Steak Mukbang
Juicy ribeye steak perfect for an epic mukbang session
Perfectly seared ribeye steak with garlic-rosemary butter, ideal for a satisfying steak mukbang experience.
Equipment
Ingredients
Steak Ingredients
ribeye steak (room temperature)
600 g
olive oil
15 ml
sea salt
5 g
black pepper
3 g
butter
30 g
garlic cloves (crushed)
3 pcs
fresh rosemary
2 sprigs
Instructions
Prepare the steak
Pat steak dry with paper towels and season generously with salt and pepper on both sides.
Heat the pan
Heat a heavy cast-iron pan or skillet over medium-high heat until very hot.
Sear the steak
Add olive oil to the hot pan, then carefully place the steak in the pan. Sear without moving for 3–4 minutes until a deep brown crust forms.
Flip and baste
Flip the steak, add butter, crushed garlic and rosemary to the pan. Tilt the pan and spoon the melted butter over the steak for 2–3 minutes.
Rest the steak
Remove steak from pan and let rest on a warm plate for 5 minutes before slicing against the grain.
Serve
Slice the rested steak and serve immediately while hot. Perfect for a steak mukbang video!
Original recipe
Storage
Store sliced steak in airtight container; reheat gently to avoid overcooking
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