Prep 15 mins
Cook 20 mins
Very flavorful steak- the longer you marinate, the tastier it becomes. Found in Muscle & Fitness magazine and a definite favorite! Note: Looking for the perfect side dish? Try Sharp Cheddar Potato Bake!
- 4 (7 ounce) rib eye steaks or 4 (7 ounce) New York strip steaks
- 1⁄2 cup teriyaki sauce
- 1⁄4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons sweet sherry
- 2 cloves garlic, crushed
- 2 teaspoons freshly grated ginger
- finely chopped green onion, to garnish
- Trim steaks of excess fat.
- In a medium glass bowl, combine teriyaki sauce, soy sauce, honey, sweet sherry, garlic, and ginger.
- Add steaks to marinade and turn to coat well.
- Cover and refrigerate for at least 4 hours, but overnight is recommended.
- Drain meat and reserve marinade.
- In a nonstick skillet, cook steaks over high heat 2 minutes each side to seal in flavor.
- For rare steaks, cook another minute per side.
- For medium steaks, reduce heat and cook another 2 to 3 minutes per side.
- For well-done steaks, cook another 4 to 6 minutes per side.
- In a saucepan, bring reserved marinade to a boil.
- Reserve 1/4 cup and pour remaining marinade over steaks during last few minutes of cooking.
- Serve steaks with reserved marinade drizzled over top.
- Garnish with finely chopped green onions.
This marinade really made our New York Strip Steaks special. I threw everything together including the onions and also added some cilantro, marinated for about 7 hours, then grilled the steaks pouring the marinade over them until they were done. Our steaks were very tender and had a very good flavor, slightly sweet. I will definitely be making this often. Thanks for sharing!
hubby definitly loved this
We like to do alot of grilling. This was really good. For someone who likes their meat well done I got to taste I got a good taste of it, for someone who likes it medium was the same. Thanks Christmas Carol for posting this recipe. The only thing I would do, because of my preferance is to change the teriyaki sauce to low sodium along with the soy sause. I am not fond of alot of salt. Other than that this is a Deffinite keeper...