Ingredients

4 (7 ounce) rib eye steaks or New York strip steaks
1/2 cup teriyaki sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons sweet sherry
2 cloves garlic, crushed
2 teaspoons freshly grated ginger
finely chopped green onion, to garnish

Directions

Trim steaks of excess fat.In a medium glass bowl, combine teriyaki sauce, soy sauce, honey, sweet sherry, garlic, and ginger.Add steaks to marinade and turn to coat well.Cover and refrigerate for at least 4 hours, but overnight is recommended.Drain meat and reserve marinade.

In a nonstick skillet, cook steaks over high heat 2 minutes each side to seal in flavor.For rare steaks, cook another minute per side.For medium steaks, reduce heat and cook another 2 to 3 minutes per side.For well-done steaks, cook another 4 to 6 minutes per side.

In a saucepan, bring reserved marinade to a boil.Reserve 1/4 cup and pour remaining marinade over steaks during last few minutes of cooking.Serve steaks with reserved marinade drizzled over top.Garnish with finely chopped green onions.