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April 2, 2008 / Tony

Seared Korean-Style Rib Eye Steaks with Kim Chee Slaw

Well, it was out to the grill again last night with another rib eye steak.  I do realize the frequency with which I cook with that cut of meat but, at least right now, I am reveling in seeing how this cut reacts to differing flavorings and cooking methods. 

This time around, I modified my charcoal chimney grilling method as described in this post.  Not only did I allow the steaks come to room temperature before I grilled but I used a two-step cooking process.  I start with searing the steaks atop the chimney and then I dump the coals on to one side of the grill to let me use the rest of the grill for indirect cooking.  It really worked well and I got a very nice medium-rare steak.  Here’s a picture:

img_2208.jpgAnd here’s the recipe

Seared Korean-Style Rib Eye Steaks with Kim Chee Slaw

Based on recipes from the Kingsford Complete Grilling Cookbook by Rick Rodgers

Enough for 4

For the Kim Chee Slaw:

1 4 inch piece of ginger, peeled, and shredded

2 T rice vinegar

2 T sugar

1 tsp hot or sweet paprika

1/2 tsp crushed red pepper, or more to taste

1/3 cup vegetable oil

2 T dark sesame oil

6 cups cored and shredded Napa cabbage

4 scallions, chopped

2 tsp sesame seeds

Squeeze peeled ginger over a medium bowl to extract the juice.  There should be approximately 2 T juice.  Add the vinegar, sugar, paprika, and red pepper.  Whisk to combine.  Slowly whisk in the oils.  Toss with the cabbage and scallions.  Cover and refrigerate at least 1 hour, or up to 8 hours. 

For the marinade:

1/2 cup soy sauce

1/2 cup dry sherry

3 scallions, white and green parts, coarsely chopped

1 1/2 under-ripe kiwi, peeled and coarsely chopped

1/4 cup sugar

1 1/2 T dark sesame oil

1 1/2 T minced ginger

3 garlic cloves

1 tsp sesame seeds

1/2 tsp crushed red pepper

Mix all ingredients together in a blender, food processor, or using a stick blender.

For the steaks:

4 rib eye steaks, approximately 12-16 oz in weight, and at least 1 inch thick

Take two gallon sized plastic bags and divide the steaks and marinade evenly between them.  Close the bags and rub the marinade all over the steaks.  Let stand at room temperature while building the fire (or refrigerate for up to 8 hours). 

Fill a charcoal chimney full of charcoal.  Light and when completely ashed over, place your grate directly on the chimney.  Remove the steaks from the marinade and sear both sides of each steak, one at a time, giving each a 1/4 turn on each side to create a diamond pattern.  The steaks should spend about 2 minutes per side atop the chimney.  Then remove the grate and dump the coals on one side of the grill only, leaving 1/2 of the grill charcoal free.  Place the grate back on the grill and place the steaks on the side of the grill without coals.  Cover and let cook until your desired temperature is reached, about 4-5 minutes for medium rare.  Obviously, check your meat before and during the indirect cooking part of this process.  The size and shape of your steaks will vary the cooking time.  When done, remove from the grill, cover with aluminum foil and let sit for 5 minutes.  Serve atop the Kim Chee Slaw and serve immediately. 

These steaks are wonderfully full-flavored.  They are very like Bulgogi or Korean beef short ribs except more tender.  The slaw has a nice spiciness and just enough acidity to make it really interesting.  I will probably have to make this recipe again.  Enjoy!

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One Comment

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  1. Casey / Apr 3 2008 2:06 pm

    Tony, I’m seeing a lot of ribeyes on here. I’m worried about your heart; considering we have brautwurst season coming up.

    I’m hitting John and Wayne’s after work for a ribeye now.

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