Koreans like a little sweet and sour in their marinades and so do I. This recipe draws on the flavors of Korean barbecue, but with a distinctly North American cut and portion size.
For the marinade: 1 cup | 250 mL soy sauce 1/4 cup | 50 mL rice vinegar 1/3 cup | 75 mL chopped green onions 2 Tbsp | 25 mL liquid honey 2 Tbsp | 25 mL finely minced garlic 2 Tbsp | 25 mL finely minced ginger 1 tsp | 5 mL toasted sesame oil 1 tsp | 5 mL Vietnamese hot sauce
For the steaks: three 16 oz | 500 g rib-eye steaks, about 2 inches | 5 cm thick, with rib bones attached toasted sesame seeds 1 green onion, chopped for garnish
Combine the marinade ingredients in a nonreactive bowl or pan. Place the steaks in the marinade and turn them to coat them. Refrigerate them, uncovered, for at least half an hour and up to 2 hours, turning them once or twice. Remove the steaks from the marinade and pat them dry. Transfer the marinade to a small saucepan and cook it over medium-high heat until it comes to a boil. Reduce the heat to medium-low and simmer the marinade for 5 minutes. Set it aside. Prepare your grill for direct medium heat. Cook the steaks for 4–6 minutes per side, or until they have an internal temperature of 125°F | 52°C. Remove them from the grill and let them rest, loosely tented in foil, for about 5 minutes. Remove the steaks from the bone and cut them into 1⁄2-inch | 1 cm slices. Divide the slices between 4 plates and drizzle them with a little of the sauce. Garnish the meat with chopped green onion and sesame seeds. Put the remaining sauce in a serving dish so guests can help themselves.