Learn how to make the most delicious Teriyaki Beef Steak. This Teriyaki recipe is part 4 of my Teriyaki series. Perfectly cooked Scotch fillet (Boneless Rib-eye) glazed with a rich teriyaki sauce. This is perfect over rice, ramen noodles, vegetables, add it into a stir fry or eat it up all on its own.
How to make Teriyaki Sauce - https://youtu.be/dKD__1qD0jo
Serves - 1
Ingredients -
2 Tbs - Olive Oil
1 (250g) - Good Quality Steak (Boneless Ribeye, Striploin, T-bone or Rump)
1/4 Cup (60ml) - Teriyaki Sauce - https://youtu.be/dKD__1qD0jo
Salt and Pepper to taste
Steak Cooking Temperatures -
Rare - 50.C - 122.F
Medium Rare - 55.C - 131.F
Medium - 60.C - 140.F
Medium Well - 65.C - 149.F
Well Done - 70.C - 158.F
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