Korean Ribeye Steaks

Readers of this blog know that I am unabashed steak lover. Especially ribeye steaks...with all of that glorious marbling. I would have ribeyes for dinner seven days a week if I could. Unfortunately, I have a spouse that prefers a little more variety in her dinner menus.

So in the interest of keeping the peace and making her feel that ours is indeed a participatory partnership, I will, from time to time, ask her what she would like for dinner. This causes a huge smile to break out on her face and she will respond with something like: "How about something Korean?"

I just love a challenge. So I retire to my office and use Google to spin up all the recipes for Korean Ribeye Steak. After all, one must strive to support your spouse and show that you are willing to go to the ends of the earth to fulfill their most ardent wishes.


INGREDIENTS

For the Steaks
2, 12-ounce ribeye steaks, 1-3/4 inches thick

For the Marinade
1/2 teaspoon salt
1/2 teaspoon white pepper
1/3 cup soy sauce
2 tablespoons sesame oil
1 teaspoon Worcestershire sauce
3 cloves garlic
1/4 cup minced onion
2 teaspoons toasted sesame seeds


DIRECTIONS

1. Combine marinade ingredients in a blender and puree until smooth. Place steaks in a Ziplock bag and add marinade. Marinate in refrigerator for 6 hours.
2. Preheat oven to 450º.
3. Remove steaks from marinade and pat dry with paper towels. Heat a cast iron pan over high heat for 5 minutes. Then add steaks to pan and cook for 5 minutes.
4. After 5 minutes, flip steaks and slide pan into the oven. Cook for 5 minutes.
5. Remove steaks from pan. Tent with foil and let them rest for 5 minutes. Then serve.

Wine pairing: Zinfandel. Rombauer if you are living large and want your wife to forget that it really is just another ribeye recipe. 

Grogs and Goldie, 1956