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| Teriyaki Steak | |||||||||||||
| Method | |||||||||||||
| Ingredients | |||||||||||||
| See teriyaki sauce recipe and instructions. 1 piece of meat with obvious grain (flank, skirt) about half inch thick Cut to fit frying pan (so that slices will be easy to cut across the grain) |
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| Mix sauce. Marinate the meat for a half hour or more., then remove from liquid to let drain. Cook marinade for a few minutes, then strain. Thicken the marinade by bringing it to a boil to make a thin sauce. Turn off heat. Sear steak on each side. to desired doneness. Soak the meat in the sauce until you are ready to slice it. |
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| The key to having a very tender steak is to not cook it to death. The marinade is to flavor the steak. Searing will keep the meat moist. If you like medium rare, you sear both sides until it is cooked on the outside, then put the meat in the hot sauce to wait for three minutes. If the sauce is the same temperature as the meat, the meat will not cook any further. If you leave the steak in the frying pan, it will get overdone and tough. You can leave the steak in the sauce until you are ready to slice it across the grain and plate it. This will give you time to cook vegetables and prepare the plates for the table. If you are using rib eye, you can serve it directly from the sauce to the plate without slicing it. | |||||||||||||
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