How to Cook Ribeyes with Teriyaki Sauce
Nervous about cooking steak for the first (or second, or third) time? Don’t be! We’ve got your back.
In this video tutorial, we use our Teriyaki Glaze at the end, but feel free to use whatever you like. Alternatively, you can let the steak marinate in our Teriyaki Glaze for a minimum of 30 minutes and a maximum of 24 hours. One tip for a great marinade is to start the process before you head in to work, so your steaks are ready when you get home!
And below the video, we’ve broken down some of the most important tips for you to refer to whenever you need them.
Now let’s get cooking!
Salt and Pepper Are Staples For A Reason
They may sound basic, as far as seasoning goes, but sometimes simple is best—especially when it comes to food like steak, where you want the natural flavors within to shine as much as possible.
Salt’s superpower is that it enhances the steak’s flavor by bringing out its natural umami and richness. It also improves the texture of the steak by breaking down proteins, which allows for a better crust. Finally, it draws out some moisture initially, but reabsorbs it over time, which makes it great for dry brining.
Pepper adds spice and aroma to the meat, enhancing that savory flavor we all know and love.
Steak and Butter Are A Match Made in Heaven!
If you want to get the most bang for your buck when it comes to the famed steak and butter combo, follow these tips:
Start with high heat. Preheat your pan until it’s hot before adding butter.
Butter boosts flavor. It adds rich, nutty notes and pairs perfectly with garlic and herbs.
Prevent your steak from sticking to the pan. Butter adds a slick layer and blends with meat juices to reduce sticking.
When in doubt, use unsalted butter. It will allow you better control over the seasoning and salt levels in your steak if you decide to use seasoning.
Steak Cooking 101: Tips and Tricks
Don’t force the flip. Let a crust form naturally. The steak will release from the pan on its own when it’s ready. No need for scraping and panic!
Swirl the pan or spoon the butter. This moves the melted butter over the steak for even cooking and a juicy finish.
Sizzle is good. Smoke means it’s too hot. If it’s whispering, it’s cooking. If it’s yelling, pull back. It shouldn’t be smoking!
Sear the sides too! Hold your steak down with tongs and get those fat edges golden. Don’t skip the details. This may be harder to do if your steak is sliced thinly, so keep this tip in mind when you’re working with a thicker cut.
Steak Doneness Guide
Rare
Cool red center
120–125 °F (49–52 °C)
Soft and very juicy
Medium Rare
Warm red center
130–135 °F (54–57 °C)
Most tender and flavorful
Medium
Warm pink center
140–145 °F (60–63 °C)
Balanced bite and slightly firm
Medium Well
Slightly pink center
150–155 °F (65–68 °C)
Firmer texture and less juicy
Well Done
No pink, fully cooked
160+ °F (71+ °C)
Dry, dense texture
Plate and Enjoy!
If you found our tips and video tutorial helpful, we’ve got tons more on our YouTube channel.
Worry not: cooking meat at home isn’t scary when you know what you’re doing.
Have fun and keep cooking up a storm!
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