SafePlates

Ingredients

• 2 ribeye steaks (about 1 inch thick, approximately 12 oz or 340 g each)
• 2 tablespoons (30 ml) soy sauce, low-sodium preferred
• 1 tablespoon (15 ml) sesame oil
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated (about 1 tablespoon or 15 ml)
• 1 tablespoon (15 ml) honey, or maple syrup for a different flavor
• 1 teaspoon (5 ml) rice vinegar
• 1/2 teaspoon (2.5 ml) crushed red pepper flakes
• 2 tablespoons (30 ml) vegetable oil
• Salt and pepper to taste
• Fresh cilantro, finely chopped (for garnish)
• Sesame seeds, toasted (for garnish)

Instructions

1. In a bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, honey, rice vinegar, and red pepper flakes. Stir well to create the marinade.
2. Place the steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the steaks, ensuring they are well coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Remove the steaks from the marinade and pat dry with paper towels. Season both sides with salt and pepper.
4. Heat vegetable oil in a skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until the desired doneness is reached. For medium-rare, aim for an internal temperature of 135°F (57°C).
5. Let the steaks rest for 5 minutes before slicing. This step allows the juices to redistribute throughout the steak, ensuring it is juicy and flavorful when cut.
6. If using remaining marinade, boil it first for at least 3 minutes to eliminate any harmful bacteria, then drizzle it over the cooked steaks. Alternatively, discard the used marinade.
7. Serve the steaks garnished with finely chopped cilantro and toasted sesame seeds.

Tip

For medium-rare, aim for an internal temperature of 135°F (57°C).