Experience Restaurant-Quality Teriyaki Beef Steak at Home
Teriyaki Beef Steak is a mouthwatering dish that combines tender, juicy beef with the irresistible sweet and savory flavors of classic teriyaki sauce. This impressive meal features premium cuts of steak marinated to perfection, then seared until golden brown on the outside while remaining perfectly juicy inside. Whether you’re firing up the grill for a summer barbecue or preparing a special family dinner, this recipe delivers restaurant-quality results every single time.
What makes this Teriyaki Beef Steak truly exceptional is the harmonious balance of flavors in every bite. The teriyaki marinade penetrates deep into the meat, infusing it with umami-rich sweetness complemented by savory notes. Fresh rosemary adds an aromatic dimension, while butter creates a luxurious finish that elevates this dish from simple to spectacular.
The beauty of this Teriyaki Beef Steak recipe lies in its simplicity combined with impressive results. With just six basic ingredients and straightforward techniques, you can create a meal that looks and tastes like it came from an upscale steakhouse. The preparation is surprisingly easy, making this dish accessible even for home cooks who may feel intimidated by cooking steak.
This versatile Teriyaki Beef Steak works beautifully for various occasions. Serve it at casual weeknight dinners, weekend gatherings, or special celebrations. The universally appealing flavor profile satisfies both adventurous eaters and those who prefer familiar tastes. Plus, the impressive presentation makes every meal feel like a special occasion.
Why This Recipe is Special
Teriyaki Beef Steak stands out among steak recipes for its unique fusion of Japanese-inspired flavors with classic steakhouse techniques. The teriyaki marinade transforms ordinary beef into an extraordinary culinary experience. Unlike plain grilled steak, this version offers complex flavors that develop through careful marination and precise cooking.
The meticulous attention to detail in this Teriyaki Beef Steak recipe ensures consistently excellent results. From selecting premium cuts to mastering the perfect sear, every step contributes to the final masterpiece. The combination of high heat searing and proper resting allows the meat to develop a beautiful crust while maintaining incredible juiciness inside.
Another special aspect of this Teriyaki Beef Steak is how it brings people together. The enticing aroma of searing beef and caramelizing teriyaki sauce draws everyone to the table. This dish creates memorable dining experiences, sparking conversation and leaving lasting impressions on everyone fortunate enough to enjoy it.
Key Ingredients Overview
The ingredient list for Teriyaki Beef Steak is refreshingly simple yet creates remarkable complexity. Entrecote, also known as ribeye, provides the perfect balance of marbling and tenderness. This premium cut ensures your steak remains juicy and flavorful, even when cooked to medium-well doneness.
Teriyaki sauce forms the flavor foundation of this dish, delivering that signature sweet-savory profile. The sauce contains soy sauce, mirin, sugar, and other seasonings that create depth and umami richness. Quality teriyaki sauce makes a noticeable difference in the final result, so choose a good brand or make your own.
Butter and vegetable oil work together in this Teriyaki Beef Steak to create the perfect cooking medium. The oil has a high smoke point for achieving proper searing temperatures, while butter adds rich, luxurious flavor. Fresh rosemary contributes aromatic, herbaceous notes that complement the teriyaki beautifully.
Salt is essential for enhancing all the flavors in your Teriyaki Beef Steak. Proper seasoning brings out the natural beefiness while balancing the sweetness of the teriyaki sauce. Don’t skip this crucial step, as it makes the difference between good and great results.
Understanding Teriyaki Sauce and Its Origins
Teriyaki Beef Steak represents a beautiful fusion of traditional Japanese cooking methods with Western steakhouse culture. Teriyaki, meaning “glossy grilled” in Japanese, originally referred to the cooking technique of grilling with a sweet soy-based glaze. This method dates back centuries in Japanese cuisine.
Traditional teriyaki sauce combines soy sauce, mirin, sake, and sugar to create its distinctive sweet-savory profile. The sauce caramelizes during cooking, forming a glossy, flavorful coating on meat or fish. When applied to beef steak, this technique creates incredible depth and visual appeal that makes Teriyaki Beef Steak so irresistible.
The adaptation of teriyaki flavors to beef steak showcases the beautiful evolution of fusion cuisine. While traditional Japanese teriyaki typically featured fish or chicken, Western adaptations embraced beef, creating dishes like this Teriyaki Beef Steak. The combination honors both culinary traditions while creating something entirely new and delicious.
