Korean BBQ-Inspired Glazed Ribeye with Sesame Asparagus

Korean BBQ-Inspired Glazed Ribeye with Sesame Asparagus ingredients

• 1 lbs Ribeye steak, 1 inch thick
• 0.5 tsp Kosher salt
• 0.25 tsp Black pepper
• 1 tbsp Olive oil
• 0.25 cup Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 0.25 tsp Red pepper flakes
• 1 bunch (about 1 lb) Asparagus, trimmed
• 1 tbsp Olive oil
• 1 tsp Sesame seeds, toasted
• 0.25 tsp Kosher salt
• 1 tbsp Green onions, sliced

How to make Korean BBQ-Inspired Glazed Ribeye with Sesame Asparagus

1. Remove the 1 lb ribeye steak(s) from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the steak thoroughly dry with paper towels to ensure a good sear. Season both sides with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.
2. While the steak rests, prepare the Korean glaze: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1/4 teaspoon red pepper flakes (if using). Set aside.
3. Prepare the asparagus: Trim the tough woody ends from 1 bunch of asparagus. Toss the asparagus with 1 tablespoon olive oil and 0.25 teaspoon kosher salt on a baking sheet or in a bowl.
4. Preheat a large cast iron skillet or heavy-bottomed pan over medium-high heat for 3-5 minutes until very hot. Add 1 tablespoon of olive oil to the hot pan.
5. Carefully place the seasoned ribeye steak(s) in the hot skillet. Sear for 3-4 minutes per side for a medium-rare steak (130-135°F internal temperature for 1-inch thick steak). Adjust cooking time based on desired doneness.
6. Remove the steak from the skillet and transfer it to a plate. Loosely tent with foil and let it rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender steak.
7. While the steak rests, add the prepared asparagus to the same hot skillet (no need to clean). Sauté the asparagus for 5-7 minutes, stirring occasionally, until tender-crisp and lightly charred. Remove from pan and sprinkle with 1 teaspoon toasted sesame seeds.
8. Pour the prepared Korean glaze into the still-hot skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it cook for 1-2 minutes, stirring constantly, until the glaze slightly thickens.
9. Slice the rested ribeye steak against the grain into thin strips. Return the sliced steak to the skillet with the glaze, tossing gently to coat all the pieces evenly.
10. Serve the glazed ribeye immediately alongside the sesame asparagus. Garnish with 1 tablespoon sliced green onions, if desired.

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