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Grilled hanger steak marinated with ginger and garlic and glazed with a simple 3 ingredient teriyaki sauce.

Teriyaki Steak

Teriyaki Steak (a.k.a. Beef Teriyaki) is a delicious, satisfying entree that's easy to scale. In my version, I marinate my steak in ginger and garlic before grilling it and then glazing it with teriyaki sauce.
Course Entree
Cuisine Japanese
Keyword barbecue, grill, hamburg-steak
Level Beginner
Main Ingredient Beef
Prep Time 5 minutes
Cook Time 10 minutes
Marinate time 1 hour
Total Time 1 hour 15 minutes
Servings 5 people
Calories 382 kcal


For steak

  • 680 grams hanger steak (or your preferred steak meat)
  • 14 grams ginger (grated)
  • 8 grams garlic (grated)
  • 2 tablespoons sake
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil

For teriyaki sauce

  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup sugar


  • Black sesame seeds
  • 1 scallion (chopped)


  1. Determine whether your steak has been trimmed at the butcher or not and trim it as needed (see "how to prepare hanger steak?" in the FAQ)
  2. Mix the ginger, garlic, sake, salt, and vegetable oil together, and then rub the marinade all over the steak. Let this marinate for at least an hour.
    Marinating hanger steaks with ginger and garlic for beef teriyaki.
  3. To prepare the teriyaki sauce, add the soy sauce, sake, and sugar to a saucepan and bring it to a boil. Adjust the heat down to prevent it from boiling over, and cook the sauce until it starts to thicken (3-4 minutes)
    Teriyaki sauce boiling in a pot.
  4. To cook the steaks, heat a grill pan over medium-high heat until it is hot. Place the steaks in the pan and cook one side undisturbed until you have nice grill marks on it. If you're using a frying pan, you want to let it go until it's nice and browned on one side.
    Hanger steaks on grill pan.
  5. Flip the hanger steaks over and grill the second side until you have nice grill marks. Use an instant-read thermometer to check for your desired doneness.
    Hanger steaks with grill marks on grill pan.
  6. If you're going to continue cooking the steaks, I recommend flipping them over and turning them 45 degrees. Then you can continue grilling them until they reach your desired internal temperature.
    Overhead shot of hanger steaks on grill pan with grill marks.
  7. When the beef teriyaki is cooked to your liking, remove them from the grill and let them rest for 10 minutes. This allows the meat juices to redistribute, keeping your steaks nice and juicy.
  8. After they've rested, slice the steaks against the grain and serve drizzled with teriyaki sauce and garnished with sesame seeds and scallions.
    Closeup of grilled hanger steaks with shiny teriyaki sauce.
Nutrition Facts
Teriyaki Steak
Amount Per Serving
Calories 382 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g55%
Cholesterol 83mg28%
Sodium 836mg35%
Potassium 418mg12%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 10g11%
Protein 29g58%
Vitamin A 44IU1%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.