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Teriyaki steak

This was the steak I made for Jacob’s birthday, and it was really tasty. The steak was nice and tender, and I cooked the marinade some to make a nice thick sauce. I could really taste the marinade in the steak, so it didn’t even need the sauce. But the sauce made it even better!

I used Alton Brown’s pan seared rib eye technique to cook the steak. For some reason, it took a lot longer than the recipe stated to get the steak to 125.


  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/4 teaspoons distilled white vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 2 (6 ounce) lean beef rib eye steaks (we used NY strip)


  1. 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.
  2. 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)

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