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YIELD

6 servings

TYPE

TIME

6 hours 15 minutes

LEVEL

Intermediate 

Here's What You'll Need

1

bone-in ribeye steak, sesame oil, tamari soy sauce, balsamic vinegar, sriracha, brown sugar, grapeseed oil, sesame seeds, scallions

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Make the Marinade

2

Combine sesame oil, balsamic vinegar, tamari, sriracha, and brown sugar, then whisk to combine. Place ribeye in a container, pour marinade on top. Cover tightly and refrigerate at least 30 minutes.

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Bring the Steak to Room Temp

3

When you're ready to begin, take the steak out of the refrigerator and allow it to come to room temperature, 30 minutes – 1 hour.

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Sear the Steak

4

Carefully lift the ribeye steak out of the marinade, allowing excess to drip off. Place gently in a hot skillet.

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Flip Steak

5

Flip every 30 seconds, until a deep crust forms. Cook until desired doneness. When steak is 5-10 degrees below desired temp, pour remaining marinade into skillet.

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Allow Steak to Rest

6

Once ribeye has reached desired temperature, use tongs to transfer steak to a cutting board. Allow meat to rest for 10 minutes before slicing.

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Slice and Serve

7

Use a sharp knife to slice the ribeye into pieces about ¼-½" thick. Garnish with sesame seeds and scallions, then serve immediately.

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