Teriyaki Steak

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

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

Cook Time 10

Marinate time 1

Total Time 1 15

Servings servings

Calories 382kcal

Author Marc Matsumoto

Equipment

Ingredients

For steak

680 grams hanger steak (or your preferred steak meat)
14 grams ginger (grated)
8 grams garlic (grated)
2 tablespoons sake
¼ teaspoon salt
1 tablespoon vegetable oil

For teriyaki sauce

¼ cup soy sauce
¼ cup sake
¼ cup evaporated cane sugar

Garnish

Black sesame seeds
1 scallion (chopped)

Grams + US Cups - US Standard

Instructions

Determine whether your 680 grams hanger steak has been trimmed at the butcher or not and trim it as needed (see "how to prepare hanger steak?" in the FAQ)
680 grams hanger steak
Mix the 14 grams ginger, 8 grams garlic, 2 tablespoons sake, ¼ teaspoon salt, and 1 tablespoon vegetable oil together in a small bowl, and then rub the marinade all over the steak. Let this marinate for at least an hour.
14 grams ginger, 8 grams garlic, 2 tablespoons sake, ¼ teaspoon salt, 1 tablespoon vegetable oil
To prepare the teriyaki sauce, add the ¼ cup soy sauce, ¼ cup sake, and ¼ cup evaporated cane 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)
¼ cup soy sauce, ¼ cup sake, ¼ cup evaporated cane sugar
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.
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.
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.
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.
After they've rested, slice the steaks against the grain and serve drizzled with teriyaki sauce and garnished with Black sesame seeds and 1 scallion.
Black sesame seeds, 1 scallion

Video

Nutrition