1. In a medium bowl, whisk together the soy sauce, mirin, sake, sugar, ginger, and garlic. (5 minutes)
2. In a small bowl, create a slurry by whisking together the cornstarch and water until smooth. Set aside. (2 minutes)
3. Pat the ribeye steaks dry with paper towels and season generously with salt and pepper. (3 minutes)
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. (3 minutes)
5. Add the ribeye steaks to the hot skillet and sear for 3-4 minutes per side for medium-rare, adjusting cooking time to your desired level of doneness. (8-12 minutes)
6. Pour the soy sauce mixture over the steaks in the skillet. Bring to a simmer and cook for 2-3 minutes, turning the steaks to coat them evenly with the sauce. (3 minutes)
7. Stir the cornstarch slurry and pour it into the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens. (2 minutes)
8. Remove the steaks from the skillet and let them rest for 5 minutes before slicing against the grain. (5 minutes)
9. Slice the ribeyes and arrange them on a platter. Spoon the teriyaki sauce over the sliced steak. (2 minutes)
10. Garnish with sliced green onions and sesame seeds. Serve immediately. (1 minute)
Pro tip
For a deeper flavor, marinate the ribeyes in half of the teriyaki sauce for at least 30 minutes, or up to overnight, before cooking.
Prep Time | 20 minutes | Cooking Time | 25 minutes | Total Time | 45 minutes | Calories | Approximately 650 per serving | Servings | 4