Cultural Fusion
The popularity of Teriyaki Beef Steak demonstrates how food transcends cultural boundaries. This dish has become a favorite in restaurants worldwide, from casual dining establishments to upscale steakhouses. The familiar steak format combined with exciting teriyaki flavors appeals to diverse palates.
Understanding the origins of teriyaki enhances appreciation for this Teriyaki Beef Steak recipe. The technique of glazing meat while cooking creates layers of flavor that build with each application. This knowledge helps you recreate authentic results at home.
Modern Interpretations
Today’s Teriyaki Beef Steak recipes, including this one, often incorporate Western cooking techniques alongside Japanese flavors. The use of butter, rosemary, and specific doneness levels reflects Western steakhouse traditions. This fusion creates a unique dish that satisfies cravings for both familiar and exotic flavors.
Choosing the Right Ingredients
Selecting quality ingredients ensures your Teriyaki Beef Steak achieves maximum flavor and tenderness. Understanding what to look for when shopping makes a significant difference in the final result.
Selecting the Perfect Steak
Entrecote, the recommended cut for this Teriyaki Beef Steak, comes from the rib section and offers exceptional marbling and flavor. Look for steaks with bright red color and creamy white fat distributed throughout. This marbling ensures juiciness and flavor, especially when cooking to medium-well.
Choose steaks that are at least one inch thick for your Teriyaki Beef Steak. Thinner cuts cook too quickly, making it difficult to achieve proper searing while maintaining the desired internal temperature. Thicker steaks allow better control over doneness and provide more impressive presentation.
When shopping for your Teriyaki Beef Steak, consider purchasing from a butcher rather than pre-packaged supermarket meat. Butchers can cut steaks to your exact specifications and often offer higher quality beef. Building a relationship with a good butcher improves your cooking results significantly.
Teriyaki Sauce Selection
Quality teriyaki sauce is crucial for authentic-tasting Teriyaki Beef Steak. Read ingredient labels and choose sauces with recognizable ingredients like soy sauce, sugar, and mirin. Avoid options with excessive additives, artificial flavors, or high fructose corn syrup.
For the most authentic Teriyaki Beef Steak, consider making homemade teriyaki sauce. Combine soy sauce, mirin, sake, and sugar in a saucepan, simmer until slightly thickened, and use immediately. Homemade sauce offers superior flavor and allows you to control sweetness and saltiness precisely.
Store-bought teriyaki sauce works perfectly well for this Teriyaki Beef Steak recipe when you’re short on time. Popular Japanese brands tend to offer the most authentic flavor profiles. Taste your chosen sauce before using to ensure it meets your preferences.
Fresh Herbs
Fresh rosemary is essential for the aromatic complexity in this Teriyaki Beef Steak. Choose sprigs with vibrant green needles that feel slightly springy when bent. Avoid rosemary that looks dried out or has brown, woody stems throughout.
While dried rosemary can substitute in some recipes, fresh rosemary is strongly recommended for this Teriyaki Beef Steak. The fresh herb releases aromatic oils when heated, infusing the steak with incredible fragrance. One or two fresh sprigs provide sufficient flavor without overwhelming the teriyaki.
Store fresh rosemary wrapped in a damp paper towel inside a plastic bag in the refrigerator. It will keep for up to two weeks when properly stored. You can also freeze rosemary sprigs for longer storage when preparing your Teriyaki Beef Steak.
Butter and Oil Quality
Unsalted butter is preferable for this Teriyaki Beef Steak because it allows you to control the saltiness precisely. European-style butter with higher fat content creates even richer flavor, though regular unsalted butter works beautifully.
Choose a neutral vegetable oil with a high smoke point for cooking your Teriyaki Beef Steak. Canola, sunflower, or grapeseed oil all work excellently. Avoid olive oil, which has a lower smoke point and can burn during the high-heat searing required for perfect steak.
Salt Selection
Coarse sea salt or kosher salt works best for seasoning your Teriyaki Beef Steak. The larger crystals distribute more evenly across the meat surface and don’t dissolve as quickly as fine table salt. This allows better control over seasoning levels.
Season your Teriyaki Beef Steak generously but not excessively. The salt should enhance the beef’s natural flavor and balance the sweetness of the teriyaki sauce. Taste your teriyaki sauce first to gauge its saltiness before seasoning the meat.
