Steak with Teriyaki Glaze

  • Author: Seonkyoung Longest


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