Description
A flavorful grilled boneless ribeye steak recipe served with a homemade ginger teriyaki sauce, perfect for a delicious main course that pairs wonderfully with rice or vegetables.
Ingredients
Units
Scale
Steak
- 2 1LB boneless ribeye steaks
- 2 tsp garlic salt
- 2 tsp ground black pepper
Ginger Teriyaki Sauce
- 1/4 cup lite soy sauce
- 1/3 cup water
- 1/4 cup apple cider vinegar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp fresh grated ginger
- 3 tbsp brown sugar
- 1 tbsp corn starch
- 3 tbsp water
Instructions
- Season the steaks: Season both sides of the ribeye steaks evenly with garlic salt and ground black pepper to enhance the natural flavors of the meat.
- Preheat the grill: Heat the grill to 450 degrees Fahrenheit and spray the grate with grilling spray or oil to prevent the steaks from sticking during cooking.
- Grill the steaks: Place the steaks on the hot grill and cook for 5 minutes on each side for medium doneness, adjusting time if preferred. Then remove the steaks and cover them to keep warm while you prepare the sauce.
- Prepare the ginger teriyaki sauce: In a medium saucepan over medium heat, combine soy sauce, water, apple cider vinegar, sesame oil, minced garlic, grated ginger, and brown sugar. Stir well and bring to a gentle boil.
- Thicken the sauce: Mix the corn starch and water in a small bowl until smooth and then slowly pour it into the simmering sauce, stirring constantly. Reduce heat and continue stirring until the sauce thickens, about 1 minute.
- Serve the dish: Pour the thickened ginger teriyaki sauce over the grilled steaks. Garnish with chopped green onions if desired and serve the steaks hot over cooked rice or your choice of sides.
Notes
- For an even more tender steak, let the steaks rest at room temperature for 20 minutes before grilling.
- If you prefer a spicier sauce, add a pinch of red pepper flakes to the teriyaki sauce while cooking.
- The sauce can be made ahead and refrigerated; reheat gently before serving.
- Adjust the grilling time to your preferred doneness level: less time for rare, more for well done.
- Use a meat thermometer to check internal temperature: 130°F for medium-rare, 140°F for medium.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 130 mg
