New York Steak & Chicken Teriyaki Combo Recipe
Tender morsels of chicken in teriyaki sauce accompanied by a 6 ounce New York steak.
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Ingredients
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Steak
Chicken Teriyaki
Method
Steak
Bring steak to room temperature
Remove the 6 oz New York strip steak from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels.
Season steak
Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Press seasonings gently so they adhere.
Sear and baste
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear without moving for 2–3 minutes until a brown crust forms. Flip and add 1 tablespoon butter, the smashed garlic clove, and the thyme sprig (if using). Tilt the pan and spoon the melted butter and juices over the steak, basting continuously for another 2–3 minutes. Cook to desired doneness (about 125–130°F for medium-rare, 3–4 minutes total per side depending on thickness).
Chicken Teriyaki
Prepare chicken
Trim excess fat from 12 oz boneless skinless chicken thighs and cut into 1-inch pieces. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Make teriyaki sauce
In a small bowl combine 3 tbsp low-sodium soy sauce, 2 tbsp mirin, 1 tsp rice vinegar, 1 tbsp brown sugar, 1 tsp grated ginger, and 1 tsp minced garlic. Stir until the sugar dissolves.
Cook chicken
Heat a large nonstick or stainless skillet over medium-high heat. Add 1 teaspoon neutral oil and swirl to coat. Add the seasoned chicken pieces in a single layer (cook in two batches if necessary to avoid crowding). Sear without moving for 2 minutes, then stir and continue cooking until the chicken is cooked through and lightly browned, about 3–4 more minutes total per batch.
Thicken sauce and glaze
Lower heat to medium. Pour the prepared teriyaki sauce into the skillet with the cooked chicken. In a small cup, whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then pour into the skillet. Stir constantly for 1–2 minutes as the sauce comes to a simmer and thickens into a glossy glaze that coats the chicken.
Finish and garnish
Turn off the heat and stir in 1/2 teaspoon sesame oil if using. Taste and adjust seasoning (add a splash of soy or a pinch of sugar if needed). Transfer the glazed chicken to a serving dish and garnish with thinly sliced scallion and 1/2 teaspoon sesame seeds.