teriyaki steak recipe
The Best teriyaki steak recipe
I also appreciate how it’s a great way to get more protein and nutrients into the meal without feeling like it’s a chore. The teriyaki sauce isn’t just sweet—it’s packed with umami from the soy and garlic, which helps keep things hearty and satisfying. Plus, the steak itself is leaner than you might think if you’re grilling it to medium-rare, making it a smart choice for a balanced meal. It’s the kind of dish that feels like a treat but isn’t all that hard to prepare, which is why it’s always a crowd-pleaser.
Easy Teriyaki Steak with Glazed Cabbage
A simple, flavorful teriyaki glaze over tender steak paired with crisp cabbage for a quick weeknight dinner. The sauce balances sweet, savory, and umami notes for a restaurant-quality bite.
🥘Ingredients
- 2 lbs ribeye steak (1-inch thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ cup soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 2 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp water
- 1 small head green cabbage, thinly sliced
- 1 tbsp sesame seeds
👨🍳Directions
-
1
Pat the steak dry with paper towels and season generously with salt, pepper, and garlic powder. Let it sit at room temperature for 15 minutes. -
2
In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Stir in cornstarch and water to form a smooth paste. -
3
Heat a skillet over medium-high heat. Add olive oil and sear the steak for 3–4 minutes per side for medium-rare (adjust for desired doneness). Remove and set aside. -
4
In the same skillet, reduce heat to medium and cook the cabbage for 5–6 minutes until slightly softened. Stir in a splash of water if needed. -
5
Return the steak to the skillet and pour the teriyaki sauce over it. Let it simmer for 3–4 minutes, basting the steak until the sauce thickens and coats it evenly. -
6
Sprinkle sesame seeds on top of the cabbage and serve the steak and cabbage together.
🔧Equipment
- Cutting board
- Sharp knife
- Skillet
- Oven-safe pan
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Teriyaki Steak with Glazed Cabbage Works
❓ Frequently Asked Questions About Teriyaki Steak with Glazed Cabbage
Can I substitute chicken for steak in this recipe?
Yes, you can use chicken breast or thighs instead of steak. Just reduce the cooking time to about 6–8 minutes per side for chicken breasts, or 8–10 minutes for thighs, depending on thickness. The teriyaki sauce will still caramelize beautifully, but keep an eye on it to avoid burning.
What if I don’t have a cast-iron skillet?
A well-seasoned stainless steel skillet or nonstick pan will work just as well. Just ensure it’s large enough to accommodate the steak and maintain even heat. If using a nonstick pan, flip the steak gently to avoid tearing the sauce.
How do I adjust the sweetness or tanginess of the sauce?
For a sweeter sauce, add 1–2 tablespoons more brown sugar or honey. For a tangier flavor, increase the amount of rice vinegar by 1–2 teaspoons. Taste as you go—adjust gradually to balance the flavors.
Can I make the teriyaki sauce ahead of time?
Yes, the sauce can be prepared up to 2 days in advance. Store it in an airtight container in the fridge. When ready to use, heat it in a saucepan over medium-low heat until warm and slightly thickened. Stir in the soy sauce and brown sugar separately to prevent clumping.
What’s the best cut of steak for this recipe?
Ribeye, New York strip, or sirloin work beautifully for this dish. These cuts are flavorful and tender enough to absorb the teriyaki sauce without falling apart. If using a thicker cut, sear it first to lock in juices before adding the sauce.
