Teriyaki T-Bone Steaks

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

If you’re buying a great steak, it doesn’t need much embellishment, which is why a simple teriyaki glaze is perfect (see photo). It’s a classic Japanese grill glaze that always draws applause for meat, fish or tofu. Serve it with a Sliced tomato salad and boiled new potatoes for a minimal-fuss dinner.


  • 2 T-bone steaks, sirloin, porterhouse or fillet
  • 1 garlic clove
  • 1 tbsp sesame oil
  • 1 tbsp togarashi spice mix


To make the teriyaki glaze, add all the ingredients to a small saucepan and mix together.

Place the steaks in a zip lock bag. Pour 3 tablespoons of the teriyaki glaze over the meat. Zip the bag shut and refrigerate for 2 hours or overnight.

Bring the remaining teriyaki glaze to a boil and simmer over a low heat until it becomes slightly thicker and syrupy, about 5 minutes. Let cool.

Heat an outdoor grill or chargrill pan. Remove the steaks from their marinade and discard any liquid. Smash the garlic to a paste with a little sea salt. Dry the steaks with paper towels, brush with oil, the smashed garlic and crack plenty of black pepper over.

Add the steaks to the grill over direct high heat. Let cook for a few minutes and then turn the steaks over. Start to brush with the teriyaki glaze on both sides. Sprinkle the togarashi over. It should take about 2–3 minutes for each side of the steaks.

Remove from the grill and let the steaks rest for 5 minutes in foil. Serve the steaks with lemon quarters and a tomato salad.