BEEF TERIYAKI STEAK
Servings 1
Ingredients
- 200 g ribeye steak (feel free to use other cuts, cooking done may varies depending on the thickness and desired done-ness)
- 1 tbs. olive oil
- 1 tsp sesame oil
- 2 cloves garlic whole, lightly crushed
- 50 ml soy sauce
- 50 ml sake
- 50 ml mirin
- 1 to 2.5 tbs. brown sugar
- scallions / green onions for garnish
- sesame seeds for garnish
- 1 bowl hot cooked rice (Optional - you can serve with other staples, noodles etc.)
Instructions
- Heat a sauce pan and pour in the soy sauce, sake and mirin. When it starts to slow boil, add in brown sugar and garlic. While simmering, stir until brown sugar dissolves. Set aside to cool, and then marinate it in a zip bloc bag with the steak. Set in the fridge overnight. (If you are not marinating overnight, you can set the teriyaki sauce aside first)
- After a night of marinating, sit steak half an hour to room temperate before cooking. Separate the steak from the sauce and make sure you pat the steak dry from the marinate (to prevent excess sauce from getting charred while searing the steak before the sauce go in), reserve the sauce for later use.
- Prepare a nonstick pan with the oil. Make sure the pan is hot enough (high heat). Sear the steak on both sides to desired done-ness (refer to The 'Perfect' Steak recipe). Pour in the reserved marinated thereafter and coat it evenly on both side until the sauce thickens and turn to a shiny glaze.
- Serve over rice and garnish with scallions and sesame seeds! And it’s DONE!!!
Notes
For the teriyaki sauce, the ratio I'm using is 1-1-1 portioned to 1 to 1.5 of brown sugar (adjust to taste).
If you are short on time, seared both side of the steak. Pour in teriyaki sauce to boil, then flip repeatedly until sauce coat evenly on the steak and turn shiny glaze. Wouldn't be as intense as marinating overnight, but good enough for a bowl of beef teriyaki goodness down in your stomach