Teriyaki Steak with Grilled Pineapple

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Any tender steak tastes great with classic teriyaki marinade. In this recipe we suggest Porterhouse, but you won't go wrong with sirloin or T-bone. The T-bone comes from the center section of the short loin, between the Porterhouse and the club steak, and, although it has a smaller fillet, is very similar in texture and flavor to the Porterhouse. If you would rather grill these fine steaks without marinating them first, please do. Use the marinade, too, on round steak or rib steak. Rib steaks are less tender and fattier than club steaks, which they resemble in appearance. Round steaks are from the rump and are quite lean, which is why they do well when marinated—the lack of fat means the meat is drier than other cuts and so benefits from a good soaking in a flavorful liquid.

Cooking Method:
Grilling Grilling
Servings :
  • Ingredients
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    3 (24 oz. ) T-Bone Steaks, you can substitute 3 22-ounce USDA Prime Porterhouse Steaks or 3 24-ounce American Wagyu Porterhouse Steaks for the T-Bone Steaks.
    Vegetable oil cooking spray
    6 (1 1/2 to 2 inch-thick) fresh or canned and drained pineapple rings
    Canola oil
    1/4 cup brown sugar

    Teriyaki Marinade

    1/2 cup low-sodium soy sauce
    1/2 cup dry sherry
    1/3 cup canola oil
    6 tbsp. rice wine vinegar
    1 tbsp. sesame oil
    1/4 cup firmly packed light or dark brown sugar
    2 tbsp. chopped fresh ginger
    4 scallions, sliced
    2 cloves garlic, minced


    Put the steaks in a shallow glass or ceramic dish and pour 1 cup of the marinade over the meat, turning several times to coat. Cover and marinate at room temperature for 30 minutes or refrigerate for as long as 2 hours. Turn the meat once or twice.
    Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
    Lift the steaks from the marinade. Discard the marinade. Grill the steaks for 10 to 12 minutes. Turn and grill for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.
    Meanwhile, brush the pineapple slices on both sides with a little canola oil and sprinkle each one with about 2 teaspoons of brown sugar. Lay sugared side down on the outer edge of the grill, away from the hottest heat. Grill for about 7 minutes, turn, and grill for 6 or 7 minutes longer, or until lightly browned and tender. Serve set on top or alongside the steak.
    Make the marinade. Combine the soy sauce, sherry, canola oil, vinegar, sesame oil, and sugar in a glass or ceramic bowl and whisk until the sugar dissolves. Add the ginger, scallions, and garlic and stir gently.