Step-by-Step Instructions for Perfect Results
Creating exceptional Teriyaki Beef Steak requires following specific steps in proper sequence. Each phase builds toward achieving restaurant-quality results.
Preparing the Steak
Remove your Teriyaki Beef Steak from the refrigerator about thirty minutes before cooking. This allows the meat to come to room temperature, ensuring more even cooking throughout. Cold steak tends to cook unevenly, with an overcooked exterior and undercooked center.
Pat the steak completely dry with paper towels before seasoning your Teriyaki Beef Steak. Excess moisture prevents proper searing and inhibits the development of a flavorful crust. The surface should feel dry to the touch before proceeding.
Season both sides of your Teriyaki Beef Steak generously with salt. Press the salt gently into the meat so it adheres well. Some cooks prefer to salt steak an hour before cooking to allow the salt to penetrate deeper, though this step is optional.
Marinating Process
Pour teriyaki sauce over your steak in a shallow dish or resealable plastic bag for marinating. Use enough sauce to coat the meat thoroughly but don’t drown it. About one-quarter to one-half cup of sauce per steak typically suffices for this Teriyaki Beef Steak.
Marinate your Teriyaki Beef Steak for at least thirty minutes, or up to four hours for more intense flavor. Longer marination allows the teriyaki to penetrate deeper into the meat. However, avoid marinating for more than eight hours, as the acidity can begin to break down the meat texture.
Turn the steak occasionally during marination to ensure even coating for your Teriyaki Beef Steak. If using a bag, simply massage the marinade around. If using a dish, flip the steak every fifteen to twenty minutes for best results.
Preheating and Preparation
Heat a large, heavy skillet or grill to medium-high heat before cooking your Teriyaki Beef Steak. A properly preheated cooking surface is essential for achieving the perfect sear. The pan or grill should be hot enough that a drop of water sizzles and evaporates immediately.
Add vegetable oil to your preheated pan for cooking Teriyaki Beef Steak. Swirl it around to coat the entire cooking surface evenly. The oil should shimmer and move easily across the pan but not smoke, indicating the ideal temperature.
Remove your Teriyaki Beef Steak from the marinade and let excess sauce drip off. Reserve the remaining marinade for basting during cooking. Pat the steak lightly with paper towels if it seems excessively wet, though a light coating of marinade is fine.
Searing the Steak
Place your Teriyaki Beef Steak carefully in the hot pan, laying it away from you to prevent oil splatter. Don’t move or touch the steak for five to seven minutes, allowing a proper crust to form. Resist the temptation to peek or flip early.
While the first side cooks on your Teriyaki Beef Steak, add butter and fresh rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the top of the steak with the butter-rosemary mixture. This adds incredible flavor and helps the steak cook more evenly.
After five to seven minutes, flip your Teriyaki Beef Steak using tongs. The first side should have a beautiful golden-brown crust. Cook the second side for another five to seven minutes, continuing to baste with the butter and reserved teriyaki sauce.
Checking Doneness
For medium-well Teriyaki Beef Steak, the internal temperature should reach 150 to 155 degrees Fahrenheit. Use an instant-read meat thermometer inserted into the thickest part of the steak to check. This ensures accuracy and prevents overcooking.
Visual cues can also help gauge doneness on your Teriyaki Beef Steak. Medium-well steak feels firm when pressed with tongs but still has slight give. The meat will have a mostly brown interior with just a hint of pink in the very center.
Remember that your Teriyaki Beef Steak will continue cooking slightly during the resting period. Remove it from heat when it’s about five degrees below your target temperature to account for this carryover cooking.
Resting and Slicing
Transfer your cooked Teriyaki Beef Steak to a cutting board and tent loosely with aluminum foil. Allow it to rest for at least five minutes before slicing. This crucial step allows the juices to redistribute throughout the meat, ensuring maximum juiciness.
During the resting period, the temperature of your Teriyaki Beef Steak will rise slightly and the muscle fibers will relax. Cutting immediately after cooking causes all the flavorful juices to run out onto the cutting board rather than staying in the meat.
Slice your rested Teriyaki Beef Steak against the grain into strips about one-half inch thick. Cutting against the grain ensures tender, easy-to-chew pieces. Arrange the sliced steak attractively on a serving platter and drizzle with any accumulated juices.
Professional Tips for Excellence
These expert techniques will help you create steakhouse-quality Teriyaki Beef Steak at home every time.
