Ingredients
Units
Scale
- 1 lb. Ribeye steak, 1” thick (You can use sir-loin, NewYork strip, filet mignon, flat iron, skirt steak and etc.)
- 1 tsp. Black pepper
- 1 Tbs. Cooking oil (high smoke point such as canola, sunflower seeds, vegetables, peanut and etc)
- 2 Cloves garlic, crushed
- 1 Tbs. Butter
- Wasabi to taste
For Teriyaki Glaze
Instructions
- Season steak both side with black pepper.
- Heat a large thick bottom skillet over high heat; add oil and place steak. Cook steak total 7 to 8 minutes for medium-rare, 8 to 9 minutes for medium if you are using 1”thick steak. Keep flipping steak for even crust and doneness.
- When steak has nice crust out side and about 1 minute left to finish cooking, add garlic and butter. Move steak around to coat with butter evenly.
- Turn off heat and remove steak from skillet; let it rest for 5 to 10 minutes for juicy steak.
- Mean while, mix all ingredients for teriyaki glaze and pour into same skillet we cooked steak. Turn on heat to medium and simmer for 3 to 4 minutes or until sauce is thickened and reduce about half amount.
- Slice steak if you would like to serve that way or you can serve as it is.
- Pour teriyaki glaze over steak, serve immediately with side salad and wasabi.
