Recipe of the Month: Korean Rib Eye Steak With Kimchi Slaw

By, John M. Goralka
Sacramento, CA

Korea is renowned for its grilled meats, with butterflied short ribs (galbi) topping the list in popularity. Their rich flavor and pleasantly chewy texture are especially favored in Korean cuisine. Ribeye steaks are also widely enjoyed, offering a tender alternative that often appeals to a broader range of palates, including those more accustomed to Western-style cuts.

Total Time: 2 hours

Prep Time: 1 hour and 30 minutes
Cook Time: 15-30 minutes

Servings: 4

INGREDIENTS

For the Kimchi Slaw

One 4-inch length fresh ginger, peeled and shredded (on the large holes of a box grater)
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon hot or sweet paprika
1/2 teaspoon crushed hot red pepper or more to taste
1/3 cup vegetable oil
2 tablespoons dark Asian sesame oil
6 cups cored and shredded Napa cabbage
4 scallions, white and green parts, chopped
2 teaspoons sesame seeds
Salt, to taste

For the Rib Eye Steaks

Four 1-pound ribeye steaks

INSTRUCTIONS

For the Kimchi Slaw

To make the slaw, squeeze the ginger in your fist over a medium bowl to extract the juice. You should have 2 tablespoons of juice. Add the vinegar, sugar, paprika, and red pepper. Whisk in the vegetable and sesame oils. Mix in the cabbage, scallions, and sesame seeds, then season with salt.
Cover and refrigerate for at least 1 hour, or up to 8 hours.

For the Rib Eye Steaks

Divide the marinade and steaks between two 1-gallon resealable plastic bags. Close the bags and let stand at room temperature while building the fire. The steaks can be refrigerated for up to 8 hours, but remove from the refrigerator 1 hour before grilling.
Build a charcoal fire in an outdoor grill for grilling and let it burn until the coals are almost completely covered with white ash. If you don't have a charcoal grill, you can use a propane grill.
Lightly oil the grill grate.
Remove the steaks from the marinade, but do not pat dry. Place the steaks over the hotter area of the grill and cover. Cook until the undersides are seared with grill marks, about 2 minutes. Turn and sear the other side, about 2 minutes more.
Move to the cooler area of the grill and cook, turning once, until the steaks feel somewhat firm when pressed in the center, about 3 minutes for medium-rare, or longer if desired. If you want to, insert a thermometer horizontally through the side of the steak to reach the center-it should read 125°F for medium-rare.
Transfer each steak to a dinner plate, add equal amounts of the slaw, and serve immediately.

Enjoy! 😋

Recipe courtesy of: Kingsford Complete Grilling Cookbook

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Sacramento Estate Planning, Tax Planning and Business Attorney.

I’m John Goralka, a Sacramento Estate Planning, Tax Planning and Business Attorney at the Goralka Law Firm, P.C. If you have an estate, tax or business situation needing legal help, contact our team for experienced and friendly advice. You can contact us at 916-440-8036. Alternatively, you can use our convenient online contact form here on our website. We listen, and you can have your questions answered, your case evaluated, and explore your options for getting the legal help you need.

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