Teriyaki Steak

Instructions

1. Prepare the teriyaki sauce
   In a medium bowl, combine soy sauce, mirin, brown sugar, sake, minced garlic, and grated ginger. Whisk until the sugar dissolves completely. Reserve ¼ cup of the sauce for serving.
2. Marinate the steak
   Place the steak in a large ziplock bag or shallow dish and pour the remaining teriyaki sauce over it. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Turn occasionally if possible.
3. Prepare for cooking
   Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels to remove excess marinade (this helps with better browning).
4. Cook the steak
   Heat vegetable oil in a large cast-iron skillet over high heat until smoking. Add the steak and sear for 3-4 minutes on each side for medium-rare, or adjust according to your preferred doneness. For thicker cuts, reduce heat after searing and cook longer.
5. Rest the meat
   Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender, juicy steak.
6. Thicken the sauce (optional)
   While the steak is resting, pour the reserved teriyaki sauce into a small saucepan. If you prefer a thicker sauce, mix cornstarch with water to create a slurry, then add to the sauce. Bring to a simmer over medium heat, stirring constantly until thickened, about 2-3 minutes.
7. Slice and serve
   Slice the steak against the grain into thin strips. Drizzle with the thickened teriyaki sauce, then sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice and vegetables if desired.