Teriyaki Sesame Beef Steaks

I remember the first time I made these Teriyaki Sesame Beef Steaks – I hadn’t planned on it, really, it just sort of… happened one hurried weeknight. I had a few steaks sitting in the fridge, a nearly-full bottle of teriyaki I didn’t remember buying, and a quiet craving for something bold but balanced. The moment that sweet-salty sauce hit the heat and started to sizzle, something about the smell made me stop. Warm, dense with umami, it filled the little kitchen in a way that reminded me of a hidden restaurant I wandered into years ago in Kyoto, right off some narrow street. The final touch – a scattering of toasted sesame seeds – added just the amount of nutty crunch it needed to feel finished. It’s fast, almost too simple, and somehow always satisfies more than you expect.

Why You’ll Crave It

• The rich, glossy teriyaki glaze caramelizes beautifully as the steaks sear… it’s just irresistible.
• A handful of pantry ingredients, but the flavor tastes like you fussed (you didn’t).
• It cooks in ten minutes – perfect for weeknights or honestly, weekends when you don’t want to think too hard.
• The toasted sesame gives it a nutty little contrast you didn’t know you needed until it’s there.
• Pairs quietly well with rice, noodles, salad, or just eaten in slices, standing over the sink. No judgment.

My sister actually texted me after trying it, demanding I “never ever lose this recipe.”

What You’ll Need

• Beef steaks: 4 steaks, about 150g each – I usually go for sirloin or ribeye, something tender and quick to cook
• Teriyaki sauce: 100 ml – store-bought is fine, just choose one that’s not too sugary
• Sesame seeds: 2 tablespoons, toasted till just golden (they burn fast – don’t blink)
• Olive oil: 1 tablespoon – or any neutral oil if that’s what you’ve got
• Green onions: 2, finely chopped, for brightness and a fresh bite
• Salt and pepper: To taste – honestly, I go light since the sauce brings plenty

Easy How-To

Mix up the marinade

In a medium bowl, stir together the teriyaki sauce with a splash of sesame oil if you have some on hand (even just half a teaspoon makes a difference). Give it a little whisk – not much to it honestly.

Bathe the steaks

Lay the steaks in the marinade – turn them so they’re fully coated. Let them sit there at least 10 minutes. If you’ve got more time, amazing – even 30 minutes will deepen the flavor.

Heat the pan

While the steaks rest, set a heavy skillet over medium-high heat. Let it heat properly – don’t rush this part. You want that satisfying first sizzle.

Cook the steaks

Shake off a little marinade before placing each steak in the hot pan (if it’s too wet, they’ll steam instead of sear). Cook 3-4 minutes per side for medium-rare – longer if you prefer. They’ll take on a dark, shiny glaze as they cook.

Toast the sesame seeds

In a dry small pan, toast sesame seeds over low heat. Keep them moving – they’re done the moment they smell wonderfully nutty and look lightly golden (it takes just a couple of minutes).

Rest and serve

Once the steaks are done, move them to a plate and let them rest under foil for 5 minutes. Scatter sesame seeds over top, toss a few green onions too, and serve warm.

Good to Know

• Don’t crowd the pan or they’ll steam. I learned that the smoky way—smelled good, looked sad.
• If you love garlic, add a minced clove into the marinade. It’s subtle but lovely.
• Your kitchen will smell like heaven. Just… fair warning if you’re hungry when you start.

Serving Ideas

• With steamed jasmine rice and baby bok choy for a comforting and clean-feeling plate
• Thinly sliced over soba noodles with cucumber ribbons and ponzu on the side
• Served with sweet potato mash – the sweetness plays surprisingly well with teriyaki

Top Tricks

• Let the steaks sit out for 10 minutes before cooking – cold meat into a hot pan… not good.
• If you want extra glaze, reduce the leftover marinade in a small pot while the steaks rest – just let it bubble down until thick.

Frequently Asked Questions

Can I grill these instead of using a skillet?

Yes! A grill works beautifully. Just brush off any bits of marinade that might burn, and keep an eye on flare-ups. High heat, but not flaming.

Is it okay to use chicken instead?

Definitely. Boneless thighs work best – they stay juicy. Just be sure to cook them through fully, about 6–7 minutes per side depending on thickness.

Can I make the marinade from scratch?

Absolutely. A simple blend of soy sauce, mirin (or honey), garlic, and a little fresh ginger can make a beautiful homemade teriyaki. But no shame in buying it, truly.

Are leftovers good?

So good. Slice the cold steak thin and tuck it into rice bowls or lunch wraps… or sneak pieces right from the fridge like I do sometimes.

What sesame seeds should I buy?

White ones work fine, but I love mixing in a few black sesame seeds too – the color contrast is beautiful and they have a slightly deeper flavor.