Here's What You'll Need
bone-in ribeye steak, sesame oil, tamari soy sauce, balsamic vinegar, sriracha, brown sugar, grapeseed oil, sesame seeds, scallions
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.
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.
Carefully lift the ribeye steak out of the marinade, allowing excess to drip off. Place gently in a hot skillet.
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.
Once ribeye has reached desired temperature, use tongs to transfer steak to a cutting board. Allow meat to rest for 10 minutes before slicing.
Use a sharp knife to slice the ribeye into pieces about ¼-½" thick. Garnish with sesame seeds and scallions, then serve immediately.