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Steak with Teriyaki Glaze

  • Author: Seonkyoung Longest


  • 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


  1. Season steak both side with black pepper.
  2. 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.
  3. 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.
  4. Turn off heat and remove steak from skillet; let it rest for 5 to 10 minutes for juicy steak.
  5. 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.
  6. Slice steak if you would like to serve that way or you can serve as it is.
  7. Pour teriyaki glaze over steak, serve immediately with side salad and wasabi.