Recipe

Tangy Sweet Steak

A bold, tangy-sweet glaze with crisp edges and a juicy center. Weeknight-friendly, restaurant vibes, zero fuss.

By Matt Campbell

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A sliced medium-rare steak on a cutting board with a glossy tangy-sweet glaze, charred edges, and a small bowl of extra sauce nearby

If you have ever eaten a steak that made you pause mid-bite because the outside was deeply browned, the inside was juicy, and there was this punchy little sweet and tangy moment that kept pulling you back in, that is the lane we are in today.

This is my go-to weeknight steak with a tangy-sweet glaze. When I say authentic, I mean authentic to the way I actually cook at home when I want a real-deal steakhouse vibe: high heat, proper seasoning, and a fast pan sauce that has opinions. The glaze is built on pantry staples: soy sauce for savory depth, vinegar for snap, a touch of brown sugar or honey for shine, and garlic because, obviously. You sear hard, glaze fast, rest like you mean it, and you are done.

A cast iron skillet on a stovetop with a steak searing in bubbling butter and aromatics

Why It Works

Crisp edges, juicy center: A hot pan and a dry steak create that steakhouse crust without complicated steps.
Tangy-sweet balance: Vinegar brightens, sugar rounds it out, and soy sauce keeps it savory so it never tastes candy-like.
Fast glaze, big payoff: The sauce reduces in minutes and clings to the steak like it was born to be there.
Flexible cuts: Works with ribeye, strip, sirloin, or flank, as long as you adjust cook time and slice correctly.

Pairs Well With

Storage Tips

Refrigerate: Cool leftover steak quickly, then store in an airtight container for up to 3 to 4 days. Keep any extra glaze separate if you can.

Freeze: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge.

Reheat without ruining it: Warm sliced steak gently in a skillet over low heat with a splash of water or broth, then add a spoon of glaze at the end. Microwaving works in a pinch, but do it at 50% power in short bursts so it stays tender.

Leftover move: Thinly slice and toss into rice bowls, salads, or a quick steak sandwich with mayo and something crunchy.

Common Questions

What cut of steak is best for this recipe?

Ribeye and New York strip give you the most steakhouse feel. Sirloin is budget-friendly and still great. Flank works too, but treat it differently: cook it hot and fast to medium-rare, rest it a full 10 minutes, then slice very thinly against the grain.

Do I need a cast iron skillet?

No, but it helps. Any heavy stainless skillet works. Nonstick is not ideal because you will not get the same crust.

How do I know when the steak is done?

The most reliable way is an instant-read thermometer. Keep in mind carryover cooking: the steak usually rises about 5 to 10°F while it rests.

Pull temps (then rest): 120 to 125°F for rare, 125 to 130°F for medium-rare, 135 to 140°F for medium.

Typical final temps after rest: rare 125 to 130°F, medium-rare 130 to 135°F, medium 140 to 145°F. (If you like your medium closer to 145°F, pull closer to 140°F.)

Will the sugar burn in the pan?

It can if you add it too early. That is why we sear first, then pour in the glaze and reduce quickly, moving the steak around so it gets coated without scorching.

Can I grill this instead?

Yes. Grill the steak to your preferred doneness, then brush with the glaze during the last 1 to 2 minutes per side. Warm the remaining glaze in a small saucepan and serve it on the side.

Is it safe to let steak sit out before cooking?

Letting it sit out for 15 to 20 minutes while you prep is generally fine and helps it cook more evenly. Just do not leave it out for more than 1 hour.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron or heavy stainless skillet
Tongs
Instant-read thermometer (highly recommended)
Small bowl and whisk
Cutting board and sharp knife
Good ventilation (or turn on the hood)

I started making versions of this steak when I was chasing that restaurant bite at home, the one with the glossy finish and the crust that crackles a little when you slice it. The first time I nailed it, I was cooking with a friend, we had one skillet, two mismatched plates, and zero patience. We poured the sauce in at the end, it thickened in seconds, and suddenly our very normal Tuesday felt like a small victory. Now it is my favorite move when I want something that tastes a little fancy but still lets me eat in sweatpants.

