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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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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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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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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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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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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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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