Achieving Perfect Sear
The key to a beautiful crust on your Teriyaki Beef Steak is ensuring the pan or grill is properly preheated. Many home cooks don’t heat their cooking surface hot enough, resulting in steamed rather than seared meat. Take time to preheat adequately.
Don’t overcrowd the pan when cooking multiple portions of Teriyaki Beef Steak. Overcrowding lowers the cooking surface temperature and creates steam, preventing proper browning. Cook steaks one or two at a time depending on pan size.
Basting Technique
Continuous basting during cooking adds incredible flavor and moisture to your Teriyaki Beef Steak. Tilt the pan slightly to pool the butter and sauce, then use a large spoon to drizzle the mixture over the steak repeatedly. This technique is used in high-end steakhouses.
Add the rosemary sprigs early in the cooking process for your Teriyaki Beef Steak so they have time to infuse their aromatic oils into the butter. The herbs will crisp slightly, intensifying their flavor and creating delicious bits you can serve alongside the steak.
Temperature Control
Invest in a quality instant-read thermometer for cooking perfect Teriyaki Beef Steak every time. Visual cues and touch tests work but provide less precision than a thermometer. Accuracy ensures you hit your desired doneness consistently.
Different parts of your Teriyaki Beef Steak may cook at different rates, especially if the steak varies in thickness. Check the temperature in multiple spots, particularly the thickest area, to ensure even cooking throughout.
Resting Importance
Never skip the resting period when preparing Teriyaki Beef Steak. This step is absolutely crucial for juicy, tender results. The resting time allows the muscle fibers to relax and reabsorb the juices that were forced to the center during cooking.
For best results with your Teriyaki Beef Steak, rest it in a warm location but not directly on a hot surface. A cutting board at room temperature works perfectly. Avoid covering too tightly with foil, as trapped steam can soften the beautifully seared crust.
Common Mistakes to Avoid
Understanding potential pitfalls helps you create perfect Teriyaki Beef Steak every time.
Starting with Cold Meat
Cooking Teriyaki Beef Steak straight from the refrigerator is a common mistake that results in uneven cooking. The exterior overcooks while the interior remains undercooked. Always allow steak to come to room temperature before cooking.
Plan ahead when preparing your Teriyaki Beef Steak. Remove it from the refrigerator at least thirty minutes, preferably an hour, before cooking. For thick steaks, even longer tempering time helps ensure even cooking throughout.
Inadequate Searing
Many home cooks fail to preheat their cooking surface adequately for Teriyaki Beef Steak. A lukewarm pan steams the meat rather than searing it, resulting in gray, unappealing steak without proper crust. Patience during preheating pays off dramatically.
Don’t move or flip your Teriyaki Beef Steak too frequently. Let it sit undisturbed to develop a proper crust. The steak will release naturally from the pan when it’s ready to flip. If it sticks, it needs more time.
Overcooking Issues
Cooking Teriyaki Beef Steak beyond the desired doneness is easy to do, especially without a thermometer. Overcooked steak becomes dry and tough, losing the juicy tenderness that makes this dish special. Monitor temperature carefully and remove from heat slightly before reaching target temperature.
Remember that carryover cooking will raise the temperature of your Teriyaki Beef Steak by about five degrees during resting. Account for this by removing the steak when it’s just below your target temperature.
Skipping the Rest
Cutting into your Teriyaki Beef Steak immediately after cooking is a critical error. All those delicious juices will run out onto the cutting board, leaving the meat dry. Always rest steak for at least five minutes, preferably ten for thicker cuts.
Be patient during the resting period for your Teriyaki Beef Steak. This is when the magic happens, transforming a good steak into a great one. Use this time to prepare sides or set the table.
Creative Variations to Try
While traditional Teriyaki Beef Steak is wonderful, variations allow customization to your preferences and creativity.
Different Cuts
While entrecote is recommended for this Teriyaki Beef Steak, other cuts work beautifully too. New York strip offers a leaner option with excellent flavor. Tenderloin creates an incredibly tender, luxury version. Flank or skirt steak provides budget-friendly alternatives with great flavor.
Each cut requires slightly different cooking times for your Teriyaki Beef Steak. Thinner cuts like flank steak cook more quickly, while thicker cuts like tenderloin need more time. Adjust accordingly and always use a thermometer to ensure proper doneness.
