Grilled Teriyaki New York Steak is juicy, tender and an easy recipe to prepare. The sweet and savory flavor is amazing, a definite family favorite!
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Summer is here and time to fire up the grill! We grill a lot during the summer months, easy dinners don't have to skimp on flavor. A thick steak marinated to perfection, steak teriyaki can be prepared the night before and toss it on the outdoor grill the next day for dinner. Do you prefer chicken or shrimp instead? Try this Teriyaki Chicken or Grilled Shrimp recipe.
Ingredients for Teriyaki Steak
- Steak: Bone in or boneless
- Soy sauce: you can use regular or low-sodium soy sauce.
- Brown sugar: Both light and dark will work
- Red pepper flakes: add a nice little kick but you can leave it out.
- Ginger: Fresh grated is best but the ground can be used in a pinch.
How to make Grilled Teriyaki Steak
- Step 1: In a small bowl whisk together the ingredients and set aside.
- Step 2: Place steaks in a bowl or large gallon zip-top bag and pour half of the marinade over the steak. Marinate for at least 4 hours I recommend overnight for the best flavor.
- Step 3: Add the rest of the teriyaki sauce to a medium saucepan with the cornstarch
- Step 4: Simmer on medium-high heat until thickened, then set aside.
- Step 5: Place the marinated steak on a hot grill rack over direct heat. Discarding any remaining marinade, grill the steak to the desired doneness.
- Step 6: Remove the steak and brush with the reserved teriyaki marinade. Let rest 10 minutes before slicing, and serve with a side of homemade teriyaki sauce.
Why this recipe works
Teriyaki sauce tenderizes and makes for a highly flavorful steak, even with the cheaper cuts of beef. Soaking it in the marinade for several hours and then throwing it on a hot grill makes an easy weeknight meal for beef teriyaki with minimal cleanup, like my Spicy Teriyaki Steak Kebabs.
Recipe tips
- Marinating the beef for at least 4 hours and for the best flavor overnight.
- Let the steaks come to room temperature before placing them on the grill.
- If you don't have an outdoor grill this indoor smokeless grill does a pretty good job.
- Cooking time can vary if your steaks are super thin or thick. That's why it's so important to use a digital meat thermometer.
- Let the steak rest for 5-10 minutes before slicing.
- Serve with some extra sauce and thinly sliced green onions for garnish.
Recipe Faq's
Sure, sirloin steak, skirt steak, flank steak, or even hanger steak are delicious choices. Although they are also a tougher cut so you'll want to make sure you thinly slice the steaks against the grain for the most tender steak.
In order to properly tell when your meat reaches your preferred doneness, I recommend using a digital meat thermometer to check the internal temperature.
Rare-120-125F
Medium rare-130-140F
Medium-140-145F
Medium well-150F
You can create a delicious stir fry using up veggies you have on hand and tossing in some pieces of steak with some of the extra sauce mixture. Or try using steak instead of chicken in my Fried Rice.
Letting the meat rest for 5-10 minutes before slicing allows for the juices to redistribute through the meat, to guarantee a juicy steak.
Grilled Teriyaki Steak
Equipment
Ingredients
- 4 New York Steaks (about 1 ½ inches thick)
- 1 cup soy sauce low sodium
- ½ cup rice wine vinegar
- 2/3 cup water
- 1 cup brown sugar
- 4 cloves garlic minced
- 2 teaspoons fresh grated ginger
- ½ teaspoon red pepper flakes optional
- 2 teaspoons cornstarch
Instructions
- In a small bowl whisk together soy sauce, vinegar, water, brown sugar, garlic, ginger, and red pepper flakes if added.
- Place the steaks in a container or large ziplock bag and pour ½ of the marinade over the steaks. Reserve the rest.
- Marinade the steak for 4 hours or overnight for the best flavor. You will want to give the steak a toss a couple of times during the marinating process.
- Place the remaining sauce in a small saucepan, mix the cornstarch with 1 teaspoon of water to make a slurry then add it to the sauce and whisk.
- Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes.
- Simmer the sauce on medium-high heat for about 12-15 minutes or until thickened. Remove from heat and let cool.
- Heat a grill on medium-high heat and place the steak over the heat. Grill for 2-3 minutes then flip and grill another 2-3 minutes over direct heat. Then move the steaks over to indirect heat and cook. Baste the steaks with the thickened teriyaki sauce. I recommend using a meat thermometer to know when the steaks have reached your desired doneness.
- Remove from the grill and let rest 5 minutes before slicing.
Aww thank you Jean! Yes baste the steak with the thickened sauce and you can serve any extra with the steaks if you'd like.
Quick question, what do you do with the sauce? Baste steaks or serve with steaks? Thanks, love your recipes!
You're welcome Lindy! It's one of my favorites 🙂
Going to prepare the Grilled Teriyaki New York Steak 🥩, this weekend for my Man!
Thank you for all the great Recipes ❤️