- 2 Wagyu Style Beef Rib Eye for Steaks I used Snake River Farms American Kobe Beef
- 1/2 tsp . corn starch optional
- 1 tsp . water optional
- 1/2 Tbsp . roasted sesame seeds
- 1 Green onion
- Teriyaki Sauce
- 4 Tbsp . soy sauce
- 4 Tbsp . sake
- 4 Tbsp . mirin
- 1/2 Tbsp . ginger juice
- 2 tsp . sugar
In a bowl, combine all the ingredients for Teriyaki Sauce and mix well.
Trim off extra fat from the steaks and put them in a Ziploc bag. Add 4 Tbsp. of the marinade in the bag. Tightly sealed up and keep in the fridge for 30 minutes.
Normally in Japan, Teriyaki Sauce is thin but American Teriyaki Sauce is always thick. If you prefer thick Teriyaki Sauce, combine corn starch and water and whisk well in a small bowl.
Bring the Teriyaki Sauce to a boil in a frying pan to evaporate alcohol (sake) for 15 seconds. If you prefer thick sauce, remove from heat and set aside.
For thick sauce, stir in the corn starch mix to the sauce and whisk all together so that the corn starch mix will blend in with the sauce well. Remove from heat and set aside.
In a cast iron skillet or another frying pan, heat oil on medium high heat. When the pan is hot, remove the steaks from the marinade and pat dry with a paper towel before cooking to prevent steaming.
Sear the meat for 2 minutes on one side, then 1.5 minutes on the other side. That’s for medium-rare/medium for ½ inch thick steaks we had today.
Pour 2 Tbsp. of Teriyaki Sauce over each steak. The sauce gets bubbly and gives nice glaze over the steaks.
Remove the steaks from the pan to a plate before the sauce starts to burn. Let the steaks rest to allow succulent juices to distribute for 5-10 minutes before slicing.
In Japan it’s not unusual to serve steaks with chopsticks. We eat steaks along with a bowl of rice. If you plan to serve in Japanese style, carefully slice the steaks into thin pieces.
I sprinkle a little bit of roasted sesame seeds and chopped green onions on top of the steak for decoration. Serve the leftover Teriyaki Sauce on the table for extra drizzle.