Marinade Enhancements
Boost the flavor of your Teriyaki Beef Steak marinade by adding fresh ginger, garlic, or sesame oil. These ingredients complement teriyaki beautifully while adding complexity. Use about one tablespoon of minced ginger or garlic per cup of teriyaki sauce.
A splash of pineapple juice in the marinade for your Teriyaki Beef Steak adds tropical sweetness and helps tenderize the meat. The natural enzymes in pineapple break down proteins slightly, creating extra-tender results. Don’t marinate longer than four hours when using pineapple juice.
Spice Additions
Add heat to your Teriyaki Beef Steak by incorporating red pepper flakes, sriracha, or fresh chilies into the marinade. Start with small amounts and adjust to taste. The spiciness creates interesting contrast with the sweet teriyaki sauce.
Five-spice powder adds depth and complexity to this Teriyaki Beef Steak. Just a quarter teaspoon brings warm, aromatic notes that complement both the beef and teriyaki sauce beautifully.
Topping Options
Garnish your finished Teriyaki Beef Steak with toasted sesame seeds for nutty flavor and visual appeal. The seeds add pleasant texture contrast and authentic Japanese character. Toast them in a dry pan until fragrant before sprinkling over the sliced steak.
Thinly sliced green onions make an excellent garnish for Teriyaki Beef Steak, adding fresh, sharp flavor and bright color. Slice them on a diagonal for attractive presentation. Fresh cilantro also works well for those who enjoy its distinctive taste.
Serving Suggestions and Pairings
Proper accompaniments enhance your Teriyaki Beef Steak and create a complete, satisfying meal.
Traditional Pairings
Steamed white or brown rice is the classic accompaniment to Teriyaki Beef Steak. The rice soaks up the delicious teriyaki sauce and provides a neutral base that balances the bold flavors. Prepare jasmine or basmati rice for aromatic enhancement.
Stir-fried vegetables complement your Teriyaki Beef Steak perfectly with their crisp texture and bright flavors. Broccoli, bell peppers, snap peas, and carrots work beautifully. Season them lightly with garlic and soy sauce to tie the meal together.
Western-Style Sides
Baked potato wedges offer hearty, comforting contrast to your Teriyaki Beef Steak. Season them with rosemary to echo the herb in the steak. The crispy exterior and fluffy interior provide satisfying textural variety.
A fresh green salad with ginger dressing adds brightness and helps cut through the richness of Teriyaki Beef Steak. Choose crisp lettuce varieties like romaine or butter lettuce. Add cucumber, radishes, and shredded carrots for crunch and color.
Asian-Inspired Options
Cold sesame noodles make an excellent side for Teriyaki Beef Steak, especially during warm weather. The nutty, slightly sweet noodles complement the teriyaki flavors beautifully. Prepare them ahead and serve chilled or at room temperature.
Miso soup provides a light, savory starter before your Teriyaki Beef Steak. The umami-rich broth prepares the palate for the main course. Keep it simple with tofu, wakame seaweed, and green onions.
Beverage Pairings
Red wine pairs wonderfully with Teriyaki Beef Steak. Choose medium-bodied options like Pinot Noir or Merlot that won’t overpower the delicate teriyaki flavors. The wine’s tannins complement the rich beef beautifully.
For beer lovers, a crisp lager or amber ale complements Teriyaki Beef Steak nicely. The slight bitterness balances the sweetness of the teriyaki sauce. Japanese beers like Asahi or Sapporo make particularly authentic pairings.
Storage and Reheating Guide
Proper storage ensures your Teriyaki Beef Steak maintains quality if you have leftovers.
Refrigerator Storage
Allow leftover Teriyaki Beef Steak to cool to room temperature before storing, but don’t leave it out for more than two hours. Wrap it tightly in plastic wrap or aluminum foil, or place in an airtight container.
Store your Teriyaki Beef Steak in the refrigerator for up to three to four days. The meat will remain safe to eat during this period when properly refrigerated. The flavor actually improves slightly as the teriyaki continues to permeate the beef.
Freezing Options
Teriyaki Beef Steak freezes reasonably well for up to three months. Wrap individual portions tightly in plastic wrap, then place in freezer bags with air removed. Label with the date for easy tracking.
Thaw frozen Teriyaki Beef Steak in the refrigerator overnight rather than at room temperature. Slow thawing preserves texture better than rapid methods. Plan ahead for best results.
