- 2-8oz Hangar steaks
- 1 pineapple, peeled, cored and cut into 1-inch rings
- ¾ cup Blis Hardwood Smoked Soy Sauce
- ¼ cup Junmai Sake
- ½ cup Mikes Hot Honey
- ¼ cup water
- 2 garlic cloves, minced
- Steak Salt
- Sesame Seeds
1. In a saucepan, set over medium heat, whisk together the ingredients and bring to a boil. Reduce heat to low and allow to reduce for 10 minutes. Remove from heat.
2. Season hanger steaks with steak salt & spray with Duck Fat or oil. Grill steaks over high heat for about 1-2 minutes a side and remove from grill.
3. Baste pineapple slices with teriyaki sauce and sprinkle with sesame seeds. Grill pineapple over high heat for 2-3 minutes per side.
4. Heat a cast iron or stainless-steel skillet on grill or stove top set to medium to medium-high heat. Add teriyaki sauce and hangar steaks. Simmer and baste steaks with sauce until they reach an internal temperature of 120 degrees. Remove from heat and place steaks on a separate plate to rest and rest for at least 10 minutes before slicing and serving with grilled pineapple.