Bulgogi-Style Ribeye Rice Bowls
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Last updated
- Prep
- 20 min
- Bath
- 3 hours
- Total
- 3 hr 30 min
- Yield
- 4 servings
Main Coursebeefribeyerice
Ingredients
- 1 1/2 lb plain boneless ribeye steaks within the guide’s thickness limit
- Salt and black pepper
- 1/2 Asian pear, peeled, cored, and finely grated
- 1/4 small onion, finely grated
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp finely grated ginger
- 2 tsp toasted sesame oil
- 1 tbsp neutral oil
- 4 cups cooked rice, freshly prepared for serving
- 1 small cucumber, thinly sliced
- 2 scallions, thinly sliced
- 1 tsp toasted sesame seeds
Method
Prepare
- Keep the ribeyes whole, unpounded, and within the thickness limit below. Verify the starting conditions, season with salt and pepper, and seal one steak per bag.
- Keep the pear, soy sauce, oils, and other sauce ingredients outside the pouch; do not marinate the raw beef.
Cook
- Set the water bath to 131°F.
- Use plain boneless ribeye steaks shaped like flat slabs with two broad faces and no point thicker than 1 1/8 inches. Keep each steak whole through the bath and sear. This is bulgogi-style steak sliced and sauced after cooking, not the traditional raw-sliced, marinated preparation. Use plain, fully thawed meat without injection, mechanical tenderizing, added solution, brining, curing, or marinade. Season with salt and pepper only. Keep oil, sauce, citrus, wine, and other finishing ingredients outside the pouch. Verify a 41°F starting temperature and the selected bath setting with a thermometer. Seal one portion per bag in its natural shape, without folding, rolling, tying, or overlap. Measure the thickest point after trimming, without pounding or cutting pockets. Fully submerge each sealed pouch in a verified, preheated circulating bath, leaving water space around every bag. Start timing at immersion and complete the full listed time without interruption. The listed time is the complete bath time, including heating. Do not replace it with a center-temperature reading or add another heating interval. Use clean utensils, discard all pouch liquid, and keep cooked food away from raw-food juices, used bags, and utensils that touched raw meat. Pat the whole steaks dry and sear briefly in a hot oiled skillet. Slice thinly across the grain with a clean knife and spoon over a separately cooked pear, soy, ginger, and sesame sauce. Serve immediately; do not simmer or stir-fry the slices if you want to retain the selected center texture. These methods cover immediate service only. Frozen starts, chilling, storage, reheating, and holding need separate methods. Colder or unknown starts, thicker or rounded pieces, other cuts, thin raw slices, raw-meat marinade, and stuffed or stacked meat are excluded. Color alone cannot confirm that the timed method is complete.
- Cook for 3 hours for up to 1 1/8 inches thick.
- Near serving time, combine the pear, onion, soy sauce, water, sugar, garlic, and ginger in a small saucepan. Simmer until the onion softens and the sauce lightly coats a spoon. Stir in the sesame oil off the heat.
- Prepare the rice, cucumber, scallions, and sesame seeds for serving.
Finish
- After the complete timed method, discard the pouch liquid and pat the whole steaks dry.
- Sear briefly in a very hot skillet with the neutral oil, turning to brown both broad faces and the edges. Keep the steaks whole until serving.
Serve
- Slice thinly across the grain with a clean knife and arrange over rice with cucumber.
- Spoon on the warm sauce and add scallions and sesame seeds. Serve immediately without simmering or stir-frying the slices.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.