Teriyaki Steak

Method8 steps

1. 1

   Step 1: Inspect the 680 g hanger steak. If untrimmed, split its two muscles along the central connective-tissue strip, remove that gristle and shave off any surface silverskin; keep all usable trimmed steak.

   Uses 680 grams hanger steak (or your preferred steak meat)

2. 2

   Step 2: Mix all 14 g grated ginger, 8 g grated garlic, the separate 2 tablespoons marinade sake, ¼ teaspoon salt and 1 tablespoon vegetable oil. Rub over all the actual trimmed steak, cover and refrigerate at 4°C or below for at least 1 hour.

   Marinate steak at least 1 hour in fridge · 60 minUses 14 g fresh ginger, grated · 8 g garlic, grated · 2 tablespoons sake for steak marinade · 1/4 teaspoon salt · 1 tablespoon vegetable oil · Trimmed hanger steak

   
3. 3

   Step 3: During marination, prepare the separate teriyaki sauce. Combine all ¼ cup soy sauce, ¼ cup sauce sake and ¼ cup evaporated cane sugar in a saucepan. Bring to a boil, then adjust heat to avoid boiling over. Reduce for about 3–4 minutes after boiling, until the sauce thickens to a maple-syrup consistency.

   Reduce teriyaki sauce about 3–4 minutes · 4 minUses 1/4 cup soy sauce · ¼ cup sake for separate teriyaki sauce · 1/4 cup evaporated cane sugar

   
4. 4

   Step 4: Heat a grill pan over medium-high heat until very hot. Put the actual marinated steak in the pan, leaving unused raw marinade behind. Cook the first side undisturbed until marked or well browned, initially about 4 minutes. Discard any unused raw-meat marinade.

   Initial first-side grilling about 4 minutes · 4 minUses Refrigerated marinated hanger steak

   
5. 5

   Step 5: Flip the same steak and cook the second side until marked or browned, initially about 3–4 minutes. Check its thickest part with an instant-read thermometer; these browning times alone do not determine doneness.

   Initial second-side grilling about 3–4 minutes · 4 minUses First-side-browned hanger steak

6. 6

   Step 6: Continue cooking if needed until the steak center reaches at least 63°C (145°F), or a higher temperature to taste. Flip and turn it 45 degrees for crossed grill marks; adjust heat so it cooks without burning.

   Uses Hanger steak browned on both sides

7. 7

   Step 7: Transfer the actual cooked steak to a clean tray and rest for the full 10 minutes before cutting.

   Rest cooked steak 10 minutes · 10 minUses Cooked hanger steak at least 63°C

8. 8

   Step 8: Slice the rested steak against the grain and divide into FIVE portions. Drizzle with the actual prepared teriyaki sauce and garnish with black sesame seeds to taste and all the chopped scallion (1).

   Uses Rested cooked hanger steak · Prepared separate teriyaki sauce · Black sesame seeds · 1 scallion, chopped