1-First: trim any silverskin or connective tissue from the 680 grams of hanger steak to ensure tenderness. Then, coat the steak evenly with a mixture of 14 grams grated ginger, 8 grams grated garlic, 2 tablespoons sake, 1/4 teaspoon salt, and 1 tablespoon vegetable oil, and refrigerate for at least one hour to let the flavors soak in.

2-Second: while the steak marinates, prepare the teriyaki sauce by combining 1/4 cup soy sauce, 1/4 cup sake, and 1/4 cup evaporated cane sugar in a pot. Boil this mixture for 3-4 minutes until it thickens to a syrupy consistency, creating a glossy glaze that will coat the steak perfectly.

3-Third: heat your grill to high and cook the steak for about 4 minutes per side until a browned crust forms. For added flair, turn the steak at a 45-degree angle to create diamond grill marks, and use an instant-read thermometer to check doneness aim for 125°F for rare up to 160°F for well done for the best results.

4-Fourth: remove the steak from the grill and let it rest for 10 minutes to preserve its juices before slicing against the grain. This resting period is crucial, as it locks in moisture and enhances tenderness.

5-Finally: drizzle the steak with the prepared teriyaki sauce and garnish with black sesame seeds and chopped scallions for a visually appealing finish. Serve it hot, perhaps over rice or veggies, and remember tips like keeping marinade and sauce separate to avoid burning for that ideal glossy result.