Teriyaki steak

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Teriyaki steak

Once you’ve made your own teriyaki sauce, you’ll never buy the store-bought stuff again. Put it on steaks, chicken, veggies—anything. The secret to perfect steak on the stovetop is to get your skillet superhot; cast iron is best.

Serves 1 to 2


  • 1/2 pound (220 g) sirloin steak, 1 inch (2.5 cm) thick
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon (15 mL) extra-virgin olive oil, for searing


  1. Season the steak with salt and freshly ground pepper, and drizzle with olive oil.
  2. Preheat a cast iron skillet over medium-high heat. Add the 1 tablespoon (15 mL) olive oil to the pan, and then the steak. Cook without moving until a dark crust is formed, about 4 to 5 minutes. Turn over the steak, and cook until desired doneness, another 4 to 5 minutes for medium-rare.
  3. Let rest on a plate, and tent with aluminum foil. Pour some teriyaki sauce over the steak, and enjoy.
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