Serves 2
25 min
Beef Teriyaki
Recipe GLPR57f54b9c1e09dc
Tender beef steaks seared to a perfect medium temperature and glazed with a rich, glossy teriyaki sauce made from brown sugar, mirin, sake, and soy sauce. A Japanese-inspired dish that balances sweet, savory, and umami flavors in every bite.
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Ingredients
6-ounce beef steaks (such as sirloin or ribeye)
2 tablespoons Dark brown sugar
2 tablespoons Mirin
2 tablespoons Sake
2 tablespoons Soy sauce
1 teaspoon per steak Vegetable oil (optional, only if steaks are very lean)
Directions
In a small bowl, whisk together the dark brown sugar, mirin, sake, and soy sauce until the sugar dissolves completely. Set the teriyaki sauce aside.
Pat the beef steaks dry with paper towels. If the steaks are very lean with minimal marbling, lightly rub about a teaspoon of vegetable oil onto each steak. Heat a heavy-bottomed skillet or cast-iron pan over high heat until it is very hot and just beginning to smoke.
Carefully place the steaks in the hot pan and sear the first side without moving them for 3-4 minutes, until a golden brown crust forms.
Flip the steaks and sear the second side for another 3-4 minutes. For medium-rare steaks reaching an internal temperature of 145°F (63°C), use a meat thermometer to check doneness. For medium steaks at 160°F (71°C), sear for 1-2 minutes longer per side.
If excess oil has accumulated in the pan, carefully drain it away. Pour the prepared teriyaki sauce into the pan around the steaks and bring it to a gentle boil.
Flip the steaks frequently in the simmering sauce for 2-3 minutes, allowing the sauce to reduce and thicken into a glossy, syrupy glaze that clings to the meat.
Transfer the glazed steaks to a cutting board and let them rest for 3-5 minutes to allow the juices to redistribute.
Using a sharp knife, slice the rested beef steaks against the grain into bite-sized pieces. Arrange on serving plates and drizzle with any remaining teriyaki glaze from the pan. Serve immediately.
