Jun 8, 2012
Korean-style Rib-Eyes
Makes 6
servings
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.