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This easy Teriyaki Steak is tender, juicy, and packed with sweet and savory flavor. Soak the steak in a simple homemade teriyaki marinade, then cook it in a skillet or on the grill. Serve it sliced over rice with vegetables for an easy family dinner.
Steak always feels like a special dinner, but this recipe is simple enough to make on a weeknight. My kids really enjoy the sweet-and-savory teriyaki flavor, especially when I slice the steak and serve it over rice. I usually add broccoli or another vegetable on the side, and dinner is done.
Recipe Overview
Ingredients needed
This teriyaki steak recipe uses a few simple ingredients to make a sweet, savory, and slightly spicy marinade. The recipe card below lists the full measurements.
- Steak: Sirloin, ribeye, and flank steak all work. Sirloin is leaner, ribeye has more marbling, and flank steak should be sliced thinly against the grain.
- Low-sodium soy sauce: Adds the salty and savory base of the teriyaki marinade. Using a low-sodium variety helps control the saltiness.
- Maple syrup: Balances the soy sauce with a mild sweetness and helps the steak caramelize.
- Rice vinegar: Adds a light acidity that balances the sweet and salty flavors. Use unseasoned rice vinegar.
- Garlic and onion powder: Easy pantry seasonings that add savory flavor.
- Ground ginger: Adds warmth and classic teriyaki flavor. You can also use freshly grated ginger.
- Cayenne pepper: Adds a little heat. Reduce it or leave it out for a milder steak.
- Sesame seeds: An optional garnish that adds a light crunch.
- Green onions: I would add these as an optional garnish because they complement the teriyaki flavor and improve the finished presentation.
How to Make Teriyaki Steak
Make the marinade: In a bowl or measuring jug, whisk together the maple syrup, soy sauce, rice vinegar, garlic powder, onion powder, ginger, and cayenne pepper.
Marinate the steak: Place the steak in a sealable bag or shallow glass container. Pour the teriyaki marinade over it and turn the steak to coat. Cover and refrigerate for at least 2 hours or up to overnight.
Prepare for cooking: Remove the steak from the refrigerator about 20 to 30 minutes before cooking. Remove it from the marinade and let the excess drip off. Discard the used marinade.
Heat the pan or grill: Heat a heavy skillet, grill pan, or outdoor grill over medium-high heat. Lightly oil the cooking surface if needed.
Cook the steak: Cook for 3 to 5 minutes on the first side. Flip and cook for another 2 to 5 minutes, depending on the steak’s thickness and your preferred doneness.
Let it rest: Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
Slice and serve: Slice thinly against the grain. Garnish with sesame seeds and green onions, then serve over rice if desired.
Steak Doneness Temperatures
Cooking time varies depending on the cut and thickness of your steak. An instant-read thermometer is the easiest way to check it.
- Rare: 125°F
- Medium-rare: 130 to 135°F
- Medium: 140 to 145°F
- Medium-well: 150°F
- Well done: 160°F
Remove the steak a few degrees before it reaches your desired temperature because it will continue cooking as it rests.
Recipe Tips From My kitchen
- Choose a steak that is evenly thick so it cooks evenly.
- Marinate the steak for at least 2 hours for good flavor. You can leave it in the refrigerator overnight if you need to.
- Let the excess marinade drip off before cooking. Too much marinade can burn the maple syrup.
- Discard any marinade that has touched raw steak.
- If you want extra teriyaki sauce for serving, make a separate batch that never touches the raw meat.
- Use an instant-read thermometer instead of relying on cooking time alone.
- Let the steak rest 5 to 10 minutes before cutting.
- Slice flank or sirloin steak thinly against the grain for a more tender bite.
- Reduce or omit the cayenne pepper when cooking for children.
- Use tamari instead of soy sauce for a gluten-free version. Coconut aminos can also work, but it will taste sweeter and less salty.
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Pin ItFrequently asked questions
You can use sirloin, ribeye, or flank steak. Sirloin is a good everyday option because it is relatively lean and tender. Ribeye is richer because it has more marbling. Flank steak has great flavor but should be cooked quickly and sliced thinly against the grain.
Marinate the steak for at least 2 hours. For a stronger flavor, refrigerate it for up to 12 hours or overnight.
Yes. Heat a heavy skillet over medium-high heat and add a small amount of oil. Cook the steak for approximately 3 to 5 minutes per side, depending on its thickness and your desired doneness.
Do not serve marinade that has touched raw steak. If you want teriyaki sauce for serving, reserve some before adding the steak or make a separate batch.
Yes. Lightly oil the grill grates and heat the grill to medium-high. Let excess marinade drip off the steak before grilling so the maple syrup doesn’t burn.
Let the steak rest first, then look for the direction of the muscle fibers. Slice across those lines rather than in the same direction. Cutting against the grain shortens the fibers, making the steak easier to chew.
Serving Suggestions
- Jasmine or brown rice
- Cauliflower rice
- Steamed broccoli
- Roasted or stir-fried vegetables
- Asian cucumber salad
- Air Fryer Green beans
- Edamame Cabbage slaw
Storage and reheating
- To store: Refrigerate leftover teriyaki steak in an airtight container for up to 3 to 4 days.
- To reheat: Warm it slightly in a skillet over medium-low heat. You can also microwave it in short intervals, but take care not to overcook it.
- To freeze: Place the cooled steak in a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- For meal prep: Store the sliced steak, rice, and vegetables in individual containers. Keep any extra sauce separate until serving.
More Steak Recipes
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate it if you took the time to comment and rate it. I hope you enjoy it as much as I did.
Easy Teriyaki Steak
Ingredients
- 1½ pounds sirloin, ribeye, or flank steak
- 2 teaspoons 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. (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, and 1/2 teaspoon cayenne pepper)
- Place the 1½ pounds sirloin, ribeye, or flank steak in a deep dish and pour the marinade over it. Turn to coat the meat evenly. Marinate the steak in the fridge for at least 4 hours (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 cooked, let it rest for 5 minutes. Slice it and serve over cooked rice, if desired. Sprinkle with 2 teaspoons toasted sesame seeds.
Notes
- The recipe makes 4 servings using 1½ pounds of steak.
- Nutrition information is an estimate. The amount of marinade discarded after soaking the steak will affect the final nutrition values.
- One serving is approximately 6 ounces raw or 4½ ounces cooked steak.
- Marinate the steak for at least 2 hours or up to overnight.
- Let excess marinade drip from the steak before cooking to prevent the maple syrup from burning.
- Discard marinade that has touched raw meat.
- Cook to your preferred doneness using an instant-read thermometer.
- Rest the steak for 5 to 10 minutes before slicing.
- Slice thinly against the grain.
- Store leftovers in the refrigerator for up to 3 to 4 days.
- For a gluten-free option, replace soy sauce with certified gluten-free tamari.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids loved this
Superb
Yummy yummy yummy