Skip the bottled marinade and make this restaurant favorite at home for a surprisingly fast and easy dinner.
Teriyaki Steak at Home
I love this photo.
It makes me want to eat this teriyaki steak all over again.
Elise Bauer
That was my mother and father after biting into this teriyaki steak.
If pan frying, I recommend using a large cast iron frying pan or griddle pan.
If marinating for more than an hour, keep chilled until an hour before you plan to cook.
Elise Bauer
When ready to cook, remove steak from marinade, reserving the marinade.
Place steak on a plate and set aside.
Place marinade in a saucepan and bring to a boil.
If grilling the steak, prepare your grill for high, direct heat and oil the grill grates.
If pan frying, heat a large cast iron pan on high heat.
Pat dry the steak.
Rub a little olive oil all over it.
Place the steak on the hot grill or pan.
Baste the steak with teriyaki sauce.
(This will make it easier to make cuts across the grain.)
Then make thin slices (1/4-inch) across the grain and on a slight diagonal.
Slicing this way will break up the muscle fibers, making this naturally tough cut of meat quite tender.
Elise Bauer
There’s lots of goodness in the steak “jus” that you don’t want to waste.
Arrange on a serving plate and pour the remaining teriyaki sauce over it.
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Elise Bauer
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Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
