Korean · Dinner
Korean Grilled Beef Ribeye
Bone-in beef ribeye marinated in soy sauce, pear, garlic and sesame oil, then grilled hot and fast over direct heat to a charred exterior and pink center. Sliced thin and served with scallion, toasted sesame seeds and steamed rice, in the style of Korean barbecue houses.
$10
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
595Calories
46.3gProtein
32.8gFat
27.6gCarbs
7.1gSugar
1.4gFiber
1467mgSodium
195mgChol
12gSat Fat
578mgPotassium
47mgCalcium
3.6mgIron
3.2mcgVitamin B12
3mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the ribeye dry, grate garlic and pear, slice scallion. Whisk soy sauce, sesame oil, garlic, pear, brown sugar and black pepper until sugar dissolves.
2
Marinate
Pour marinade over ribeye, coat both sides, cover and refrigerate 1.5 hours.
3
Grill
Wipe grill grates with oil, heat to high. Grill ribeye 3 to 4 minutes per side until deep charred marks form and internal center turns pink.
4
Plate
Rest ribeye 5 minutes, slice thinly against the grain. Scatter scallion and sesame seeds over, serve with rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g bone-in beef ribeye, about 1-inch thick
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp sesame oil
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp Asian pear (or apple)
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp black pepper
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1 cup190g cooked white rice, for serving
- 1 tsp1 tsp vegetable oil, for the grill grates
