In a bowl, combine all of your ingredients for Teriyaki Sauce, mix well.
Trim off any extra fat from the steaks, and stick them in a Ziploc bag. Add 4 Tbsp. of the marinade in the bag. Tightly seal up and stick in the fridge for about 30 minutes.
In Japan, Teriyaki Sauce is thin but American Teriyaki Sauce is always thick. If you prefer thick Teriyaki Sauce, combine your corn starch and water and whisk in a small bowl.
Bring the Teriyaki Sauce to a boil in a frying pan to evaporate the alcohol (sake) for 15 seconds. If you prefer thin sauce, remove the pan from the heat and set aside.
For thicker sauce, stir in the corn starch mix to the sauce and whisk all together so that the corn starch mix is well blended. Remove from the heat and set aside.
In a cast iron skillet or a frying pan, heat your oil on medium high heat. When your pan is hot, remove the steaks from the marinade and pat dry with a paper towel before cooking to prevent steaming.
Sear the meat for 2 minutes on one side, then 1.5 minutes on the other side. That’s for medium-rare/medium for ½ inch thick steaks. Use your judgement if your steaks are thicker or thinner than this. You can vary the cooking time depending on how thick your steaks are and how you like yours cooked.
Pour 2 Tbsp. of Teriyaki Sauce over each steak. The sauce gets bubbly and gives nice glaze over the steaks. Make sure you do this step as it adds so much flavour to the meat.
Remove the steaks from the pan and transfer to a plate before the sauce starts to burn. Let the steaks rest to allow juices to distribute for 5-10 minutes before slicing.
Slice steaks into thin pieces.
Serve with leftover sauce in a dish so you can drizzle it over top.
Serve with a big smile. Your going to love this meal!