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Kalbi Rib-Eye Steaks

Time 20 minutes
Yields Serves 4
Kalbi steak with mint tean 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.

1

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

2

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.

3

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.