Totally restaurant-worthy!

The Best Sesame Ribeye

Recipe Snapshot



Total Time

6 h 15 minutes




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.

Make the marinade


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.

Bring the steak to room temp


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.

Heat a large cast iron skillet


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!

Sear the steak


Using tongs, carefully flip the steak over every 30 seconds, until a deep crust forms. Cook. We recommend using a meat thermometer to ensure proper doneness. 

Flip the steak every 30 seconds


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

Allow steak to rest


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

Slice and serve


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