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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sliced ribeye steak on a platter with sesame and scallions

Cast Iron Sesame Ribeye

Posted by: Ari Laing

When it comes to a steak dinner at home, nothing is quite as celebratory as a cast iron Ribeye Steak! We marinate ours in a mix of sesame oil, tamari soy sauce, balsamic, sriracha, and brown sugar, giving the steak a deep, rich flavor. Cooking in a cast iron ensures even heat across the pan, helping to give the steak that crispy exterior, while keeping the center tender and juicy. Totally restaurant-worthy, but made at home!

recipe +-

Posted by: Ari Laing
Sliced ribeye steak on a platter with sesame and scallions
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5 from 1 vote

Cast Iron Sesame Ribeye

When it comes to a steak dinner at home, nothing is quite as celebratory as a cast iron ribeye! We marinate ours in a mix of sesame oil, tamari soy sauce, balsamic, sriracha, and brown sugar, giving the steak a deep, rich flavor. Cooking in a cast iron ensures even heat across the pan, helping to give the steak that crispy exterior, while keeping the center tender and juicy. Totally restaurant-worthy, but made at home!
Prep Time5 mins
Cook Time10 mins
Marinating Time6 hrs
Total Time6 hrs 15 mins
Course: Dinner
Cuisine: American, Asian
Keyword: pan seared ribeye, ribeye marinade
Servings: 6 servings
Calories: 413kcal
Author: Ari Laing

Equipment

  • Cast iron skillet

Ingredients

  • 1 ½ - 2 lb bone-in Ribeye Steak
  • ½ cup sesame oil
  • ½ cup tamari soy sauce
  • ¼ cup balsamic vinegar
  • 2 Tbsp sriracha
  • 2 Tbsp brown sugar
  • 2 Tbsp grapeseed oil or other neutral, high smoke point oil
  • Sesame seeds for serving
  • Scallions thinly sliced, for serving

Instructions

  • Make the marinade. Combine sesame oil, tamari soy sauce, balsamic vinegar, sriracha, and brown sugar in a bowl, then whisk to combine. Place ribeye in a large glass container, then pour marinade on top. Cover tightly and refrigerate for at least 30 minutes, or up to 12 hours.
    Asian steak marinade in a bowl
  • Bring the steak to room temp. When you're ready to begin cooking, take the steak out of the refrigerator and allow it to come to room temperature. We usually let it sit out for 30 minutes - 1 hour.
    Best ribeye marinade with sesame oil and tamari
  • Heat a large cast iron skillet. Set a large cast iron skillet over high heat. After about 5 minutes, add a couple tablespoons of a neutral oil, such as grapeseed, avocado, or canola oil.
  • Sear the steak. Carefully lift the ribeye steak out of the marinade, allowing excess to drip off. Place gently in the hot skillet. Watch out for any oil that may splatter!
    Pan seared ribeye with Asian marinade in a cast iron skillet
  • Flip the steak every 30 seconds. Using tongs, carefully flip the steak over every 30 seconds, until a deep crust forms. Cook until desired doneness is reached (see chart below). We recommend using a meat thermometer to ensure proper doneness. When the steak is about 5-10 degrees below your desired temperature, pour remaining Asian steak marinade into the skillet. The sauce will bubble and the sugar will start to caramelize.
    Cooking a ribeye in a cast iron skillet
  • Allow steak to rest. Once ribeye has reached desired temperature, use tongs to transfer steak to a cutting board. Allow meat to rest for 10 minutes before slicing.
    Sesame ribeye resting a plate before slicing
  • Slice and serve. Use a sharp knife to slice the ribeye into pieces about ¼-½" thick. Garnish with sesame seeds and scallions, then serve immediately.
    Sliced ribeye steak on a platter with sesame and scallions

Notes

  • For rare: 120-130 F (49-55 C)
  • For medium-rare: 130-135 F (55-57 C)
  • For medium: 135-145 F (57-63 C)
  • For medium-well: 145-155 F (63-69 C) 
  • For well done: 155-165 F (69-73 C)
  • We recommend removing steak from the cast iron skillet with it is 5 degrees below desired temperature, as the steak will continue to cook as it rests.

Nutrition

Serving: 3oz | Calories: 413kcal | Carbohydrates: 3g | Protein: 31g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 678mg | Potassium: 437mg | Fiber: 1g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!