Kalbi Rib-Eye Steaks

Time20 minutes
YieldsServes 4
Kalbi steak with mint tea and tangy ginger dressing.
(Perry C. Riddle / Los Angeles Times)
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Rib-eye steak and Korean flavors are an irresistible combination to a meat-lover like me. In this recipe, the even marbling of the rib-eye quickly absorbs the intense flavor of the Asian marinade.

Serve the steak with a salad of baby or European greens tossed with a slightly sweet, tangy ginger dressing, the perfect counterbalance to the steak’s robust flavors.

To complete the meal, offer tall cold glasses of tea.


Season steaks with salt and pepper, and let stand 10 minutes at room temperature.


Combine soy sauce, sesame oil, Worcestershire sauce, garlic, and brown onion in blender and puree until smooth. Pour over steaks and marinate 5 to 10 minutes.


Remove steaks from marinade. Cook steaks on grill pan over high heat until desired doneness, about 3 to 5 minutes per side for rare. (Steaks can also be cooked on outdoor grill.) While preparing steaks, grill red onion a few minutes on each side. Remove steaks from grill pan, sprinkle with toasted sesame seeds and let rest 5 minutes. Serve with grilled onion.

If you have more time, marinate the steaks up to 1 hour.