A can of cream of mushroom soup can be a real dinner saver. Preheat a grill over high heat. After the steaks have marinated, remove them and set aside on a plate. https://www.cdkitchen.com/recipes/recs/2231/Grilled-Rib-Eye- Place the remaining marinade in a small sauce pan and add the sake. Once the grill is very hot, cook the steaks to desired doneness. Season lightly with salt and pepper and serve. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. Got leftovers? While I’m featuring Korean pears, you could also use Bosc or another firm pear. Pour this marinade into a shallow container or heavy-duty zip-lock bag, place in the refrigerator, and marinate the steaks for at least 30 minutes, and up to 2 hours. My partner always handles the grilling of galbi (Korean short ribs) plus tofu or tempeh for me, but it seemed silly not to know what went into the sauce for this deeply flavored, salty and sweet Korean-style barbecue. It works great in casseroles and can turn into a sauce or gravy in a pinch. Join our community of 201,250+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo. All you need to serve a quality rib-eye is a pat of butter and a healthy appetite, especially when you use a killer marinade like this one. 2 tablespoons mirin (rice wine)1/4 cup soy sauce2 tablespoons sugar6 cloves garlic, minced4 scallions, white and green parts, cut into very thin rounds1/4 teaspoon crushed red pepper2 teaspoons toasted sesame oil kosher salt black pepper in a mill2 rib-eye or market steaks, about 10 ounces each. Bring it to a boil, and let it simmer on low heat to reduce by about a quarter. The Korean soy-based blend is a bit sweet, a bit spicy, and deliciously toasty thanks to a touch of sesame oil. Just follow the same directions, only adding a bit of the grapeseed oil to the pan as you preheat it. Being the primary cook in my household, I was shocked to realize recently that I had no idea how to make one of my favorite marinades. peeled, finely grated (use a fine grater and you will create a purée, which is perfect). For medium-rare, 3 to 4 minutes per side. Beer makes batters better, meat more tender, and sauces more flavorful. We've got recipes. Your email address will not be published. Cooking On The Weekends is a participant in … Cook the steaks until they are just rare, about 4 to 6 minutes per side, or a little longer for medium rare. Season the meat lightly with salt and pepper and drizzle with grape seed oil. You’re going to want this deliciousness drizzled on your steak later. Add the cooled Mirin, soy sauce, sesame oil, garlic, ginger, pear, scallions, pepper and sugar, to a medium-sized mixing bowl. Step 4: Heat the grill to 500 degrees (or hotter if you can get it there).Grill for 3-5 minutes per side, depending on desired doneness. Transfer to warm plates, cover lightly with aluminum foil, and let rest 5 minutes before serving. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!). Step 3: About 15 minutes before you’re going to throw the steak on the grill, add the baking soda to the marinade.Be sure to reserve the marinade. Let steaks rest for at least 5 minutes, slice thinly against the grain, and spoon the cooked marinade over it and sprinkle with a bit of Togarashi. All Rights Reserved. Let steaks rest for at least 5 minutes, slice thinly against the grain, and spoon the cooked marinade over it and sprinkle with a bit of Togarashi. CDKitchen, Inc. 20:11:26:22:58:34   :C: 4 scallions, white and green parts, cut into very thin rounds, 2 rib-eye or market steaks, about 10 ounces each, more recipes like grilled rib-eye steaks in korean marinade, GRILLED RIBEYE WITH BLUE CHEESE AND GARLIC BUTTER, SEARED RIB-EYE STEAK WITH HORSERADISH SAUCE, GRILLED CHIPOTLE CINNAMON MARINATED RIB-EYE STEAK, 22 Surprising Recipes Made With Cream Of Mushroom Soup.

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