Modern culinary culture
Teriyaki, which translates to “shiny grilled” in Japanese, describes both the sauce and the cooking technique. This food source is a beef steak, grilled and then glazed with teriyaki sauce to make Teriyaki Steak.
Although the most popular protein to cook using Teriyaki is chicken, various meats and even seafood can be prepared using the same technique. Steak Teriyaki, as the name implies, is made with beef steak instead of chicken and serves well as a substantial entrée over hot rice. However, preparing beef teriyaki differs differently from that of chicken, therefore here are all of my suggestions to make sure your Teriyaki steak is juicy and delectable.
The unique glossy sheen of the Japanese teriyaki sauce is its basic savory-sweet blend of sugar, sake, and soy sauce. After 10 minutes of resting, the steak’s internal temperature returns to normal and the muscle fibers have time to relax and absorb some of the fluids they have lost. This stops the fluids from the beef teriyaki from spilling out as you cut into it.
- Beef steaks
- Sauce
- Honey
- Garlic
- Ginger
- Black pepper
- Vegetable oil
- Scallions
- Lime
- Salt
How to make teriyaki steak
Remove any connective tissue or silverskin from the steak’s surface. Whisk together the sake, ginger, garlic, salt, and vegetable oil to make the marinade. After the steaks have been trimmed, pour the mixture over them and uniformly coat them. Give this at least an hour to marinate in the refrigerator.
You can make the sauce in the interim while the beef marinates. I usually make a large batch of teriyaki sauce and keep it in the refrigerator in a bottle since it keeps for months. Put the sugar, sake, and soy sauce in a pot and bring to a boil until the mixture resembles pure maple syrup. Once it reaches a boil, it will take approximately three to four minutes. The sugar in the sauce will thicken as it reduces and make it want to boil over, so watch it carefully and turn down the heat a few times to prevent catastrophe. You won’t ever want to use store-bought teriyaki sauce available in stores today again after trying our homemade version.
My preferred method for grilling steaks is using a cast-iron grill pan, but you can also use an outside grill, a cast-iron skillet, or even a conventional frying pan. It’s important to make it nice and hot, no matter what you end up using. After adding the steaks to the pan, let them cook for about 4 minutes, or until they have excellent grill marks on one side. When cooking in a skillet, you should aim for a well browned crust to form on one side.
After turning the steak over, cook the other side until the second side has attractive grill marks. At this stage, your steak should be rare to medium-rare, depending on how thick it is.
Conclusion
Don’t you just adore it when you prepare food you know is delicious and serve it to someone who is doubtful about everything (because that’s just how they are, doubters of everything), and their eyes brighten and they smile broadly the moment they take a bite? Although flank steak is by nature tough, this homemade teriyaki marinade of mirin, sake, and soy sauce, combined with a quick sear on high heat and slicing it thinly against the grain, results in a moist, soft presentation today.
