Teriyaki Steak Recipe

Prep steak

Trim any excess fat from the sirloin and pat the steak dry with paper towels. If the steak is thick (over 1 inch), optionally slice it into 1/2- to 3/4-inch thick slices across the grain for faster marinating and serving as sliced teriyaki. Lightly season both sides with 1/2 tsp black pepper.

Make teriyaki marinade

In a bowl or large zip-top bag combine 1/2 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake (or dry sherry), 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon grated fresh ginger, 2 minced garlic cloves and 1 teaspoon toasted sesame oil. Whisk until sugar dissolves.

Marinate

Place the steak (whole or sliced) into the bowl or bag with the marinade, ensuring meat is submerged or well-coated. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If marinating longer than 2 hours, turn the meat once halfway through.

Make cornstarch slurry

About 10 minutes before cooking, mix 1 teaspoon cornstarch with 1 tablespoon water in a small cup until smooth; set aside. Reserve the used marinade by pouring it through a fine mesh strainer into a small saucepan (this removes garlic/ginger bits).

Cook steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Remove steak from the marinade, letting excess drip off (discard any marinade that has been in direct contact with raw meat if you did not strain into the saucepan). Sear the steak 2–3 minutes per side for medium-rare depending on thickness, adjusting time for preferred doneness. For sliced steak, sear in a single layer for 1–2 minutes per side until nicely browned. Transfer cooked steak to a cutting board and let rest 5 minutes before slicing (if whole).

Reduce reserved marinade to sauce

Place the reserved strained marinade in the saucepan over medium heat and bring to a gentle simmer. Cook 3–4 minutes to reduce slightly, then whisk in the cornstarch slurry. Continue simmering 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust sweetness or salt by adding a pinch of sugar or a teaspoon of water to thin if too salty. Remove from heat and stir in a small splash (about 1/2 tsp) of sesame oil if desired.

Finish and serve

If steak was cooked whole, slice across the grain into thin strips. Place steak slices on a serving platter or individual plates. Spoon the warm teriyaki sauce over the steak. Garnish with sliced green onions (2 stalks) and 1 teaspoon toasted sesame seeds. Serve immediately with steamed rice and vegetables if desired.