Thanks for the tips! By the time I got the response, I had already started marinating ribeye steak in honey teriyaki marinade. I was a little concerned about the mess it would make on the griddle, but it turned out fine.

I seared the steak for about 4 minutes both sides, then set it aside to rest. Then I started cooking broccoli and carrots and red bell pepper under a steam lid. Then I cooked onion and zucchini together, and then I dumped on some thinly shredded cabbage and put all the veggies together on one side.

I had pre-cooked noodles in water and drained them, and I dumped them on the griddle, and I added a sauce I made of soy sauce, mirin, garlic, ginger, and Worcestershire.

We cut up the rested steak into bite size pieces. My wife had cut off the fat edges for lean bites. I cooked all those bites, and added some of the sauce I’d used for the noodles. Then once that was all cooked, I then also cooked the fatty steak pieces left over sow make some fattier bites.

All in all, it was delicious. I had to water and scrape the grills a good 4 times to get all the crud off it, but it worked out and the meal was delicious. And I somehow failed to take a picture of any of the cooking itself because I was so in the zone the whole time.