Teriyaki Steak Recipe

Prepare teriyaki sauce

Whisk together soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic in a small bowl until sugar dissolves. Reserve about 2 tablespoons of this mixture to brush on the cooked steak at the end (set aside).

Make slurry

In a separate small bowl, stir the cornstarch into 1 tablespoon cold water until smooth. Set aside.

Prep steak

Pat the steak dry with paper towels. Lightly season both sides with kosher salt and freshly ground black pepper. Let the steak sit at room temperature for 15 minutes while you finish the sauce preparations.

Sear

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Place the steak in the pan and sear without moving for 3-4 minutes until a brown crust forms. Flip and sear the other side 3-4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C) — adjust time for desired doneness. Reduce heat to medium.

Finish with sauce

Pour the prepared teriyaki sauce into the pan around the steak (not directly on top) and bring to a gentle simmer. Stir the cornstarch slurry briefly and add it to the simmering sauce while stirring. The sauce will thicken within 30–60 seconds. Spoon sauce over the steak to glaze, cook for 30–60 seconds more to meld flavors and bring steak to desired doneness. If the reserved 2 tablespoons of sauce were set aside, brush lightly over the steak just after removing it from the pan for a glossy finish.

Rest and slice

Transfer the steak to a cutting board and let rest for 5–7 minutes to allow juices to redistribute. Slice against the grain into thin slices (about 1/4-inch thick). Spoon extra pan sauce over the sliced steak.

Arrange sliced teriyaki steak over steamed rice or alongside vegetables. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with extra sauce on the side if desired.