Teriyaki Rib Eye Steaks Recipes

Steps:

• Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

Steps:

• Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
• Preheat oven to broil OR preheat a barbecue grill.
• When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

Steps:

• Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl.
• Pierce the steaks in several places on both sides; arrange in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Allow to marinate in refrigerator 3 to 4 hours, flipping meat once halfway through.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade.
• Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Steps:

• 1. Mix all ingredients together well-stir awhile with spoon to absorb the sugar.
• 2. This teriyaki sauce keeps well refrigerated. To marinate steak in it, place in bowl and turn thick steaks (rib-eye is best) every hour or so for at least 4 hours and no longer than 8 for best results. Note: you can slice the steaks in small 2-inch pieces if you want before broiling.
• 3. I broil steaks on foil-lined rimmed cookie sheet not too far from heating element about 4-5 min. per side. Be sure to broil along with fresh pineapple chunks which are great in the marinade. Serve with heated left-over sauce, rice and a steamed green veggie. Enjoy!

Steps:

• 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.