+
0 (0)

Categories: Grilled, Main courses

Kalbi Rib-Eye Steaks

Kalbi Rib-Eye Steaks
Perry C. Riddle / Los Angeles Times

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 ... Read more

Total time: 20 minutes | Serves 4
Note: If you have more time, marinate the steaks up to 1 hour.
  • 2 (8- to 12-ounce) rib-eye steaks
  • 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
  • 1 to 2 teaspoons toasted sesame seeds
  • 1/2 red onion, sliced

Step 1Season steaks with salt and pepper, and let stand 10 minutes at room temperature.

Step 2Combine 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.

Step 3Remove 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.

Each serving:
289 calories; 899 mg sodium; 75 mg cholesterol; 18 grams fat; 4 grams carbohydrates; 27 grams protein; 0.24 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Grilled
Naked ribs
Grilled whole snapper with tomato-cucumber salad
Grilled matsutake mushrooms
Grilled radicchio and prosciutto