Teriyaki Steak

This teriyaki marinade goes well beyond the bottled stuff. Fresh grated ginger, sliced garlic, grated orange zest, and burgundy wine mixed with low-sodium soy sauce and olive oil create a complex, layered flavor that soaks into thick porterhouse or T-bone steaks over a full 24 hours.

The orange zest is the secret ingredient here. It adds a fragrant citrus brightness that lifts the salty-sweet soy and ginger combination and keeps the marinade from tasting one-note. Three teaspoons is generous, and you’ll notice it in every bite.

Low-sodium soy sauce is not optional. The recipe specifically warns against regular soy sauce because two-thirds of a cup of full-sodium soy in a marinade this long would cure the meat into something unbearably salty. Low-sodium gives you the umami and color without the salt assault.

The burgundy wine adds tannins that help tenderize the steak and a dry, fruity depth that rounds out the marinade. Save some for the table. A glass of the same burgundy alongside the finished steak is a natural pairing.

Pro Tips

• Turn the bag every few hours during the 24-hour soak for even coverage. Marinade pools at the bottom, and the top side can get neglected.
• Pull the steaks out of the fridge 30 minutes before grilling so they come to room temperature. Cold steaks sear unevenly.
• Pat the steaks dry before grilling. The oil in the marinade will cause flare-ups if the surface is too wet.
• Let the grilled steaks rest 5 minutes before cutting so the juices redistribute.

Variations

• Add a tablespoon of honey to the marinade for a sweeter, more caramelized crust on the grill.
• Use flank steak instead of porterhouse for a leaner option that still absorbs the marinade well.
• Toss in a dried chili pepper for gentle heat that builds during the long soak.