Sliced Teriyaki Steak Recipe

Trim and season

Pat the steak dry with paper towels. Trim excess fat if needed. Lightly season both sides with the kosher salt and half of the black pepper (reserve remaining pepper). Let sit at room temperature for 15 minutes while preparing the marinade.

Prepare teriyaki marinade

In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, honey, grated ginger, minced garlic, and sesame oil until the sugar dissolves and the mixture is homogeneous.

Marinate

Place the steak in a shallow dish or resealable plastic bag and pour in about 3/4 cup of the prepared marinade, reserving roughly 1/4 cup for finishing the sauce. Ensure the steak is coated, press out excess air (if using a bag), and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2 hours. Remove steak from fridge 20 minutes before cooking to come closer to room temperature.

Make teriyaki glaze

Pour the reserved 1/4 cup marinade into a small saucepan and bring to a gentle simmer over medium heat. In a small bowl, stir the cornstarch into 1 tablespoon of water to make a slurry, then whisk the slurry into the simmering marinade. Reduce heat to low and cook, stirring, until the sauce thickens to a glossy glaze (about 1–2 minutes). Remove from heat and set aside.

Sear and cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add the neutral oil and swirl to coat. Remove steak from marinade (discard used marinade) and pat lightly dry with paper towel to ensure a good sear. Sear the steak 2–3 minutes per side for medium-rare depending on thickness (internal temperature 125–130°F / 52–54°C), or longer to desired doneness. While cooking the second side, sprinkle remaining black pepper on top.

Rest and glaze

Transfer the cooked steak to a cutting board and let it rest for 8–10 minutes. While resting, rewarm the reserved glaze over low heat if it has thickened further. After resting, brush the steak lightly with the warm teriyaki glaze, reserving a tablespoon for serving.

Slice

Using a sharp knife, slice the steak thinly across the grain into 1/8–1/4-inch slices. Arrange slices on a serving platter and brush any remaining glaze over the slices.

Scatter the thinly sliced green onions and toasted sesame seeds over the plated sliced teriyaki steak. Serve immediately with lemon or lime wedge on the side to squeeze if desired. Offer extra warm teriyaki glaze on the side for drizzling.