Korean BBQ Steak
Thick-cut ribeye steak marinated in a sweet-savory Korean BBQ sauce and seared to perfection for juicy, caramelized results.
Equipment
Ingredients
Main Ingredients
thick-cut ribeye steak (room temperature)
800 g
soy sauce
120 ml
brown sugar
60 g
garlic (minced)
4 cloves
fresh ginger (minced)
15 g
sesame oil
30 ml
rice wine
60 ml
black pepper
2 g
vegetable oil
30 ml
Instructions
Prepare the marinade
Mix soy sauce, brown sugar, minced garlic, ginger, sesame oil, rice wine, and black pepper in a bowl until sugar dissolves.
Marinate the steak
Place the thick-cut ribeye steak in a zip-top bag or shallow dish and pour the marinade over it. Massage to coat evenly and refrigerate for at least 1 hour or overnight.
Heat the pan
Remove steak from marinade and let it come to room temperature. Heat vegetable oil in a cast iron pan or heavy skillet over medium-high heat until smoking hot.
Sear the steak
Add the marinated steak to the hot pan and sear for 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Baste with remaining marinade during cooking.
Rest the steak
Remove steak from pan and let it rest on a cutting board for 5 minutes before slicing against the grain.
Storage
Best enjoyed fresh. Leftovers can be thinly sliced for stir-fries or rice bowls.
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