Easy Teriyaki Steak
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Teriyaki Steak is one of the easiest Asian-inspired recipes you’ll ever make. Whip up a quick marinade with just 4 ingredients for loads of sweet, salty, and tangy flavor — it also doubles as a sauce! Each bite of pan-seared beef is juicier than the last and tastes incredible with fluffy rice and your choice of veggies.
Teriyaki Steak
I’m all about take-out favorites like mushroom chicken and pork fried rice, but there’s something so indulgent about Asian steak recipes.
My recipes for Mongolian beef and ginger beef stir fry are the ones I reach for most, but I haven’t tried a Japanese dish at home yet. And I figured teriyaki is the easiest place to start!
The sauce comes together with just a handful of ingredients, and you can use it as a marinade or thicken it up for a drizzling sauce in a snap.
Once marinated, you can pan-sear the steak in 10 minutes or less for a quick and tasty weeknight meal.
Ingredient Notes and Substitutions
- Boneless Ribeye Steaks – These come out super tender and juicy and are easy to find.
Swap in sirloin or New York strip steaks if you’d like — both cook quickly and absorb the marinade really well.
You could also use bone-in steaks if that’s what you have, but you’d need to adjust the cooking time based on thickness and how done you like your steak.
Slice from the bone as you eat, rather than thinly slicing ahead of time. - Light Brown Sugar – Adds sweetness to the sauce. Regular granulated sugar is the best substitute. I wouldn’t recommend honey or maple syrup for this sauce.
- Soy Sauce – I like to use a low-sodium version just so it’s not too salty. Use tamari or coconut aminos for a gluten-free version of this recipe.
- Garlic & Ginger – Both add a little heat and loads of savory flavor! Freshly minced garlic and grated ginger are the best options, but you can still make the sauce with what you have on hand.
For the garlic, substitute jarred minced garlic or granulated powder. For the fresh ginger, try ginger paste or ground ginger.
And if you’d like a little extra heat, toss in a few dried red pepper flakes! - Cornstarch – Mix this with cold water to make a slurry, then whisk it into the reserved sauce to thicken.
- Oil – Vegetable oil is often used in Asian dishes thanks to its neutral flavor. However, canola, avocado, olive, and even peanut oils are great options too.
- Sesame Seeds & Green Onion – These are the perfect garnish for steak teriyaki! Buy your sesame seeds toasted or do it yourself in a dry skillet.
Slice the green onions at an angle and use just the green part.
Tips and Tricks to Make Perfect Steak Teriyaki
- Marinate the meat for at least 30 minutes.
A full hour really is the minimum for a nice flavor, but you can leave it for up to 4 hours total.
You could also stab the beef with a fork in a few places — this helps tenderize it and makes it easier for the marinade to penetrate the surface. However, this step is optional!
- Use the right cookware.
To properly sear teriyaki beef steak, you’ll want to use a skillet that can get very hot and heats easily.
Stainless steel or cast iron are your best options — nonstick pans (like those coated with Teflon) are not designed for high temperatures and don’t do as well at searing foods.
- Cook in batches if needed.
If your skillet is crowded, meaning there’s no space between the steaks, then the meat will steam instead of sear.
Cook just 1 or 2 steaks at a time as needed, then transfer to a plate and tent with foil while you work on the next batch.
- Slice steaks thinly against the grain before serving.
This will make the meat even more tender as slicing against the grain shortens the fibers and makes each bite easier to chew.
What does cutting “against the grain” mean? Notice the lines that run through the meat in the same direction, then cut across the top of those instead of alongside them.
But before you slice, make sure to let the meat rest or the juices will leak out onto your cutting board!
Prep Ahead
- Marinate steak in teriyaki sauce
Kitchen Tools You Will Need
- Small Saucepan for making the sauce.
- Baking Dish – This is only used for marinating the teriyaki steak, so use anything large enough for the meat to fit in a single layer! A large, Ziploc bag works too.
- Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
- Microplane/Zester – Perfect for finely grated ginger, garlic, or citrus peel! If you don’t have one, use the smallest holes on a Cheese Grater.
Serving Suggestions
Pair steak teriyaki with steamed rice (plain or sesame) and vegetables for a filling meal, or serve it with this carrot and cucumber salad for a lighter option.
You’ve got quite the choice of veggies too: broccoli, snap peas, cabbage (especially bok choy), carrots, green beans, and even bell peppers.
Storing and Reheating Teriyaki Beef Steak
Allow the meat to cool completely before transferring to an airtight container. Store leftovers in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.
Reheat teriyaki steak in a skillet over low heat for best results. You could also warm it in the microwave at half power — heat in short intervals so it doesn’t overcook. If frozen, thaw in the refrigerator before reheating.
Teriyaki Steak Recipe FAQ
Sure. Marinate as directed, then use reference this guide to perfectly grilled steaks for my best tips!
Yes. While homemade teriyaki will create the most flavorful and tender steak, bottled sauce drastically reduces the amount of time needed for this teriyaki steak recipe!
And for an even quicker meal, simply season the beef with salt and pepper instead of marinating first. Pan-sear as directed, then drizzle with sauce and serve.
Absolutely! In fact, my homemade teriyaki sauce tastes incredible with pork, salmon, and tofu too. Simply adjust the cooking time based on the type of protein used.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Teriyaki Steak
Ingredients
- 1 cup packed light brown sugar
- 1 cup low sodium soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2-3 pounds boneless ribeye steaks, 4-6 steaks
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1 tablespoon vegetable oil
- Sesame seeds, toasted (optional for garnish)
- Green onions, chopped (optional for garnish)
Instructions
- Make the teriyaki marinade by combining the brown sugar, soy sauce, minced garlic, and minced ginger in a small saucepan. Heat over medium heat just until sugar is dissolved, about 2-3 minutes. Do not allow this marinade to get hot since it will be poured over the steaks. Remove 1 cup of marinade and set aside.
- Add cornstarch and water to the remaining teriyaki sauce and whisk well to incorporate. Cook over medium-high heat until thickened and bubbly, stirring frequently. Remove from heat and set aside. This makes about ¾ cup of sauce for drizzling.
- Place the steaks in a large baking dish. Pour the reserved 1 cup of marinade over the steaks. Poke a few holes in the steaks with a fork to tenderize the meat and allow the marinade to seep through (optional). Cover with plastic wrap and set in the refrigerator for 1 hour or up to 4 hours.
- Remove the steaks from the refrigerator. Drain and discard the marinade.
- Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon vegetable oil and turn pan to coat. Add the steaks to the pan and cook for 3-5 minutes per side, or until your desired level of doneness. You may have to work in batches to avoid overcrowding. Simply transfer cooked steaks to a plate and cover with tented foil to keep warm.
- Let the steaks rest for 5 minutes before slicing steaks across the grain into thin strips. Serve garnished with sesame seeds and green onions and drizzle with teriyaki sauce.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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