Ingredients (Serves 4)
For the Steak:
4 (6 oz) sirloin steaks or ribeye steaks
2 tablespoons vegetable oil
For the Teriyaki Marinade and Sauce:
1/2 cup soy sauce
1/4 cup mirin (or rice wine)
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
For Garnish:
Sesame seeds
Chopped green onions
Instructions
Prepare the Teriyaki Marinade:
In a medium saucepan, combine soy sauce, mirin, brown sugar, honey, ginger, garlic, and sesame oil. Heat over medium heat until the sugar dissolves, stirring occasionally.
In a small bowl, mix cornstarch with water to form a slurry. Add it to the sauce and simmer until it thickens, about 2–3 minutes. Remove from heat and let cool.
Marinate the Steak:
Place the steaks in a large zip-top bag or shallow dish. Pour half of the cooled teriyaki sauce over the steaks, reserving the rest for serving.
Seal the bag or cover the dish, and refrigerate for at least 1 hour (or up to 8 hours for more flavor).
Cook the Steak:
Remove the steaks from the marinade and pat them dry with a paper towel. Discard the used marinade.
Heat a grill or skillet over medium-high heat and add the vegetable oil.
Cook the steaks for 3–4 minutes per side for medium-rare, or adjust the time to your preferred doneness.
Rest the Steak:
Transfer the cooked steaks to a cutting board and let them rest for 5 minutes to retain their juices.
Serve:
Slice the steak against the grain and drizzle with the reserved teriyaki sauce.
Garnish with sesame seeds and chopped green onions.
Serving Suggestions
Pair this Teriyaki Steak with steamed rice, stir-fried vegetables, or a crisp side salad for a complete meal.
Tips for the Best Teriyaki Steak
Use a meat thermometer to check the internal temperature for perfect doneness (130°F for medium-rare, 145°F for medium).
Letting the steak rest after cooking ensures it stays juicy and tender.
