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Sizzlin' Steak Teriyaki

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“Very flavorful steak- the longer you marinate, the tastier it becomes. Found in Muscle & Fitness magazine and a definite favorite! Note: Looking for the perfect side dish? Try Sharp Cheddar Potato Bake!”

Ingredients Nutrition

  • 4 (7 ounce) rib eye steaks or 4 (7 ounce) New York strip steaks
  • 12 cup teriyaki sauce
  • 14 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sweet sherry
  • 2 cloves garlic, crushed
  • 2 teaspoons freshly grated ginger
  • finely chopped green onion, to garnish


  1. Trim steaks of excess fat.
  2. In a medium glass bowl, combine teriyaki sauce, soy sauce, honey, sweet sherry, garlic, and ginger.
  3. Add steaks to marinade and turn to coat well.
  4. Cover and refrigerate for at least 4 hours, but overnight is recommended.
  5. Drain meat and reserve marinade.
  6. In a nonstick skillet, cook steaks over high heat 2 minutes each side to seal in flavor.
  7. For rare steaks, cook another minute per side.
  8. For medium steaks, reduce heat and cook another 2 to 3 minutes per side.
  9. For well-done steaks, cook another 4 to 6 minutes per side.
  10. In a saucepan, bring reserved marinade to a boil.
  11. Reserve 1/4 cup and pour remaining marinade over steaks during last few minutes of cooking.
  12. Serve steaks with reserved marinade drizzled over top.
  13. Garnish with finely chopped green onions.

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