Reheating Methods
Reheat Teriyaki Beef Steak gently to avoid overcooking and drying out the meat. The oven method works best. Place sliced steak in a baking dish with a splash of beef broth or water, cover with foil, and warm at 300 degrees Fahrenheit for about ten minutes.
Microwave reheating works for quick meals with leftover Teriyaki Beef Steak. Place slices on a microwave-safe plate, cover with a damp paper towel, and heat in thirty-second intervals until warmed through. The moisture from the paper towel prevents drying.
Leftover Ideas
Transform leftover Teriyaki Beef Steak into new meals. Slice it thinly for rice bowls, add to fried rice, or use in sandwiches. The flavorful beef enhances many dishes. Chopped steak makes excellent filling for quesadillas or wraps.
Frequently Asked Questions
Common questions about Teriyaki Beef Steak help clarify techniques and address concerns.
Can I use a different cut of beef?
Yes, you can use various cuts for Teriyaki Beef Steak including sirloin, strip steak, or tenderloin. Each offers different characteristics. Choose cuts with good marbling for best flavor and juiciness. Adjust cooking times based on thickness.
How long should I marinate the steak?
Marinate your Teriyaki Beef Steak for at least thirty minutes, though two to four hours is ideal for deeper flavor penetration. Avoid marinating longer than eight hours, as the acidity can begin to break down the meat texture excessively.
Can I cook this on a grill?
Absolutely! Teriyaki Beef Steak works beautifully on a grill. Preheat your grill to medium-high heat and oil the grates. Follow the same timing and temperature guidelines, basting with butter and teriyaki sauce during cooking.
What if I don’t have fresh rosemary?
While fresh rosemary is recommended for this Teriyaki Beef Steak, dried rosemary can substitute in a pinch. Use about one teaspoon of dried rosemary in place of fresh sprigs. Other fresh herbs like thyme also work well.
How do I know when the steak is done?
Use an instant-read thermometer for the most accurate results with your Teriyaki Beef Steak. For medium-well, aim for 150 to 155 degrees Fahrenheit. The meat should feel firm with slight give when pressed.
Can I make my own teriyaki sauce?
Yes, homemade teriyaki sauce tastes excellent on this Teriyaki Beef Steak. Combine soy sauce, mirin, sake, and sugar, then simmer until slightly thickened. Adjust the ratios to match your taste preferences for sweetness and saltiness.
Final Thoughts and Inspiration
Teriyaki Beef Steak represents the perfect marriage of Eastern and Western culinary traditions, creating a dish that’s both familiar and exciting. This recipe proves that restaurant-quality meals are achievable at home with proper technique and quality ingredients.
As you prepare this Teriyaki Beef Steak, enjoy the process of creating something truly special. The sizzle of beef hitting a hot pan, the aroma of rosemary and butter, and the sight of that beautiful caramelized crust all contribute to the satisfaction of home cooking.
Don’t be intimidated by cooking steak to specific doneness levels. With practice and a good thermometer, you’ll develop confidence in your abilities. Each time you make this Teriyaki Beef Steak, you’ll refine your technique and achieve even better results.
The versatility of this Teriyaki Beef Steak makes it a valuable addition to your cooking repertoire. Whether serving it for a romantic dinner, family meal, or entertaining guests, this dish never fails to impress. The combination of tender beef and flavorful teriyaki creates memorable dining experiences.
We encourage you to make this Teriyaki Beef Steak soon and experience the joy of creating restaurant-quality meals at home. Gather your ingredients, fire up your stove or grill, and prepare to savor every juicy, flavorful bite of this exceptional dish.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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- 300 g entrecote steak
- 6 tbsp unsalted butter
- 2 tbsp fresh rosemary
- 2 tbsp vegetable oil
- Salt for seasoning
- Teriyaki sauce for topping
- Sesame seeds optional
Bring your steak to room temperature 30 minutes before cooking.
Make sure to dry it well and season heavily with salt.
In a well heated pan, add vegetable oil and then add the steak.
Leave it on the first side for 6 minutes. Then flip on the other side.
Once you flipped, add the butter and rosemary and start basting your steak.
Leave it on the second side for 5 minutes and take it out.
Cut your steak and top it with the butter sauce.
Top with some teriyaki sauce and sesame seeds. Serve along with potato wedges or any side you'd like!
If you've given this recipe a try and it won you over, please share your thoughts by leaving
a rating and comment below! If you have any questions about this recipe, don't hesitate to ask – I'm here to
help and will respond promptly.
