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Teriyaki Steak

 

Teriyaki Steak
Teriyaki Steak

 

 

 

 

 

 

Teriyaki Steak

Teriyaki steak is not a throw together meal.  it does take a little forethought and time to prepare, but the results are usually spectacular.  A well thought out marinade, done not too long, a properly cooked steak, and a delicious glaze all combine to transform an ordinary steak into a truly great meal.  It works particularly well with top sirloin steaks and as in this recipe with the Tri-tip top sirloin.

Ingredients for Teriyaki Steak

For the Marinade:

  1. 1 cup Soy sauce
  2. 3 -4 Tbs garlic salt
  3. 3 -4 Tbs fresh cracked pepper
  4. ¼ cup Turbinado sugar (sugar in the raw)
  5. 1 tsp ground ginger (optional)

For the glaze:

  1. 2 Tbs soy sauce
  2. ¼ – 1 cup dark brown sugar
  3. ½ tsp ground ginger (optional)

Directions for Teriyaki Steak

For the Marinade:

When I put meat into marinade I like to “Jaccard” the meat ( by piercing with a fork to help break up the connective tissue and allowing the marinade to penetrate the meat).

Find a pan that will hold all the meat in a single layer.  Pour the soy sauce into the pan, if using the ginger add in and stir to combine, place the steaks in and then turn so that both sides are wet.  Sprinkle the top with the garlic salt, pepper and ½ the sugar.  Allow to sit for about half an hour, then turn and season the other side.  Marinate for another half an hour, then turn and rotate sides soaking in the marinade every hour.   Marinate for 4 – 5 hours.

You can also use a large plastic storage bag to marinate the meat just be sure to rotate every hour or so and be sure to have it on a plate or dish to guard against leaking.

For the Glaze:

Put ingredients into a small sauce pot and on low heat melt the sugar and stir to combine.  You want a very thick sauce , if it looks to thin add more sugar until you have the consistency you want.  Keep warm.

 Teriyaki Steak

Cook the steak in any manner you are comfortable with either grilling or under a broiler.  Cook to your desired amount of doneness.  Remove from the grill if using a larger piece of meat allow to rest for 10- 15 minutes, Individual steaks can be serve almost right away.

Once the steak is removed from the grill baste the top with the glaze and serve the extra glaze in a sauce boat on the side.

Sliced Steak with Teriyaki Glaze
Sliced Steak with Teriyaki Glaze

 

 

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Good Cook Classic Set of 2 Pastry / Basting Brush
Cuisinart CGS-5014 14-Piece Deluxe Stainless-Steel Grill Set
Cuisinart 735-16OP Chef’s Classic Stainless 1-Quart Pour Saucier

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Now this is a recipe I can sink my teeth into!  Cooked to perfection a 5 paw effort.

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Tri-Tip Steak Marinated and Broiled

Tri-Tip Steak
Tri-Tip Steak

 

 

 

 

 

 

Tri-Tip Steak

I have for a very long time now butchered a lot of my own steaks and meats.  From the local  bulk market, I buy a whole Top Sirloin and make my own steaks and chop meat from it.  On the top of this piece of meat under a layer of fat is a beautiful triangular piece of meat called a Tri-Tip.  It is a perfect grilling piece of meat and I liked to marinate it, and then broil it.  Sliced on a bias, against the grain, the slices of this cut are tender and moist and delicious.

Tri-Tip Steak Marinade

  1. 1 bottle San-J Szechuan Hot & spicy marinade
  2. 1/2 cup soy sauce
  3. Lawry’s seasoning salt
  4. 2 -4 Tbs Demerara or raw sugar
  5. 1- 2 Tbs grated fresh ginger

 

I  love to experiment with different marinades and tonight I found a great one.  I started with a bottle of San-J Szechuan hot & spicy marinade and Sauce.  To this I added soy sauce.  To the steak I sprinkled a little Lawry’s seasoned salt, Demerara sugar and spread a little freshly grated ginger over both sides.  Rotating the piece of meat about every 1/2 hour I marinated it for 3 -4 hours.  I also use my carving fork, which is very pointed, and I “Jacquard” the piece of meat by puncturing it all over and then ladling the marinade over the top.

Tri-tip marinading

 

 

 

 

 

 

Another little trick I have perfected is to limit the clean up. Since we weren’t grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan.  Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.

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Broil Tri-Tip Steak

Take the marinated steak place on you grill or broiler pan and cook.  If using oven, place the rack in the top third of the oven, but not on the highest rung.  When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes.  Slice against the grain on a slight bias.

Tri-Tip Steak
Tri-Tip Steak

 

 

 

 

 

 

 

Here are a few items to help with this recipe.
OXO Good Grips 12-Inch Stainless-Steel Locking Tongs
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set
Range Kleen Porcelain Broiler Pan with Porcelain Grill

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s a steak, what else can I say, I love it forever and a day!  5 paws for this recipe

 

IMG

 

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

Tri-Tip Steak & Marinade
Serves 6
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Prep Time
4 hr
Cook Time
20 min
Total Time
4 hr 20 min
Prep Time
4 hr
Cook Time
20 min
Total Time
4 hr 20 min
Ingredients
  1. 1 tri-tip steak
For the Marinade
  1. 1 bottle San-J Szechuan Hot & spicy marinade
  2. 1/2 cup soy sauce
  3. Lawry's seasoning salt
  4. 2 -4 Tbs Demerara or raw sugar
  5. 1- 2 Tbs grated fresh ginger
Instructions
  1. sprinkle the Lawry's salt the sugar and the ginger on both sides of the steak and place into the spicy marinade and soy sauce turning it every 30 minutes, Marinade it for about 4 hours.
  2. Take the marinated steak place on you grill or broiler pan and cook. If using oven, place the rack in the top third of the oven, but not on the highest rung. When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes. Slice against the grain on a slight bias.
Notes
  1. I also use my carving fork, which is very pointed, and I "Jacquard" the piece of meat by puncturing it all over and then ladling the marinade over the top.
  2. Another little trick I have perfected is to limit the clean up. Since we weren't grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan. Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.
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