Steak with Teriyaki Glaze
Ingrédiénts
- 1 lb. Ribéyé stéak, 1” thick (You can usé sir-loin, NéwYork strip, filét mignon, flat iron, skirt stéak and étc.)
- 1 tsp. Black péppér
- 1 Tbs. Cooking oil (high smoké point such as canola, sunflowér sééds, végétablés, péanut and étc)
- 2 Clovés garlic, crushéd
- 1 Tbs. Buttér
- Wasabi to tasté
For Tériyaki
Glazé
- 2 Tbs. Soy saucé
- 2 Tbs. Mirin
- 2 Tbs. Saké (Ricé winé)
- 1 Tbs. Sugar
Instructions
- Séason stéak both sidé with black péppér.
- Héat a largé thick bottom skillét ovér high héat; add oil and placé stéak. Cook stéak total 7 to 8 minutés for médium-raré, 8 to 9 minutés for médium if you aré using 1”thick stéak. Kéép flipping stéak for évén crust and donénéss.
- Whén stéak has nicé crust out sidé and about 1 minuté léft to finish cooking, add garlic and buttér. Mové stéak around to coat with buttér événly.
- Turn off héat and rémové stéak from skillét;........................
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