Summer is slowly shifting to Fall, and as the weather cools off, it’s a great time to fire up the grill and cook Grilled Teriyaki Steak!
Although almost any kind of meat tastes amazing marinated in a teriyaki marinade, one of my favorites is definitely Grilled Teriyaki Steak.
My Teriyaki Marinade is a quick and easy, asian-inspired marinade that will tenderize the toughest cuts with all the flavors of soy, ginger, garlic, sesame, and chili, sweetened with a little brown sugar.
The word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling according to Wikipedia. All good things!
What cut of meat should I use for Grilled Beef Teriyaki? Flank steak is probably the most common choice. Skirt, hanger, and sirloin are also good choices.
However, I’ve had thick-cut ribeyes that were incredible. Basically, there is not a wrong choice. Teriyaki acts to tenderize and infuse flavor so a less desirable/cheaper cut will preform well here.
For tougher cuts, its important to note that when serving, you will slice at an angle and against the grain. For a steak like a ribeye, this is not necessary.
Interesting side note: while I’ve had teriyaki dozens of times, the day I took these photos, I decided to do a side by side comparison on my steak choice. I marinated and grilled both a flap steak and a top sirloin. Each were about a pound.
My family and I all agreed that they preferred the sirloin. It was just more tender, and in this instance, cost less per pound then the flap steak. The flap steak is in the photo directly above and the sirloin is shown directly below.
Grilled Teriyaki Steak is incredibly simple to prepare. It’s a great choise for a weeknight meal because it can be tossed in the marinade in the morning and grilled in the evening.
Start by whisking together the Teriyaki Marinade and let the steaks marinate in the fridge for 4-12 hours.
Before cooking, let the steaks sit at room temperature for about 30-60 minutes. This allows the interior temperature to cook at a more consistent rate with the exterior.
Preheat the grill to a high temperature. Gas or charcoal work will work well.
Pat the meat dry with paper towels to promote a better sear. Place directly over the flame and cook 2-4 minutes. Flip the steaks and then cook and additional 2-4 minutes until the interior reaches 125-130 degrees.
Cook time can vary with the steak thickness and heat of the grill. Cook to temperature and not to time. I HIGHLY recommend having a meat thermometer!
Let rest 5-10 minutes before slicing and/or serving. This allows the juices to not immediately leak from your steak onto your plate and instead they will stay in the meat keeping it juicy. While the meat is resting, it will cook up a smidge to a perfect medium rare.
While the steaks are resting is a great opportunity to grill any vegetables that you may wish to serve with your steaks. Grilled pineapple and green onions that have been soaked briefly in the marinade are delicious. Vegetable kabobs marinated longer in the marinade are also great.
Tried this? Leave me a comment below. I’d love to hear from you!
Grilled Teriyaki Steak
- 2 pounds Beef Steak Flank, Hanger, Sirloin, Skirt
- Whisk together the Teriyaki Marinade. Link below in Recipe Notes.
- Place steak(s) in either a Ziplok bag or in a glass covered dish sized so that they are completely covered with the marinade.
- Marinate for 4-12 hours.
- Let the steaks sit at room temperature for 30-60 minutes.
- Preheat the grill to a medium-high to high temperature.
- Pat the meat dry with paper towels
- Place directly over the flame and cook 2-4 minutes. Flip the steaks and then cook and additional 2-4 minutes until the interior reaches 125-130 degrees. Cook time will vary with steak thickness and heat of the grill.
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