Hi Melody, did it work out in the end??

Alas I am not a cook : I didn’t know anything so I am marinating steak store Teriyaki Sauce they are in Thin slices. I will do the marinade 1-3 minutes on both sides but I am concerned they will stick to my skillet . Pamed it Idk… I just have vegetable oil… I was thinking crock pot. I guess I need a wok. I am going to grab some rice from the Japanese Fast food place. So flustered… It’s was s’posed to be my Birthday meal. Only I had to replace my crock pot so Idk what to do now. Sigh I guess I will just toss it if it doesn’t turn out. Argh 😫

In reply to CW.

BTW, I did not cut the ribeye steak into slices prior to cooking. After removing the bone we cut each steak in half because they were too large for the serving size we wanted. They were served as steaks and were still very flavorful, through and through.

This makes the BEST teriyaki beef ever!!! I didn’t have enough sake and mirin on hand for the amount of steak we were cooking so I made a batch of marinade using what I had enough for, following the proportions in the recipe. I improvised a second batch substituting both the sake and the mirin with Vermouth + more brown sugar (I tasted Chinese Xiaoxing cooking wine and Vermouth, comparing them to the flavor of the sake and decided the Vermouth was much closer in character). I cooked both batches separately so that I could keep the original recipe as the control. When tasting after cooking off the alcohol, I had to add more sugar to the improvised recipe to bring it closer in flavor to the original. When I was satisfied, I mixed the 2 batches together, cooled it over a bowl of ice water, then marinated the beef ribeye for 3 hours because that was all the time we had. (We cut the bones off the ribeye to eat them separately as ribs). We grilled them on a super hot gas grill for about 4 minutes on each side (until the charred color looked right). It turned out FANTASTIC! The secret to the success of this recipe is in large part to the great recipe, but the grilling on a very hot grill was also essential. We served this for a weekly friends and family dinner for 8 and everyone absolutely loved this.

The original recipe is perfect as it is. I only added my improvised version in case anyone else had the same problem I had of not having enough of the ingredients on hand. From now on, I will keep Mirin and sake stocked in my pantry. Until I discovered this recipe, I rarely used those ingredients. Now this recipe is going into my regular rotation.