Grilled Teriyaki New York Steak
Grilled Teriyaki New York Steak: A Backyard Favorite You’ll Crave
There’s just something magical about firing up the grill for a perfect summer dinner, isn’t there? Every time I make Grilled Teriyaki New York Steak, I’m reminded of backyard gatherings at my childhood home—my dad standing confidently by the barbecue, grill tongs in hand, the sweet-and-savory aroma of teriyaki wafting through the air. The first bite was always the best: smoky, perfectly charred, and dripping with that unmistakable teriyaki glaze. It instantly transports me to evenings filled with laughter, fireflies, and empty plates all around. This Grilled Teriyaki New York Steak isn’t just a recipe; it’s my go-to when I want an easy, flavor-packed dinner that always gets a "Wow!" from family and friends.
Why You’ll Adore This Grilled Teriyaki New York Steak
Let me tell you—this New York steak recipe is more than just dinner. Here’s why I keep coming back to it (and why you’ll be obsessed too):
- Unbeatable Flavor: The bold, umami-rich teriyaki marinade seeps right into the steak, giving every bite that unforgettable sweet-savory kick.
- Foolproof Grilling: Even if you’re not a grill master (we’ve all been there!), this method delivers juicy, perfectly cooked steak every time.
- Quick & Simple: With just a handful of pantry staples and minimal prep, you can have restaurant-worthy steak with very little fuss.
- Total Crowd-Pleaser: Whether it’s a family night or a special date dinner, your guests will rave about how delicious and tender this grilled teriyaki steak is.
Ingredients You’ll Need for Grilled Teriyaki New York Steak
Here’s everything you’ll want to have ready (plus a few of my personal notes to make your steak dinner extra special):
- 2 New York strip steaks: I always go for well-marbled steaks—look for even fat distribution for juiciness and flavor.
- 1/2 cup soy sauce: Regular or low sodium both work! (Soy sauce brings that iconic salty-sweet teriyaki taste.)
- 1/4 cup brown sugar: Adds deep, caramel notes to your marinade.
- 2 tablespoons rice vinegar: The gentle acidity balances sweetness and helps tenderize the steak.
- 2 tablespoons sesame oil: Toasted sesame oil gives a rich, nutty aroma (don’t skip this—it’s a teriyaki must!).
- 2 cloves garlic, minced: Freshly minced offers the best punch, but pre-minced works in a pinch.
- 1 teaspoon ginger, grated: Fresh ginger is my go-to, but powdered will work if that’s what you have.
- Sesame seeds (for garnish): A sprinkle on top for crunch and classic teriyaki flair.
- Green onions (for garnish): Sliced thin for a pop of freshness and color.
Pro tip: If you love bold flavors, use freshly grated ginger and garlic for the ultimate marinade!
Step-by-Step Guide: Making the Perfect Grilled Teriyaki New York Steak
Ready to get grilling? Here’s how I make this steak a showstopper, every single time:
- Whip up the marinade: In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger (it’ll smell amazing already!).
- Marinate the steaks: Place the New York strip steaks in a resealable bag or shallow dish. Pour that luscious teriyaki marinade right over. Seal it up and chill in the fridge for at least 30 minutes—though if you can wait a few hours, even better (the flavor payoff is real).
- Preheat your grill: Get your grill to medium-high heat so you get those gorgeous sear marks.
- Grill time: Pull the steaks from the marinade, letting any extra marinade drip off (otherwise, it could cause flare-ups). Grill about 4-5 minutes per side for a juicy medium-rare, or until you hit your perfect doneness.
- Rest those beauties: Remove steaks from the grill and let them rest for a few minutes (trust me, this keeps them juicy!).
- Slice and serve: Cut the steak against the grain, sprinkle with sesame seeds and chopped green onions, and dig in!
If you love a deeper char, leave the steaks on a smidge longer—just watch for burning. (Trust your grill and your gut!)
My Secret Tips and Tricks for Grilled Teriyaki Steak Success
After countless cookouts (and maybe a little trial and error), here’s what I’ve learned about making the best grilled teriyaki New York steak:
- Get that overnight marinade: For max flavor, marinate your steak overnight—just be sure not to go past 12 hours or the texture can change.
