Teriyaki Rib Eye Steaks Recipe - Allrecipes.com
Teriyaki Rib Eye Steaks Recipe

Teriyaki Rib Eye Steaks

Recipe by  

"Great Japanese teriyaki-style marinated ribeye steak with a from-scratch teriyaki sauce."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    2 hrs 25 mins


  1. Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
  2. Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2010

I've made this a couple of times and have been very pleased! I actually take T-bones, cut them up into bite size pieces and marinade those. I double the recipe, using about half for the marinade and reserving the other half. I then end up stirfrying the steak pieces and marinade with broccoli, carrots, onions, mushrooms, etc. and using the reserved marinade as more sauce for the stirfry. Serve over white rice and it's a fabulous Asian meal!

Most Helpful Critical Review
Feb 25, 2011

Superbe recette! J'ai oublie de mettre le gingembre, mais c'etait tres bon! J'ai fait marine toute une soiree. Un peu sale donc moins de sauce soya. BBQ sera probablement encore plus delicieux que sur la poele.

Aug 17, 2009

Holy crow I marinated my flank steaks with this (without the ginger which I didn't have) and they were out of this world! Mmmm the meat just melted in our mouths and the marinade is savory sweet... oooh I can't wait to have this again! Thanks for sharing!

Jun 16, 2009

Out of this world.

Jul 07, 2009

I loved this recipe, I was somewhat skeptical at first because of the different ingredients however I really loved it. It kept the steaks moist and it was enough to add flavor and yet not overpower it. I did make one small change, I doubled the amount because I got thicker steaks.

Aug 17, 2012

The flavor was fabulous. The only thing I'll do differently next time is to double or triple the recipe, cook the leftover marinade in the oven while the steak is on the grill, and serve the steak in the juice. Do that, and you've got restaurant quality flavor.

Aug 03, 2009

So tender and tasty! Wonderful recipe! I was tentative about the honey and the sugar together....BUT WHAT A COMPLIMENT to each other! Thanks!

Feb 15, 2012

I made these for Valentine's Day dinner and they were absolutely incredible... tender with a the best teriyaki flavor I've ever tasted... a definite keeper!!


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 992 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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