Teriyaki – Steaks

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

4 sirloin steak (s) (entrecôte) boneless à 200 g
60 ml soy sauce
125 ml sauce (teriyaki)
2 tablespoon rice wine (mirin) or sweet sherry
2 tablespoon honey
2 clove (s) garlic, crushed
2 teaspoons ginger, freshly grated
4 spring onions, finely chopped

Instructions

Remove excess fat and tendons from steaks.
Mix the soy sauce with the teriyaki sauce, the mirin or sherry, honey, garlic and ginger in a bowl (not a metal bowl!).
Place the steaks in it, well covered with liquid, cover and marinate in the refrigerator for at least 2 hours.
Drain meat and save liquid.
Place the steaks in a large cast iron pan and sear on each side for 2 minutes on the highest level.
Bloody steaks are obtained after 1 minute of frying on each side.
For well-cooked steaks, turn down to medium level.
Medium steaks are ready after another 2-3 minutes on each side and well done after
Fry 4-6 minutes on each side.
Brush with marinade several times for the last few minutes.
If desired, scoop 1 teaspoon of hot marinade over each steak, garnish with spring onions and serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.