Teriyaki originated in Japanese cooking but quickly become popular in American cuisine. Traditional teriyaki is a sweet-sour sauce made as a glaze, applied to food moments before it is done cooking, by way of either grilling or pan frying. American cuisine has brought teriyaki into a marinade, and the preferred method of cooking is quickly with high heat. Teriyaki steak cooks well in the broiler but can also be baked. Buy ready-made teriyaki sauce from the grocery store, or make it yourself.
Mix the soy sauce, ¼ cup water, honey, chives, garlic, ginger, rice wine and pepper to taste in a large plastic bag or bowl with a lid.
Add the steak to the marinade. Squeeze out excess air if you are using a plastic bag or cover the bowl tightly, and refrigerate the marinating steak for 2 to 10 hours.
Let the steak come to room temperature, approximately 30 minutes, before cooking.
Preheat the broiler to 475 degrees Fahrenheit if your broiler gives you the option of setting the temperature.
Take the steak out of the marinade, and place it on a sheet of aluminum foil or a broiler sheet in a baking dish.
Cook the teriyaki steak in the broiler for 6 to 7 minutes on each side or until the internal temperature reaches 145 degrees Fahrenheit.
Rest the steak for 5 minutes to redistribute the juices throughout the meat.
Preheat the oven to 400 degrees Fahrenheit.
Place the marinated steak in a baking dish, and pour any excess marinade over the steak.
Cover the baking dish with aluminum foil.
Cook in the oven for 30 to 40 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Let the steak rest for 5 minutes before cutting.
Add a pinch of crushed red pepper flakes if you like a spicy marinade.
Use cuts of beef like sirloin, flank or skirt steak.