- Pat steaks dry: Before grilling, pat each steak dry with paper towels. This helps get that caramelized crust, rather than steaming the meat.
- Let steak reach room temp: Taking steak out of the fridge 20-30 minutes before grilling ensures even cooking (no icy centers).
- Resting really matters: Waiting just 5 minutes before slicing keeps your steak juicy and tender (it’s worth the patience—I promise!).
- Use a meat thermometer: For perfectly grilled steak every time, aim for 130°F for medium-rare and 140°F for medium.
(Don’t stress about perfection—a little char and personality on your steak is part of the charm!)
Creative Variations and Ingredient Swaps
Whether you’re mixing things up for dietary needs or just looking to try something new, here are my favorite teriyaki steak twists:
- Chicken or tofu substitute: Swap steak for boneless chicken thighs or pressed tofu for a lighter or vegetarian spin.
- Gluten-free option: Use tamari or coconut aminos instead of soy sauce for a gluten-free teriyaki steak that’s still full of flavor.
- Pineapple addition: Add crushed pineapple or pineapple juice to your marinade for a fruity, tropical touch.
- Spicy kick: Mix in Sriracha or red pepper flakes if you like a little heat with your sweet-savory steak.
- Different steak cuts: Ribeye or sirloin work beautifully if New York strip isn’t available.
Cooking should feel personal—don’t be afraid to make this grilled teriyaki steak truly yours!
How to Serve and Store Your Grilled Teriyaki New York Steak
If you’re anything like me, you’ll want to show off this steak at the table! My go-to serving ideas:
- Serve sliced steak over steamed rice, alongside grilled veggies, or tucked into a fresh salad.
- Sprinkle with extra sesame seeds and a generous handful of green onions for that pro-chef finish.
For leftovers (if you actually have any!):
- Store cooled steak in an airtight container in the fridge for up to 3 days.
- Enjoy cold over salads, or reheat gently in a skillet with a splash of extra marinade.
(Hint: This grilled New York steak tastes amazing in a steak sandwich the next day!)
FAQs: Your Top Questions About Grilled Teriyaki New York Steak Answered
1. Can I make this steak ahead of time?
Absolutely! Marinate the steaks up to a day in advance. Grill right before serving for the freshest flavor.
2. What’s the best way to reheat grilled steak?
I like to reheat slices gently in a skillet over medium-low with a splash of water or leftover marinade—this keeps it juicy!
3. Can I cook this New York steak without a grill?
You bet! Use a cast iron skillet on high heat and finish under the broiler for that crave-worthy char.
4. Is this recipe keto-friendly?
It can be! Swap brown sugar for a keto brown sugar substitute, and use coconut aminos if you’re avoiding soy.
5. Can I freeze marinated steak?
Yes! Freeze steaks in the marinade, then thaw in the fridge before grilling when you’re ready for a steak night surprise.
Grilling up a Grilled Teriyaki New York Steak always reminds me how the simplest meals can be the most memorable. If you give this recipe a go, let me know how it turns out—or share your own steak-night stories below. Happy grilling, friends!
Grilled Teriyaki New York Steak
Ingredients
For the Teriyaki Marinade
- 1/2 cup soy sauce Regular or low sodium both work.
- 1/4 cup brown sugar Adds deep, caramel notes.
- 2 tablespoons rice vinegar Helps tenderize the steak.
- 2 tablespoons sesame oil Toasted sesame oil is preferred.
- 2 cloves garlic, minced Freshly minced offers the best punch.
- 1 teaspoon ginger, grated Fresh ginger is recommended.
For the Steak
- 2 pieces New York strip steaks Look for well-marbled steaks.
For Garnish
- to taste sesame seeds For crunch and teriyaki flair.
- to taste green onions, sliced thin For freshness and color.
Instructions
Preparation
- In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to make the marinade.
- Place the New York strip steaks in a resealable bag or shallow dish and pour the marinade over them. Seal and chill in the fridge for at least 30 minutes.
Grilling
- Preheat the grill to medium-high heat.
- Remove the steaks from the marinade and let excess marinade drip off. Grill for about 4-5 minutes per side for medium-rare.
- Remove the steaks from the grill and let them rest for a few minutes.
- Slice the steak against the grain, garnish with sesame seeds and green onions, and serve.
