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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Teriyaki Glazed Pork Loin

 

Pork Loin with Grilled Pineapple
Teryaki Glazed Pork Loin  and Grilled Pineapple

 

Teriyaki Glazed Pork Loin

I been off-line for quite a while, and I’ll be getting back rather slowly with a few recipes when I can.  This came about as an idea I had for chops and they came out so good I thought I’d try it on a pork loin.

This isn’t a quick recipe, it does take a few days to prepare but the results are well worth it.

First step is to brine the loin.  Brining in a salt solution gets more water into the meat which then helps leave more moisture in the meat as it cooks, resulting in a moister finished product.

Brine Solution

A good rule of thumb is 1/4 cup of salt to a quart of water. I like to add a little flavoring to the mixture.

  1. not quite 1/4 cup table salt
  2. 2 tbsp garlic salt
  3. 2 Tbsp lawry’s seasoning salt
  4. 1 qt. water

 Put the salts in a bowl large enough to cover the loin with water add the water whisk briskly until all salts are dissolved add the loin and refrigerate for 24 hours.  This brine works quite well with chops also.

Over the last few years we have had a friend who is slowly building her own pineapple plantation.  She sent one home to me so I had to think what to do.  Upside down cake was first choice but I really don’t need all those extra calories so I thought of a way to incorporate it into a main course. “Hawaiian Pork Loin” was my answer a little marinade to a brined pork loin and cooked on the grill.

 

Pork Loin “Hawaiian Marinade”

You could call it oriental marinade but since I’m serving the loin with grilled pineapple I’ll just call it Hawaiian.

  1. 1/2 cup soy sauce
  2. 2 Tbsp minced onion
  3. 2 tsp powdered ginger
  4. 2 Tbsp L&P Worcestershire sauce

You can do this in a bowl, but I find with smaller cuts of meat a gallon zip lock plastic bag works quite well.  Put the ingredients and the meat into the bag, seal, put onto a plate ( just in case bag leaks) and refrigerate for 24 to 72 hours.  If you’re doing chops, don’t marinate more than 24-36 hours.  Turn the bag a couple of times a day to ensure that both sides get an even marinating.

When you are ready to cook take the meat out of the bag and scrape off the little bits of onion as they will tend to burn and leave a bitter taste.

To cook I used our BBQ grill.  I set the heat on high to bring it up to temp and then turn one side off.  On medium high heat I sear the top or slightly fatty side  for about 15 minutes, then place the meat on the other side of the grill and cooked under indirect heat for about 45 minutes, you can of course cook it in the oven ,it comes out just fine that way.

About 8- 10 minutes before the loin is done put the fresh pineapple slices (cut very thick) on the grill turn after 4-5 minutes and lightly baste the loin and the slices of pineapple with a Teriyaki glaze.  Once cooked remove from the grill and let it rest for about 5-10 minutes before slicing.  Just before you slice baste again with the glaze and let it set up, then slice.

Serve with extra glaze on the side. 

 

grilled Hawaiian pork loin
grilled Hawaiian pork loin

 

Let rest then slice
Let rest then slice

 

 

 

 

 

 

 

 

 

 

 

Teriyaki Glaze

Years ago I worked in a restaurant that had a Teriyaki steak as one of the specialties and they finished it with a thick glaze that every one loved.  This is a simple version that works well with all kinds of meat.

Made in small quantities it’s a rough 2 to 1 ratio of brown sugar to soy sauce.

  1. 1/4 cup soy sauce
  2. 1/2 cup dark brown sugar

Put into a small sauce pan and under medium heat warm until the sugar is completely dissolved. , then take off heat and allow to cool slightly until you have a thick syrupy glaze.  Brush generously over the meat or what ever  you are glazing.

 

Here are a few items that may help make this recipe:
Dyna-Glo Black & Stainless Premium Grills, 2 Burner, Liquid Propane Gas
Ironwood Gourmet Acacia Wood Large End Grain Prep Station
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Aloha, I don’t care what you call it, just keep it coming, a real 5 paw effort and about time!  I was beginning to think I was out of a job!

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Teriyaki Glazed Pork Loin
Serves 2
A delicious marinated pork loin
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Cook Time
1 hr
Cook Time
1 hr
For the Brine
  1. not quite 1/4 cup table salt
  2. 2 tbsp garlic salt
  3. 2 Tbsp lawry's seasoning salt
  4. 1 qt. water
For the marinade
  1. 1/2 cup soy sauce
  2. 2 Tbsp minced onion
  3. 2 tsp powdered ginger
  4. 2 Tbsp L&P Worcestershire sauce
For the Glaze
  1. 1/4 cup soy sauce
  2. 1/2 cup dark brown sugar
For the brine
  1. Mix the salts and water briskly until salt is dissolved add the loin and refrigerate for 24 hours.
To Marinade
  1. Mix all the ingredients in a gallon zip lock plastic bag add the meat and refrigerate for 24-72 hours turning occasionally to assure all sides of the meat are in the marinade. Before cooking wipe bits of onion from the meat as they will burn while cooking and give the dish a bitter flavor.
For the Glaze
  1. On medium heat warm the soy and sugar stirring until the sugar is dissolved, allow to cool slightly before using, you should have a thick, syrupy glaze.
  2. Grill the loin on medium high direct heat fat side down for 15 minutes to sear the meat. move to other side of grill and cook on indirect heat for an additional 45 minutes. Just before finishing baste with glaze and again after resting just before slicing baste with glaze again.
  3. During the last 10 minutes of cooking grill the pineapple flipping once and then lightly glazing top side with the teriyaki glaze.
  4. Allow loin to rest about 10 minutes before slicing.
Notes
  1. Serve extra glaze on the side
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