Gochujang Beef Ribeye, 15 Minutes
Korean-style seared ribeye glazed with gochujang, garlic, and a touch of honey. Charred edges, tender center, sweet-spicy sauce — pure weeknight magic.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 35g
Ingredients
- 2 steaks beef ribeye steaks (1 inch thick)
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 3 cloves garlic, minced
- ½ tsp sesame seeds
Instructions
- 1
Pat ribeyes dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear steaks 90 seconds per side without moving. Edges should look deeply browned; center stays rare.
- 4
Stir gochujang, soy sauce, honey, and minced garlic in a small bowl until smooth.
- 5
Pour glaze over steaks. Tilt pan and spoon glaze onto meat for 30 seconds until glossy and caramelized.
- 6
Transfer to a plate, sprinkle sesame seeds over top, and serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- small mixing bowl
- spoon
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