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!
Notes
For Grain-Finished Steaks:
Ribeye
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished ribeyes slightly longer than the grass fed equivalent.
Top Sirloin
When pan searing, grilling, or any other direct heat method; increase the cook time by 2-3 minutes depending on your desired temperature. The grain finished beef top sirloin steaks are 8 ounces as opposed to their grass fed equivalent which are 6 ounces. That, combined with the higher amount of intramuscular fat within the grain finished top sirloin steaks means that you need to cook your steaks longer to achieve the same level of doneness. There is no change between grain finished and grass fed beef for sous vide cooking.
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