Korean Rib-EyesSteven Raichlen
Rib Eye Steaks with a Korean-influence of sesame, grilled and served with garlic, scallions, romaine lettuce and chili paste for heat.
- Advance Prep: 1 to 2 hours for marinating the steaks
- Yield: 4
- Method: Direct grilling
For the beef and marinade:
- 4 steaks, each about 1 inch thick
- 1/2 cups soy sauce
- 1/3 cups sugar
- 3 tablespoons sake, rice wine, or sherry
- 2 tablespoons Asian (dark) sesame oil
- 8 cloves garlic, thinly sliced
- 4 scallions, both white and green parts, trimmed and minced
- 2 tablespoons sesame seeds, toasted
- 1/2 teaspoons freshly ground black pepper
- Optional: Asian Pear Dipping Sauce (see recipe below)
Step 1: Individual leaves of romaine lettuce, small bowls of Korean chile paste (sometimes called hot chile paste or toejang), raw cloves of peeled garlic, Korean pickled cabbage (kimchi),
grilled scallions, etc. (This array of condiments is collectively called panchan.)
Step 2: Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Arrange steaks in one layer in a baking dish. Pour the marinade over them, cover, and refrigerate for 1 to 2 hours.
Step 3: Preheat the grill to high. When ready to cook, oil the grill grate.
Step 4: Remove the steaks from the marinade and drain. (Discard the marinade.) Put the steaks on the hot grate and grill, turning with tongs, 4 to 6 minutes per side, for medium rare. Transfer the meat to a cutting board and let rest for 2 to 3 minutes. Slice across the grain.
To eat, fold meat and any or all of the condiments above into a lettuce leaf. Serve with dipping sauce if desired.