teriyaki help on beef

tjv · January 2009

Any suggestions on doing teriyaki beef. I marinated the flat iron for several hours, but it did not take. I gave it a quick sear deep in the egg and then moved it up to prevent burning the sugar in the teriyaki sauce. Also tried reducing the teriyaki sauce to intensify the flavor for a dipping sauce but it ended up too salty, strong soy sauce flavor.

thanks for the help. T

fishlessman · January 2009

this is how ive done it in the past, real good with ribeyes sliced thin with the grain
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=179733

Richard Fl · January 2009

Not sure what you used, I like Kikkomans teriyaki and kikkomans marinade glaze. The less expensive teriyakis have a higher concentrate of salt and as you have already found out reducing just concentrates the salt. A little mirin wine (Japanese) and some grated ginger or garlic is a nice addition. I try not to marinate more than 2-3 hours as the soy tends to dry out the meat, IMHO.

This marinade works well on beef or poultry, especially duck.

Marinade:
1 Cup Soy Sauce
2 Tbs Dry Sherry
2 Tbs Turbindo Sugar
3 Tbs Honey
2-3 Tbs Hoisin Sauce
2 Cloves Garlic, Minced
1 Tbs Sesame Oil
1 Tsp Chinese 5-Spice Powder
1/2 Tsp Cayenne Pepper.

tjv · January 2009

I used the kikkomans, off the shelf, teriyaki sauce. I'm thinking home made is the way to go, that way you can adjust the thickness and intensity of the sauce. thanks for the sauce recipe. T

gdenby · January 2009

I'd guess that because the muscle fibers are parallel to most of the meat surface, the teruyaki didn't sink in much. FWIW, many of the recipes I've read for teriyaki beef talk about slicing the meat before marinade. Also, I often do pork steaks with teriyaki, bust just while doing a high temp cook. The meat seems to absorb the liquid nicely through the end gerain cut.

Richard Fl · January 2009

Try just Kikkoman's Soy, the Teriyaki has already had things mixed with it.I sometimes take a Jaccard and punch holes in a flank/skirt steak.

tjv · January 2009

I'll give it try, thanks. While in vegas last december, the wife had teriyaki hanger, which she loved. So I want to reproduce it. It almost looked like the hanger was first grilled to get the char, then finished to temp. in the oven with a thick and sweet teriyaki glaze. The hanger had all the marking of grilling but the sauce looked reasonably fresh. Dang thing was delish. T

Clay Q · January 2009

I like Soy Vay Very Very Teriyaki, not as salty as some other marinades. Sure the sugars burn but your steak looks good to me! You could try longer marination times... perhaps overnight?,... then slow roast indirect followed by a quick sear for color.

TomM24 · January 2009

If you are trying to match a hanger steak you'll get closer with a skirt steak instead of the flank.

Little Steven · January 2009

tjv,

Two ideas come to mind. Take a Jaccard tenderizer to the meat before the marinade, or pierce a lot with a fork. The second is to use a vacuum marinade, either with a foodsaver style vacuum marinade unit or put the steaks in a foodsaver bag cover with the marinade and freeze, then vacuum seal.

Steve

Fidel · January 2009

Best teriyaki marinated steak I ever had was done by smokey at the CSRA eggfest last spring.

Hopefully he will catch this thread and chime in.

teriyaki help on beef

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