Ingredients
- Steak:
- 1 pound ButcherBox ribeye, NY strip or top sirloin steak about 1-inch thick
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 tbsp vegetable oil or other neutral oil
- Gireumjang sauce:
- 1 tbsp salt
- 1 1/2 tsp black pepper
- 3 tbsp sesame oil
Instructions
- Season the steak generously with salt and pepper on both sides. If the steak is cold, let it rest until it comes close to room temperature, 30 minutes to 1 hour.
- In a 10- or 12-inch cast-iron pan or other thick-bottomed skillet, heat a slick of vegetable oil over high until shimmering and very hot. Add the steak and let sizzle energetically for 2 to 3 minutes, until a nice brown crust forms on the bottom side.
- Flip and cook for an additional 1 to 3 minutes, until the steak reaches your desired doneness. An instant-read thermometer is tremendously useful for checking doneness — medium-rare will read between 130°F to 140°F, medium will read 140°F to 150°F, and medium-well 150°F to 155°F. (If you don’t have a thermometer, just use a spatula to press lightly on the center of the steak. At medium-rare, the steak will feel like your cheek, mostly soft but with some structure; at medium, the steak will feel like the fleshy part of your chin, still soft but with more resistance; at medium-well, it will feel like your forehead between your brows, fairly firm.)
- Remove the steak from the heat and let rest for 5 to 10 minutes to let the juices distribute. Meanwhile, make the gireumjang sauce.
- For the sauce, mix together the salt and pepper in a small bowl. Stir in the sesame oil until incorporated. If still cooking the steak, refrigerate until needed. (The sauce will keep for several weeks.)
- 6. Slice the steak and serve with gireumjang drizzled over top or on the side as a dipping sauce. Enjoy!
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