Wade’s Tasty Things

Sesame-Marinated Ribeye In A Cast-Iron Skillet

Name: Sesame-Marinated Ribeye In A Cast-Iron Skillet
Prep time: 5 min
Cook time: 6 h 40 min
Total time: 6 h 45 min
Yield: 6 servings
Ingredients: 1½-2 lb bone-in ribeye steak; ½ cup sesame oil; ½ cup tamari (or regular soy sauce); ¼ cup balsamic vinegar; 2 Tbsp sriracha; 2 Tbsp brown sugar; 2 Tbsp neutral oil (); Sesame seeds (); Scallions (thinly sliced, for serving)

6 servings

servings

5 minutes

active time

6 hours 45 minutes

total time

Start Cooking

Ingredients

1½-2 lb bone-in ribeye steak

½ cup sesame oil

½ cup tamari (or regular soy sauce)

¼ cup balsamic vinegar

2 Tbsp sriracha

2 Tbsp brown sugar

2 Tbsp neutral oil ()

Sesame seeds ()

Scallions (thinly sliced, for serving)

Directions

Make the marinade. Combine ½ cup sesame oil, ½ cup tamari soy sauce, ¼ cup balsamic vinegar, 2 Tbsp sriracha, and 2 Tbsp brown sugar in a bowl, then whisk to combine. Place ribeye in a large glass container, then pour marinade on top. Cover tightly and refrigerate for at least 30 minutes or up to 12 hours.

Bring the steak to room temp. When you're ready to begin cooking, take the steak out of the refrigerator and allow it to come to room temperature for about 30 minutes.

Heat a large cast iron skillet. Set a large cast iron skillet over high heat. After about 5 minutes, add a couple tablespoons of a neutral oil.

Sear the steak. Carefully lift the steak, allowing excess marinade to drip off. Place gently in the hot skillet. Watch out for any oil that may splatter!

Flip the steak every 30 seconds. Using tongs, carefully flip the steak over every 30 seconds, until a deep crust forms. Cook until desired doneness is reached (see chart below). I recommend using a meat thermometer to ensure proper doneness. When the steak is about 5-10 degrees below your desired temperature, pour the remaining marinade into the skillet. The sauce will bubble and the sugar will caramelize.

Allow steak to rest. Once ribeye has reached desired temperature, use tongs to transfer steak to a cutting board. Allow meat to rest for 10 minutes before slicing.

Slice and serve. Cut the steak into ¼-½-inch thick slices, garnish with sesame seeds and scallions, then serve immediately. Enjoy!

Nutrition

Serving Size

3 oz

Calories

413 kcal

Total Fat

30 g

Saturated Fat

11 g

Unsaturated Fat

Trans Fat

Cholesterol

92 mg

Sodium

678 mg

Total Carbohydrate

3 g

Dietary Fiber

1 g

Total Sugars

3 g

Protein

31 g