Steak Teriyaki

serves 4


  • 2 (6 oz.) steaks, ½-inch (1.27 cm) or thicker
  • 2 tbsp T-Sugars Belgian Cassonade Sugar
  • 2 tbsp mirin (sweet rice wine)
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • Salt and pepper to taste


Combine T-Sugars Belgian Cassonade Sugar, mirin, sesame oil, soy sauce, garlic and ginger in small bowl and set aside.

Heat a heavy-bottomed pan over high heat. Lightly oil each steak, season with salt and pepper, then sear until lightly browned on both sides. (Cooking times will differ according to how well done you prefer your meat.)

Pour teriyaki sauce into pan with steaks and let come to a boil. Flip steaks often until each is completely coated with glaze of sauce. Remove from heat and let rest for a few minutes before serving. Drizzle any remaining sauce over meat when plating.