This post may contain affiliate links. Please read our disclosure policy.
This Teriyaki Steak is incredibly juicy, tender, and delicious. Once it marinates and gets infused with wonderful flavor, you can quickly cook it on your stovetop or grill for an easy weeknight meal.
Love teriyaki? You will also love my Baked Teriyaki Salmon, this Teriyaki Shrimp recipe, and these Baked Teriyaki chicken breasts.
The amazing flavor and juiciness of this Teriyaki Steak is going to blow you away! There is nothing quite as impressive or delicious as a perfectly cooked steak. Between the tender marbling and mouth-watering umami flavors, this ultimate protein is going to be the star of the show. You will love the way this flavorful steak melts in your mouth! Serve it alongside this spaghetti salad dish or my simple lentil salad.
Just 7 simple ingredients enhance the cut of steak you prefer (sirloin, rib eye, or flank steak) to rival anything you can get from a steakhouse! Want something similar and not Asian Inspired? Then check out this Grilled Steak with pineapple salsa.
Recipe highlights
- This recipe is super versatile! Use any cut of steak you’d like and cook it in a pan or on a grill.
- Once the steak has marinated, you only need about 15 minutes to have it ready to serve.
- Cooking steak can be intimidating, but I’m sharing all of my top tips for perfectly cooked, flavorful steak every time!
This teriyaki steak pairs well with almost any side! Add some garlic mashed cauliflower, your favorite green veggies like my lemon garlic grilled asparagus, and homemade dinner rolls, and it’s a meal made in heaven.
Ingredients needed
This teriyaki steak recipe includes just a handful of simple ingredients that come together for an incredible marinade! A great marinade can elevate your meal, it flavors, tenderizes, and moistens meat for sheer perfection every time!
- Steak: You can use sirloin, rib eye or flank steak for this recipe.
- Toasted sesame seeds: An optional garnish to add for a beautiful presentation when serving the steak.
- Maple syrup: Adds a hint of sweetness to balance the savoriness of the soy sauce and seasonings.
- Soy sauce: For a bit of salty umami flavor. Use low-sodium soy sauce to better control the saltiness of the dish.
- Rice wine vinegar: The marinade needs a little acidity to tenderize the meat.
- Seasonings: A blend of garlic powder, onion powder, ginger powder and cayenne pepper adds bold, savory flavor with a subtle kick of heat.
See the full list of ingredients and quantities in the recipe card below!
How to make this recipe
Teriyaki steak is so quick and easy to cook, it’s sure to become your go-to steak recipe. Here are step-by-step visual instructions for how to make it:
Step 1: Make the marinade: In a jug or bowl, whisk all the marinade ingredients.
Step 2: Marinate the steak: Place the steak in a deep dish or ziplock bag and pour over the marinade. Move around to get the meat mostly covered.
Step 3: Allow the steak to marinate for at least 4 hours in the fridge (overnight is best, if time allows).
Step 4: Heat a heavy-bottom skillet or a grill over medium-high heat. Cook the steaks for 3-5 minutes on the first side, depending on the thickness and your preferred doneness. Flip and cook for 2-4 minutes more.
Step 5: Let rest and serve: Once the steak is done cooking, allow it to sit for 5 minutes. Slice it and serve over cooked rice, of desired. Sprinkle with toasted sesame seeds.
My Pro Tip
Recipe Tip
- Serving size: This recipe is enough for one to two servings, or one large steak. Feel free to double or triple the recipe if you’re feeding more people.
- Gluten free: To make this steak completely gluten free and soy free, simply use coconut aminos instead of soy sauce.
- Discard marinade: To avoid contamination, be sure to discard all marinade before cooking. Do not use it to baste the steak as it cooks. If you want to baste the steak, you’ll need to make a fresh batch.
- Let the meat rest: It’s important to allow the steak to rest about 5 minutes after cooking it but before cutting into it. This is when the juices will disperse throughout the meat. If you cut too soon, you will lose all those delicious juices!
Pin this now to find it later
Pin ItFrequently asked questions
Cooking a cold steak can result in uneven cooking, with a well-cooked outside and an undercooked center. Allow your steak to come to room temperature before cooking. It’s important to remove it from the fridge and let it sit about 30 minutes on the counter just before cooking. This will help it cook more evenly.
You’ll want to cook your teriyaki steak until golden brown and slightly charred. Start by cooking the steak 4 to 5 minutes on the first side, then flip and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130-135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Keep in mind the cook time will depend on the thickness of the steak.
To ensure the precise temperature of your steak, use an instant-read thermometer to check the internal temperature of the steak.
What to serve with steak
Here are some of my favorite side dishes to pair with teriyaki steak:
- Salad: To keep things light, serve the steak with cucumber avocado salad, cucumber tomato feta salad, or cauliflower “potato” salad.
- Vegetables: Creamy garlic mushrooms, parmesan baked asparagus or oven-roasted veggies would be delicious with teriyaki steak.
- Potatoes: Steak and potatoes are a classic pairing. Try healthy mashed potatoes, hasselback potatoes or sweet potato wedges.
Storage recommendations
- To store: Refrigerate any leftover steak in an airtight container for up to 2 days.
- To reheat: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in a skillet. It can also be reheated in the microwave, but the texture won’t be quite as good.
- Freezing: The steak will not be as good once frozen and thawed; however, you can freeze steak in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More steak recipes
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TIKTOK for all of my latest blog posts, videos, and recipes.
Easy Teriyaki Steak Steak
Ingredients
- 1 large steak cut of choice, sirloin, rib eye or flank steak
- 2 teaspoon toasted sesame seeds
Marinade:
- 3 Tablespoons maple syrup
- 1/4 cup low-sodium soy sauce
- 2 Tablespoons rice wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cayenne pepper, or to taste
Instructions
- In a jug, whisk all the marinade ingredients.
- Place the steak in a deep dish and pour over the marinade. Move around to get the meat mostly covered. Allow the steak to marinate for at least 4 hours in the fridge (overnight is best, if time allows).
- Remove the steak from the fridge 30 minutes prior to cooking.
- Heat a heavy-bottom skillet or a grill over medium-high heat. Grill the steaks for 3-5 minutes on the first side, depending on the thickness and your preferred doneness. Flip and cook for 2-4 minutes more.
- Once the steak is done cooking, allow it to sit for 5 minutes. Slice it and serve over cooked rice, of desired. Sprinkle with toasted sesame seeds.
Notes
- Serving suggestion: Depending on the size of the steak it could serve 2.
- To store: Refrigerate any leftover steak in an airtight container for up to 2 days.
- To reheat: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in a skillet. It can also be reheated in the microwave, but the texture won’t be quite as good.
- Freezing: The steak will not be as good once frozen and thawed; however, you can freeze steak in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids loved this
Superb
Yummy yummy yummy