Sunday, June 30, 2013

Teriyaki Beef

Teriyaki steak is one of those meals that I really love, but never seem to make at home, even though it's incredibly easy and would be a LOT cheaper than eating out. Even better, though it IS steak, you don't need a grill - in fact, because of the sauce, you NEED to make it on the stovetop, which only takes a few minutes. 

In my last post, I posted a recipe for teriyaki sauce. So now, here's how to USE it! I use it for stir-fry veggies and on any meats or seafood (especially shrimp or salmon), but my most favorite way, of course, is on steak.


Teriyaki Steak
adapted from No Recipes

Ingredients:
2 6-8oz steaks, 1/2" thick (I prefer sirloins or ribeyes)
1/4 cup brown sugar
1/4 cup mirin
1/4 cup sake
1/4 cup soy sauce
Thinly sliced scallions & toasted sesame seeds for garnish (optional)

If using a lean steak like a sirloin, rub a teaspoon of oil onto both sides of each steak. If using a ribeye, or any other cut of steak with a lot of marbled fat, skip this step. Also, take your steaks out of the fridge about 30 minutes before cooking.


Prepare your teriyaki sauce: Combine the brown sugar, mirin, sake and soy sauce in a small bowl. Whisk/stir to combine.



Heat a skillet over high heat until HOT. A hot pan is SUPER important to get a good sear! And yes, I'm using a nonstick skillet, since I'll be adding a sauce that needs to caramelize...


Add the steaks and sear until browned. Flip, and sear to desired doneness. For a medium-rare steak, this is only about 3-4 minutes per side.



You can check the internal temperature to determine doneness, but this lets out all of those good juices. I prefer to use  the "hand fat" method to gauge the doneness of meat by comparing it to the meat on your hand:

Raw:
Relax an open hand. Using an index finger, press the meaty area between the thumb and the base of the palm. If your hand is relaxed, this is what raw meat feels like. Don't believe me? Compare the two!

Blue Rare/Rare:
Press the tip of the index finger on the open hand to the thumb on the open hand. Now press that meaty area again; it will have a lot of give to it, and this is what rare meat feels like. 

Medium Rare: 
Do the same test as for Rare, but press the middle finger to the thumb. 

Medium:
Same test, but with the ring finger. 

Medium Well:
Same test, but with the pinky finger. 

Ok, back to the meal...

Drain any excess oil from the pan, then add the teriyaki sauce and let boil. As the sauce cooks, it will thicken. Flip the steaks several times until coated with a thick, shiny glaze of teriyaki sauce.




Remove from heat, let rest for several minutes, then slice. Serve topped with any remaining sauce. Feel free to garnish with scallions or sesame seeds if desired.



2 comments:

  1. Oooh yum! I might have to make this on Wednesday. Thank you for the tutorial. I normally just stalk your recipes but had to comment on this one.

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    1. It's super easy, Kemi! And welcome out of lurking!! :D

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