Sesame-Marinated Ribeye In A Cast-Iron Skillet
A rich marinade of sesame oil, tamari, balsamic, sriracha, and brown sugar gives this cast iron ribeye incredible depth of flavor. Searing in a hot skillet creates that signature crust while keeping the inside perfectly juicy. It's bold, flavorful, and restaurant-worthy.
Servings: 6 servings
Calories: 413kcal
Equipment
Ingredients
- 1½-2 lb bone-in ribeye steak
- ½ cup sesame oil
- ½ cup tamari or regular soy sauce
- ¼ cup balsamic vinegar
- 2 Tbsp sriracha
- 2 Tbsp brown sugar
- 2 Tbsp neutral oil
- Sesame seeds
- Scallions thinly sliced, for serving
Instructions
- Make the marinade. Combine ½ cup sesame oil, ½ cup tamari soy sauce, ¼ cup balsamic vinegar, 2 Tbsp sriracha, and 2 Tbsp 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.
- 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 for about 30 minutes.
- 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.
- Sear the steak. Carefully lift the steak, allowing excess marinade to drip off. Place gently in the hot skillet. Watch out for any oil that may splatter!
- 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). I recommend using a meat thermometer to ensure proper doneness. When the steak is about 5-10 degrees below your desired temperature, pour the remaining marinade into the skillet. The sauce will bubble and the sugar will caramelize.
- 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.
- Slice and serve. Cut the steak into ¼-½-inch thick slices, garnish with sesame seeds and scallions, then serve immediately. Enjoy!
Notes
- Steak doneness:
- Rare: 120–130°F / 49–55°C
- Medium-rare: 130–135°F / 55–57°C
- Medium: 135–145°F / 57–63°C
- Medium-well: 145–155°F / 63–69°C
- Well done: 155–165°F / 69–73°C
- Remove steak about 5°F / 3°C below your target temp—it will continue to rise 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
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