Teriyaki au Jus Glazed Steak
Teriyaki Au Jus Glazed Steak
Ingredients
- 2 boneless ribeye steaks
-
½ cup Johnny’s Teriyaki Au Jus
2 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon water
-
Johnny’s seasoning salt to taste
- Ground black pepper to taste
- Vegetable oil for cooking
Directions
Season the ribeye steaks with Johnny’s seasoning salt and pepper on both sides.
Heat a skillet or frying pan over medium-high heat and add a bit of vegetable oil.
Sear the steaks for about 4-5 minutes on each side for medium-rare (adjust cooking time to your desired level of doneness).
Remove the steaks from the pan and let them rest on a plate while you make the sauce.
In a small bowl mix together the teriyaki au jus and honey. In the same pan, add au jus and honey mixture. Stir and simmer for a few minutes to combine the flavors.
In a small bowl, mix the cornstarch and water to create a slurry.
Slowly pour the cornstarch slurry into the sauce while stirring continuously.
Continue to simmer until the sauce thickens to your desired consistency. Slice the rested steaks, and drizzle the teriyaki au jus sauce over them before serving.