Teriyaki Glazed Steak with Fried Rice Waffles

This Teriyaki Glazed Steak with Fried Rice Waffles is a restaurant-worthy meal that’s surprisingly easy to make at home. I love how the rich, juicy steak pairs with the sweet-savory maple teriyaki glaze, while the crispy fried rice waffles add a fun and creative twist to the plate. It’s a recipe that feels indulgent yet approachable, perfect for impressing guests or treating myself to a special dinner.

Why You’ll Love This Recipe

I like this recipe because it combines bold flavors with an exciting presentation. The glaze brings a balance of salty soy, sweet maple, and aromatic ginger and garlic, while the fried rice waffles turn simple rice into something crispy and unique. I also love how the scallions tie everything together, adding freshness to the rich steak and flavorful sides.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Steak
2 (12 ounce) center cut strip steaks, at room temperature if possible
1 tablespoon canola oil
kosher salt and pepper
scallions for garnish

Maple Teriyaki Glaze
1/3 cup low sodium soy sauce
2 tablespoons maple syrup
2 tablespoons mirin
1 clove garlic, minced
1/2 inch piece of ginger, minced

Fried Rice Waffles
1 tablespoon canola oil
2 scallions, sliced, white and green parts separated
2 1/2 cups cooked white rice
1 teaspoon sesame oil
salt and pepper

Directions

1. I start with the glaze by combining soy sauce, maple syrup, mirin, garlic, and ginger in a small saucepan. I simmer over medium heat until slightly thickened, then set it aside.
2. For the fried rice waffles, I heat canola oil in a skillet and sauté the white parts of the scallions until fragrant. I stir in the cooked rice, sesame oil, salt, and pepper. I let it cool slightly, then press the mixture into a preheated waffle iron until golden and crispy.
3. For the steak, I pat the strip steaks dry and season generously with salt and pepper.
4. I heat canola oil in a cast-iron skillet over medium-high heat and sear the steaks for about 3–4 minutes per side, depending on thickness, until they reach my desired doneness.
5. I brush the steaks generously with the maple teriyaki glaze, letting it caramelize slightly in the pan.
6. I let the steaks rest for 5 minutes before slicing.
7. I plate the steak slices alongside the fried rice waffles, drizzle with extra glaze, and garnish with scallion greens.

Servings and Timing

This recipe makes 2 servings. Preparation takes about 15 minutes, cooking requires around 25 minutes, and resting adds another 5 minutes.

Variations

Sometimes I swap strip steaks for ribeye or sirloin, depending on what I have on hand. For a spicier glaze, I add a pinch of red pepper flakes or a dash of chili paste. I also like experimenting with brown rice or jasmine rice for the waffles, which give slightly different textures.

Storage/Reheating

I store leftover steak and waffles separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the steak gently in a skillet over low heat and re-crisp the rice waffles in a toaster oven or air fryer. I avoid microwaving the waffles since they lose their crunch.

FAQs

Can I make the glaze ahead of time?

Yes, I prepare it in advance and store it in the fridge for up to 3 days, reheating before using.

Can I use a different cut of steak?

Yes, ribeye, sirloin, or filet mignon all work well with this glaze.

How do I know when the steak is done?

I use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Can I make the rice waffles without a waffle iron?

Yes, I press the rice mixture into a skillet and cook until crisp on both sides.

Can I use brown rice instead of white rice?

Yes, but I make sure it’s fully cooked and cooled before pressing it into the waffle iron.

What if my rice waffles fall apart?

I press the rice mixture firmly and let it crisp longer in the waffle iron before lifting the lid.

Can I double the glaze for extra sauce?

Yes, I often make extra for drizzling over the steak and waffles.

Can I grill the steak instead of pan-searing?

Yes, grilling works beautifully, and I brush on the glaze during the last few minutes of cooking.

Do I need to rest the steak before slicing?

Yes, resting allows the juices to redistribute and keeps the meat tender.

Can I freeze the rice waffles?

Yes, I freeze them in a single layer, then reheat in the toaster oven or air fryer until crispy.

Conclusion

I love making Teriyaki Glazed Steak with Fried Rice Waffles because it transforms simple ingredients into a meal that feels gourmet. The sweet-savory glaze, perfectly seared steak, and crispy rice waffles come together in a way that’s both fun and satisfying. It’s a recipe I return to whenever I want to impress without spending hours in the kitchen.

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