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Steak Teriyaki

By America's Test Kitchen

Published on April 22, 2013

Time

30 minutes

Yield

Serves 4

Steak Teriyaki

Ingredients

½ cup soy sauce ½ cup sugar 3 garlic cloves 1 tablespoon grated fresh ginger ⅛ teaspoon red pepper flakes 2 tablespoons cider vinegar 2 teaspoons cornstarch 3 strip steaks (8-10 ounces each), about 1 inch thick2 teaspoons vegetable oil 2 scallions, sliced thin

Before You Begin

Sprinkle with toasted sesame seeds and serve with rice, if desired.

Instructions

  1. Whisk soy sauce, sugar, garlic, ginger, pepper flakes, vinegar, and cornstarch in bowl.
  2. Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.
  3. Wipe out skillet and add soy sauce mixture. Simmer over medium heat until sauce is thickened, about 2 minutes. Slice steak thinly against grain and transfer to platter. Pour sauce over steak and sprinkle with scallions. Serve.
Steak Teriyaki

Steak Teriyaki

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By America's Test Kitchen
4.5(23)
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Time

30 minutes

Yield

Serves 4

Ingredients

½ cup soy sauce
½ cup sugar
3 garlic cloves
1 tablespoon grated fresh ginger
⅛ teaspoon red pepper flakes
2 tablespoons cider vinegar
2 teaspoons cornstarch
3 strip steaks (8-10 ounces each), about 1 inch thick
2 teaspoons vegetable oil
2 scallions, sliced thin

Ingredients

½ cup soy sauce
½ cup sugar
3 garlic cloves
1 tablespoon grated fresh ginger
⅛ teaspoon red pepper flakes
2 tablespoons cider vinegar
2 teaspoons cornstarch
3 strip steaks (8-10 ounces each), about 1 inch thick
2 teaspoons vegetable oil
2 scallions, sliced thin

Ingredients

½ cup soy sauce
½ cup sugar
3 garlic cloves
1 tablespoon grated fresh ginger
⅛ teaspoon red pepper flakes
2 tablespoons cider vinegar
2 teaspoons cornstarch
3 strip steaks (8-10 ounces each), about 1 inch thick
2 teaspoons vegetable oil
2 scallions, sliced thin

Why This Recipe Works

We wanted a fast and flavorful steak teriyaki recipe with tender meat and a well-balanced, sweet-salty sauce. Strip steaks lent our recipe intense flavor and meaty texture. The salty, sweet, and acidic flavors of soy sauce, sugar, and cider vinegar gave our recipe’s sauce a kick, while a little cornstarch produced a smooth, velvety texture. Grating the ginger disperses its flavor through the sauce better than mincing it. Using a Microplane grater allowed us to grate the ginger quickly and without much mess.

Before You Begin

Sprinkle with toasted sesame seeds and serve with rice, if desired.

Instructions

  1. Whisk soy sauce, sugar, garlic, ginger, pepper flakes, vinegar, and cornstarch in bowl.
  2. Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.
  3. Wipe out skillet and add soy sauce mixture. Simmer over medium heat until sauce is thickened, about 2 minutes. Slice steak thinly against grain and transfer to platter. Pour sauce over steak and sprinkle with scallions. Serve.

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Appears In

Magazine

February / March 2008

Key Equipment

Equipment

12-Inch Nonstick Skillets

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