Sizzlin' Steak Teriyaki - cooking recipe

Ingredients
    4 (7 ounce) rib eye steaks or (7 ounce) New York strip steaks
    1/2 cup teriyaki sauce
    1/4 cup soy sauce
    2 tablespoons honey
    2 tablespoons sweet sherry
    2 cloves garlic, crushed
    2 teaspoons freshly grated ginger
    finely chopped green onion, to garnish
Preparation
    Trim steaks of excess fat.
    In a medium glass bowl, combine teriyaki sauce, soy sauce, honey, sweet sherry, garlic, and ginger.
    Add steaks to marinade and turn to coat well.
    Cover and refrigerate for at least 4 hours, but overnight is recommended.
    Drain meat and reserve marinade.
    In a nonstick skillet, cook steaks over high heat 2 minutes each side to seal in flavor.
    For rare steaks, cook another minute per side.
    For medium steaks, reduce heat and cook another 2 to 3 minutes per side.
    For well-done steaks, cook another 4 to 6 minutes per side.
    In a saucepan, bring reserved marinade to a boil.
    Reserve 1/4 cup and pour remaining marinade over steaks during last few minutes of cooking.
    Serve steaks with reserved marinade drizzled over top.
    Garnish with finely chopped green onions.

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