TERIYAKI RIB EYE STEAKS
Great Japanese teriyaki-style marinated ribeye steak with a from-scratch teriyaki sauce.
Provided by Agent48
Categories World Cuisine Recipes Asian Japanese
Time 2h25m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
- Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 297.1 calories, Carbohydrate 13.5 g, Cholesterol 60.3 mg, Fat 18.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 6.7 g, Sodium 991.6 mg, Sugar 11.7 g
RIB-EYE STEAKS THAT ARE SUPERB
I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.
Provided by William Uncle Bill
Categories Steak
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
- Now, coat both sides generously with coarse black pepper and granulated garlic powder.
- Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
- For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
- Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
- Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
- The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
- If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
- Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
- Scrape off any excess coarse pepper and salt if desired and discard.
- I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
- Serve with freshly processed horseradish.
- NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
- Do not use ordinary table salt.
- Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.
Nutrition Facts : Calories 626.9, Fat 50.2, SaturatedFat 20.5, Cholesterol 154.5, Sodium 2743.7, Carbohydrate 1.1, Fiber 0.4, Protein 40
TERIYAKI STEAK
My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.
Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
TERIYAKI STEAK MARINADE
This easy teriyaki steak marinade has flavor in every bite of meat making it tender and juicy! This simple recipe can also be used for other types of meat and seafood as well!
Provided by Jamielyn Nye
Categories Condiment
Time 50m
Number Of Ingredients 8
Steps:
- Trim any fat and cube steak if desired. Place the meat in a glass bowl or zip top bag. Set aside.
- Combine the soy sauce, water, oil, honey, Worcestershire sauce, garlic and ginger in a small bowl. Whisk until combined.
- Pour sauce over the steak. Seal bowl or bag and place the in the refrigerator and allow to marinate for at least 30 minutes. Best when marinated for 4-6 hours, or overnight.
- Cook steak as desired (notes below for cooking on grill). Let rest for 5 minutes, before serving. Slice against the grain. Serve while warm.
Nutrition Facts : Calories 151 kcal, Carbohydrate 6 g, Protein 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 618 mg, Sugar 3 g, ServingSize 1 serving
SIZZLIN' STEAK TERIYAKI
Very flavorful steak- the longer you marinate, the tastier it becomes. Found in Muscle & Fitness magazine and a definite favorite! Note: Looking for the perfect side dish? Try recipe #99229!
Provided by Christmas Carol
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 630.9, Fat 44, SaturatedFat 17.9, Cholesterol 135.2, Sodium 2497.9, Carbohydrate 16.6, Fiber 0.4, Sugar 14.1, Protein 39
CROCK POT TERIYAKI STEAK
Steps:
- Gather the ingredients.
- Cut the round steak into serving-size pieces and pound to 1/8 inch in thickness.
- Combine the ginger, brown sugar, sesame oil, soy sauce, wine, and garlic in a small bowl. Reserve.
- Place the beef in the slow cooker or crockpot and pour the sauce over it. Cover and cook on LOW for 6 to 7 hours.
- Make a slurry combining the cornstarch with the water. Pour it into the slow cooker, mix well and increase the heat to HIGH. Cook for 15 to 20 minutes, or until the sauce has thickened.
- Sprinkle with the sesame seeds and green onions, and serve with your favorite sides.
- Enjoy!
Nutrition Facts : Calories 275 kcal, Carbohydrate 4 g, Cholesterol 102 mg, Fiber 0 g, Protein 36 g, SaturatedFat 4 g, Sodium 625 mg, Sugar 1 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
TERIYAKI SAUCE FOR RIB-EYE STEAKS
Bonnie Krudis in California: I have made this marinde/sauce for years and everyone loves it, especially on steak or chicken; it is easy to make. I got it from a Japanese/Hawaiian couple and tweaked it a bit to make it mine.... "Bonnie's Teriyaki Sauce"
Provided by Bonnie Krudis
Categories Steaks and Chops
Time 4h10m
Number Of Ingredients 5
Steps:
- 1. Mix all ingredients together well-stir awhile with spoon to absorb the sugar.
- 2. This teriyaki sauce keeps well refrigerated. To marinate steak in it, place in bowl and turn thick steaks (rib-eye is best) every hour or so for at least 4 hours and no longer than 8 for best results. Note: you can slice the steaks in small 2-inch pieces if you want before broiling.
- 3. I broil steaks on foil-lined rimmed cookie sheet not too far from heating element about 4-5 min. per side. Be sure to broil along with fresh pineapple chunks which are great in the marinade. Serve with heated left-over sauce, rice and a steamed green veggie. Enjoy!
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- Two hours before cooking, whisk all the teriyaki ingredients together. Put the steaks in a gallon zip-top bag, pour in 1/2 cup of the teriyaki sauce, and seal the bag, squeezing out as much air as possible. (Save the rest of the teriyaki sauce for the glazing step.) Flip the bag a few times to coat the steak, then refrigerate, flipping often, until it is time to grill.
- Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.
- Insert the probe thermometer through the side of the thickest steak, aiming for center mass. Start the steaks on the indirect heat side of the grill, away from the fire. Close the lid and cook the steaks until they reach an internal temperature of 115°F for medium-rare, about 20 minutes. (For Rare, cook to 105°F internal, about 17 minutes; for Medium, cook to 125°F, about 24 minutes.)
- Brush the steaks on both sides with teriyaki sauce, then move the steaks to the direct heat side of the grill. Sear the steaks, brushing with sauce and flipping every minute, until they are browned and crusty on both sides, about 4 minutes. (If you are cooking on a gas grill, rotate the steaks 90 degrees after the second flip to get a diamond crosshatch pattern on the steaks. This doesn’t matter as much with a charcoal grill – charcoal will brown the steaks regardless of the grate direction.) Keep an eye on the steaks as you’re flipping them. Teriyaki sauce burns easily – the steaks will go from browned to blackened if you don’t pay attention.
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