Steak Teriyaki for Two
The key to this Japanese American favorite? Make your own teriyaki sauce.
Why This Recipe Works
We cut a 1-pound steak into two portions so that it would cook more quickly. We then built a pan sauce from the tasty browned bits left in the skillet after cooking the steaks; this fond gave the sauce a meaty boost. Using a nonstick skillet ensured a great crust and kept our sauce from sticking to the skillet. Store-bought versions of teriyaki sauce were either too sweet or too thick, so we made our own. Mirin, a traditional ingredient in authentic teriyaki sauce, added the perfect amount of sweetness.
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