Teriyaki Skillet Steak

Select steaks that are well marbled with fat, as this will assure a more tender and flavorful piece of meat. If you don't overcook the meat, it should be tender and juicy. I prefer steaks cooked medium-rare. Cooking time will vary depending on the thickness of the cut. Plan your cooking time accordingly. For a 1 inch thick cut of steak, cook about the same time as you would on a grill, or about 6 to 7 minutes per side for medium rare. Add another minute per side for medium or 2 minutes per side for well done.

Note: Steaks cooked well done tend to be dry and tough.
Note: Allowing a steak to rest for 5 minutes before cutting or serving allows the meat to reabsorb juices.

  • 2 good quality boneless steaks (rib eye, fillet, New York), about 1 inch thick
  • 1/2 cup sweet mirin rice wine
  • 1/4 cup teriyaki sauce (I use Annie Chun's or Kikkoman)
  • 1/2 yellow onion, sliced thinly into rings
  • 1 green onion, French cut (for garnish)
  • 1/2 cup sliced mushrooms
  • salt and pepper to taste
  • 1 Tbsp. bacon grease

Melt the bacon grease over medium heat in a large skillet. Add a little salt and add the onion slices. Sauté, stirring frequently, until the onions are well caramelized. Now, add the mushrooms and cook for an additional minute or so. Remove the onions and mushrooms from the skillet and set aside.

Next, salt the steaks (helps prevent sticking) and place them into the hot skillet. Adjust the heat to medium high. Apply freshly ground pepper to the steaks and cook for 5 minutes per side. After cooking the meat for the specified time, pour the teriyaki sauce over the top of the steaks and stir them around in the skillet, turning once, for about 45 seconds additional cooking per side. Next, add the sweet mirin rice wine. Cook until the sauce begins to thicken, about 1 more minute.

Now remove the steaks, reduce the heat to medium, and return the onions and mushrooms back to the skillet. Simmer until the sauce thickens a little more and the rice wine begins to caramelize. Stir frequently while the steaks rest for about 5 minutes. Arrange the steaks on individual serving plates and top with a portion of the mushrooms and onions. Spoon some of the sauce on top of the steak as well. Garnish the top of the steak with the French cut green onions. Serve with a green salad, steamed rice and a cup of green tea.

For an interesting and less sweet variation of this dish, use port wine instead of sween mirin. Serve with potatoes and salad.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
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