Teriyaki Rib-Eye Steak

Name: Teriyaki Rib-Eye Steak
Total time: 20 min
Ingredients: 4 tablespoons low-sodium shoyu (light Japanese-style soy sauce) or soy sauce; 4 tablespoons mirin; 4 tablespoons sake; 1 tablespoon Chinese dark soy sauce; 1 tablespoon granulated sugar; 1 boneless rib-eye steak, about 1 1/2 inches thick (1 pound); Neutral oil, such as vegetable, for cooking; 1 (1-inch) piece fresh ginger, peeled and cut into matchsticks; 2 scallions, sliced into 2-inch pieces

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Total: 20 minutes

Author : Ann Maloney

Ingredients

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4 tablespoons low-sodium shoyu (light Japanese-style soy sauce) or soy sauce4 tablespoons mirin4 tablespoons sake1 tablespoon Chinese dark soy sauce1 tablespoon granulated sugar1 boneless rib-eye steak, about 1 1/2 inches thick (1 pound)Neutral oil, such as vegetable, for cooking1 (1-inch) piece fresh ginger, peeled and cut into matchsticks2 scallions, sliced into 2-inch pieces

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Instructions

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Step 1

In a large bowl, whisk together the shoyu, mirin, sake, dark soy sauce and sugar until well combined. Add the steak and massage the marinade into the meat.

Step 2

Heat a medium skillet over high heat until very hot. Brush the pan with oil, and then add the steak, reserving the marinade. Sear until well charred and caramelized on both sides, adjusting the heat as needed, 3 to 4 minutes per side.

Step 3

About 1 minute before your steak is cooked to your liking, add the ginger and scallions to the pan and briefly sear, then pour in the marinade and allow to boil vigorously for 30 to 60 seconds, or longer, depending on how well done you want your steak. (An instant-read thermometer inserted from the side into the thickest part of the meat should register 130 to 135 degrees for medium-rare.)

Step 4

Transfer the steak to a cutting board and let rest for 2 to 3 minutes, then slice against the grain into thin strips. Transfer the steak to a serving platter. Heat the marinade for about 1 minute, then pour it over the steak and serve.