thick cut
- ½ Cup Soy Sauce
- ¼ Cup Brown Sugar
- 2 Cloves Garlic grated
- 1 Teaspoon Ginger grated
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Corn Starch
- Salt and Pepper
- Green Onions sliced optional
- Sesame Seeds garnish optional
Instructions
- Take the steaks out of the refrigerator 20-30 minutes before cooking. Pat dry with paper towels and season with salt and pepper.
- Make the teriyaki sauce by combining soy sauce, brown sugar, sesame oil, finely grated garlic, finely grated ginger, and cornstarch in a small bowl. Set aside until the meat is finished cooking.
- Heat a large skillet on medium heat. Drizzle 2 Tablespoons of canola oil into the pan and then add the steaks. Let them brown on the first side. 5-6 minutes for large steaks over 1 inch thick and 3-4 for thinner cuts around ½ inch thick.
- Turn the steaks and cook on the second side for approximately the same amount of time or until they are golden brown. Use a thermometer to check the internal temperature looking for 125-130° F. Remove the meat from the pan and place on a cutting board to rest for 10 minutes.
- Once meat is rested, slice steak into bites by cutting in half lengthwise and then cutting against the grain to make 1 inch pieces.
- Next, carefully remove excess grease from the skillet. Return to the stove and place on medium-low heat. Add the cold teriyaki sauce to the pan and bring it to a low simmer for 1 minute.
- Once the sauce begins to thicken, return steak pieces to the pan and toss with teriyaki sauce until the sauce fully thickens around the meat leaving a sticky coating on every surface of the steak.
Notes
- Add the cornstarch to cold teriyaki sauce. Cornstarch will not dissolve in hot liquids, and will not thicken the homemade teriyaki sauce.
- Take the meat out of the refrigerator and give it 15-30 minutes to get closer to room temperature. If meat is too cold before placing it in the pan, it may burn on the outside while waiting for the inside to reach the correct temperature.
- Make sure the skillet is thoroughly heated waiting for it to reach temperature on medium heat so you don’t scorch the meat. A well heated stainless steel or cast iron pan will be naturally non-stick if heated properly.
- Don’t play with the meat once you put it in the pan. Let it sear completely. If the meat hasn’t seared properly it will stick to the pan. Be Patient!
- The meat for this recipe is heated twice. First to brown the meat and secondly to coat in teriyaki sauce. When browning you want to reach an internal temperature of 125-130°F which is just shy of medium rare.
- Slice the beef against the grain to shorten the muscle fibers of the meat and make the meat more tender to chew.
Nutrition
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Courtney | Love & Good Stuff says
Quick, easy and delicious! Our whole family loved this!
Jamie says
This looks so delicious! I need to make this for dinner tonight!
Jana says
Followed the recipe exactly and it really came out perfect. Gorgeous flavours, thank you!
Sandhya Hariharan says
I love Teriyaki Sauce. They make everything so tasty!!!
Sara Welch says
What a heartwarming and savory meal!!! That sauce looks amazing! Adding to the dinner line up for the week!
Suzy says
I couldn't believe how quickly this came together! Just perfect