If you’re looking to elevate your summer grilling game, look no further than this Grilled Teriyaki Steak Recipe. Juicy, tender New York strip steaks are marinated in a deeply flavorful homemade teriyaki sauce, then grilled to perfection and basted with a sweet-savory glaze. The result? A mouthwatering steak experience that strikes the perfect balance between umami richness and smoky charred edges.

Whether you’re cooking for a backyard cookout, a weeknight dinner, or a special gathering, this recipe delivers bold flavor, impressive presentation, and surprisingly simple prep. This is a dish designed for food lovers who enjoy high-impact flavor with minimal fuss.

Let’s dive into what makes this steak recipe a must-try.

Why You’ll Love This Grilled Teriyaki Steak Recipe

This recipe is ideal for:

• Grill lovers looking to expand their repertoire
• Meal preppers who want a versatile protein for bowls, wraps, or salads
• Busy home cooks who love dishes that marinate overnight and cook quickly
• Steak enthusiasts craving an Asian-inspired twist

The homemade teriyaki marinade infuses every bite with rich flavor, while the grilling process caramelizes the sugars in the sauce, creating a sticky, crave-worthy exterior. This recipe is as much about the process as it is about the result—marinate, grill, baste, and enjoy.

Ingredients You’ll Need

Here’s everything you’ll need for the recipe:

• 4 New York Steaks (about 1 ½ inches thick)
• 1 cup low-sodium soy sauce
• ½ cup rice wine vinegar
• ⅔ cup water
• 1 cup brown sugar
• 4 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• ½ teaspoon red pepper flakes (optional for a spicy kick)
• 2 teaspoons cornstarch (for thickening the sauce)

Kitchen Equipment You’ll Need

Before you get started, gather the following tools:

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Ziploc bags or a marinating container
• Saucepan
• Small bowl (for cornstarch slurry)
• Grill (charcoal or gas)
• Tongs
• Basting brush
• Meat thermometer
• Cutting board and knife

Step-by-Step Instructions

1. Make the Marinade

In a mixing bowl, whisk together soy sauce, rice vinegar, water, brown sugar, minced garlic, grated ginger, and red pepper flakes if using. This forms the base of your teriyaki marinade and sauce.

2. Marinate the Steaks

Place the steaks in a large ziplock bag or a glass container with a lid. Pour half of the marinade over the steaks and seal. Refrigerate for at least 4 hours, but preferably overnight. Toss the steaks once or twice to ensure even marination.

3. Prepare the Teriyaki Glaze

Pour the remaining marinade into a small saucepan. Mix the cornstarch with 1 teaspoon of water to create a slurry, then whisk it into the saucepan. Simmer over medium-high heat for 12–15 minutes, or until the sauce thickens into a glossy glaze. Let it cool.

4. Preheat the Grill

Remove steaks from the fridge and let them sit at room temperature for 30 minutes. This ensures even cooking.

5. Grill the Steaks

Preheat your grill to medium-high heat. Grill steaks over direct heat for 2–3 minutes per side, then move to indirect heat. Continue cooking until your desired doneness is achieved, using a meat thermometer for accuracy (see tips below). Baste the steaks with your teriyaki glaze during the last few minutes.

6. Rest and Serve

Remove the steaks from the grill and let them rest for 5 minutes to lock in the juices. Slice against the grain and serve with a drizzle of extra glaze.

Doneness Guide for Steak

Use a meat thermometer for best results:

• Rare: 120–125°F
• Medium-Rare: 130–135°F
• Medium: 140–145°F
• Medium-Well: 150–155°F
• Well Done: 160°F+

Tips for Success

• Use fresh garlic and ginger for the most vibrant flavor.
• Don’t skip the marinade time—this step is crucial for tenderness and taste.
• Let the meat rest after grilling. This helps redistribute the juices and keeps the steak moist.
• Double the sauce if you want extra glaze for dipping or drizzling over rice or vegetables.

Recipe Swaps & Variations

• Steak Cuts: Ribeye, sirloin, or flank steak work well if New York strip isn’t available.
• Low Carb: Substitute brown sugar with a low-carb sweetener like monk fruit or erythritol.
• Spicy Teriyaki: Add more red pepper flakes or a spoonful of sriracha to the marinade.
• Citrus Boost: Add a tablespoon of orange juice or zest for a refreshing twist.

How to Store and Reheat Leftovers

Storage:

• Refrigerator: Place leftover steak in an airtight container and refrigerate for up to 3 days.
• Freezer: Wrap slices in foil and place in a ziplock bag. Freeze for up to 2 months.

Reheating:

• Microwave: Reheat in 30-second intervals, covered, to retain moisture.
• Skillet: Heat gently in a pan over low heat with a splash of water or teriyaki sauce.

Pro tip: Slice before storing for easy use in wraps, salads, or stir-fry.

What to Serve with Grilled Teriyaki Steak

Sides:

• Steamed jasmine rice or garlic fried rice
• Grilled or stir-fried vegetables (broccoli, bell peppers, zucchini)
• Asian-style coleslaw
• Sesame noodles

Drink Pairings:

• Cold sake or light lager
• Iced green tea with lemon
• Ginger beer or a citrusy mocktail

FAQs

Can I make this recipe without a grill?

Yes! Use a grill pan on the stovetop or broil the steaks in the oven, turning once halfway through cooking.

Is it okay to marinate for longer than overnight?

Marinating for more than 24 hours may break down the fibers too much, especially in tender cuts like strip steak. Stick to 4–12 hours ideally.

Can I use bottled teriyaki sauce instead?

You can, but making it from scratch offers fresher, more customizable flavor. Plus, no preservatives!

Can I prep this ahead of time?

Yes! Marinate and make the sauce a day in advance. Grill just before serving.

Final Thoughts

This Grilled Teriyaki Steak recipe is a game-changer for steak nights. It’s flavorful, easy to make, and feels gourmet enough for guests yet simple enough for a weeknight dinner. The marinade and glaze combo creates a rich, umami-packed finish that complements the smokiness of the grill beautifully.

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