Center Cut Sliced Teriyaki Steak* Recipe
Make Center Cut Sliced Teriyaki Steak* Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Marinade
Finishing & Garnish
Method
Steak & Marinade
- 1
- 2
Make the teriyaki marinade
In a bowl, combine low-sodium soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic and sesame oil. Whisk until the sugar is mostly dissolved. Reserve 2 tablespoons of the marinade in a small separate bowl (this will be used for finishing the sauce).
- 3
Marinate the steak
Place the steak in a shallow dish or a zip-top bag and pour the remaining marinade over it. Turn to coat, pressing out excess air if using a bag. Marinate in the refrigerator for at least 30 minutes and up to 2 hours (do not exceed 4 hours to avoid overly strong salt penetration). Remove steak from refrigerator 20 minutes before cooking to come closer to room temperature.
- 4
Prepare cornstarch slurry
In the small bowl with reserved marinade, stir the cornstarch into the marinade and add 1 teaspoon water to create a smooth slurry. Set aside.
Cook & Finish
- 5
- 6
Sear the steak
Remove excess marinade from the steak (let excess drip off; do not pat completely dry to retain some flavor). Place steak in the hot skillet and sear undisturbed for 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 2–4 minutes until the internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Adjust time according to thickness. Use tongs to sear the edges briefly if the steak has fat edges (about 30–45 seconds each).
- 7
Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute. Reserve pan drippings in the skillet for the sauce.
- 8
Make the finishing teriyaki sauce
Return the skillet with pan drippings to medium heat. Pour the reserved cornstarch-marina de slurry into the skillet and stir, scraping up browned bits. Simmer for 30–60 seconds until the sauce thickens and becomes glossy. If sauce becomes too thick, add up to 1 tablespoon water to reach desired consistency. Taste and adjust: if too salty, add a pinch of sugar or a teaspoon of mirin; if too sweet, add a few drops of rice vinegar or lemon/lime to balance.
- 9
Slice and glaze
Slice the rested steak thinly across the grain into 1/4-inch slices. Return slices to the skillet and toss gently in the warm teriyaki glaze to coat, about 30 seconds, or spoon the sauce over each slice on the cutting board.
- 10
Garnish and serve
Transfer glazed slices to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with optional lemon/lime wedge on the side for brightness.