Tangy Sweet Steak

( Reviews)

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 2

Ingredients

Steak

2 steaks (ribeye, New York strip, or sirloin), 1 to 1 1/4 inch thick (about 10 to 12 oz each)
1 1/2 tsp kosher salt (plus more to taste)
1 tsp black pepper (plus more to taste)
1 tbsp neutral oil (avocado, canola, or grapeseed)
1 tbsp unsalted butter
2 garlic cloves, smashed
1 small sprig rosemary or thyme (optional)

Tangy Sweet Glaze

3 tbsp soy sauce (low sodium if you prefer)
2 tbsp rice vinegar or apple cider vinegar
1 1/2 tbsp brown sugar or honey
1 tbsp ketchup (adds body and a subtle sweetness)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 small garlic clove, finely grated
Pinch of red pepper flakes (optional)

Finish (optional but excellent): sliced scallions, toasted sesame seeds, lemon wedge

Sauce note: This glaze is enough to coat 2 steaks and still have a little extra for spooning over slices.

Instructions

Dry and season. Pat the steaks very dry with paper towels. Season both sides with salt and pepper. If you have time, let them sit at room temp for 15 to 20 minutes while you prep the glaze. Do not leave them out longer than 1 hour.
Mix the glaze. In a small bowl, whisk soy sauce, vinegar, brown sugar (or honey), ketchup, Dijon, Worcestershire, grated garlic, and red pepper flakes. Set aside.
Heat the pan. Place a cast iron or heavy stainless skillet over medium-high heat until it is seriously hot. You are looking for a faint wisp of smoke and oil that shimmers the second it hits the pan. Turn on your hood or crack a window.
Sear hard. Add the oil and swirl. Add steaks and do not move them for 2 to 4 minutes, until a deep brown crust forms. Flip and sear the other side 2 to 4 minutes. If the steaks have a fat cap, use tongs to stand them up and render that edge for 20 to 40 seconds.
Butter baste for flavor. Reduce heat to medium. Add butter, smashed garlic, and herbs (if using). Tilt the pan and spoon the foaming butter over the steaks for 30 to 60 seconds.
Glaze fast. Pour in the glaze. It will bubble immediately. Turn the steaks in the sauce for about 45 to 75 seconds, spooning glaze over the top, until the bubbles look syrupy and the sauce coats the back of a spoon. Keep it moving so the sugars do not scorch.
Check doneness. Use a thermometer and account for carryover cooking (it usually rises 5 to 10°F while resting). Pull at 125 to 130°F for medium-rare, or 135 to 140°F for medium.
Rest, then slice. Transfer steaks to a board and rest 5 to 10 minutes (flank prefers 10). Slice against the grain and spoon the remaining glaze over the top.

Matt’s tiny trick: If the glaze reduces too far and looks sticky, add a splash of water and swirl. It will loosen right back up into a sauce you actually want to eat with a spoon.

Flank steak quick note: Use 1 to 1 1/2 lb flank. Sear about 3 to 5 minutes per side depending on thickness, pull at 125 to 130°F, rest 10 minutes, then slice very thinly against the grain.

A rested steak being sliced against the grain with a glossy sauce pooled on the cutting board

Nutrition information is estimated.

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Tangy Sweet Steak

Why It Works

Pairs Well With

Recommended

Fresh Chimichurri

Zesty Mashed Potatoes

Restaurant-Style Tangy Sweet Bok Choy

Crispy Oven-Baked Fries

Storage Tips

Common Questions

What cut of steak is best for this recipe?

Do I need a cast iron skillet?

How do I know when the steak is done?

Will the sugar burn in the pan?

Can I grill this instead?

Is it safe to let steak sit out before cooking?

Tangy Sweet Steak

Ingredients

Steak

Tangy Sweet Glaze

Instructions