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, you can prepare it the night before and toss it on the outdoor grill the next day for dinner. Do you prefer chicken instead? Try my other simple recipe Teriyaki Chicken.
Why this recipe works
Teriyaki sauce tenderizes and makes for a highly flavorful steak, even 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 with minimal cleanup, like my Spicy Teriyaki Steak Kebabs.
Ingredients for this recipe
- 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 ground can be used in a pinch.
how to make this recipe
- 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 steak to desired doneness.
- Step 6-Remove steak and brush with the reserved teriyaki marinade. Let rest 10 minutes before slicing, and serve with a side of the homemade teriyaki sauce.
- 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 really thick. That's why it's so important to use a digital meat thermometer.
- Let the steak rest 5-10 minutes before slicing.
Sure, sirloin steak, skirt steak, flank steak, or even hanger steak are delicious choices.
In order to properly tell when your meat reaches your preferred doneness, I recommend using a digital meat thermometer to check the internal temperature.
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 5-10 minutes before slicing allows for the juices to redistribute through the meat, to guarantee a juicy steak.
- 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
1. In a small bowl whisk together soy sauce, vinegar, water, brown sugar, garlic, ginger, and red pepper
flakes if added.
2. Place the steaks in a container or large ziplock bag and pour ½ of the marinade over the steaks.
Reserve the rest.
3. 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.
4. 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.
5. Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes.
6. Simmer the sauce on medium-high heat for about 12-15 minutes or until thickened. Removes from heat and let cool.
7. 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. I recommend using a digital meat thermometer to know when the steaks have reached your desired doneness.
Let the steaks come to room temperature before placing them on the grill.
Cooking time can vary if your steaks are super thin or really thick. That's why it's so important to use a digital meat thermometer.
Let the steak rest 5-10 minutes before slicing.
You can use 1/4 teaspoon ground ginger in place of the fresh.
Amount Per Serving Calories 489Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 67mgSodium 2364mgCarbohydrates 51gFiber 1gSugar 45gProtein 28g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.