Easy Steak Teriyaki

With a few simple ingredients you can make a delicious steak teriyaki dinner topped with homemade teriyaki sauce that the whole family is sure to enjoy.

Course Dinner, Hibachi, Main Course

Cuisine Asian Inspired, Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 555kcal

Author Diana Reis

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

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.
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.

What cut of beef should I use for teriyaki steak?

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 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.

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

Nutrition