Ingredients
- •2 ribeye steaks (1.5 inches thick, about 12–14 oz each)
- •2 tsp kosher salt
- •3 tbsp soy sauce
- •2 tbsp mirin
- •1 tbsp rice vinegar
- •2 tsp sesame oil
- •2 tsp fresh ginger, grated
- •2 cloves garlic, minced
- •1 tbsp honey
- •2 tbsp neutral oil for searing
- •2 green onions, sliced thin
- •1 tbsp sesame seeds, toasted
- •Red pepper flakes (optional)
Instructions
Pat steaks dry and season with kosher salt. Rest at room temperature for 30 min.
Preheat sous vide water bath to 132°F (56°C).
Seal steaks in bags (no additional seasonings) and submerge in water bath. Cook for 2–3 h.
While steaks cook, make glaze by combining soy sauce, mirin, rice vinegar, sesame oil, ginger, garlic, and honey in a small saucepan. Simmer over medium heat for 8–10 min until slightly thickened. Set aside.
Remove steaks from bags and pat completely dry. Chill in freezer for 5 min.
Heat wok or cast iron skillet over highest heat. Add neutral oil.
Sear steaks 45 sec per side until caramelized.
Reduce heat to medium, brush steaks generously with glaze, and cook 30 sec per side to set the glaze.
Transfer to cutting board and rest 3 min.
Slice against the grain into 1/2-inch strips.
Arrange on serving plate, drizzle with remaining glaze, and top with green onions, sesame seeds, and red pepper flakes.
Serve over steamed rice with charred bok choy or broccolini.
Notes
- •The glaze can burn easily - watch carefully and reduce heat if needed
- •Make extra glaze for drizzling over rice and vegetables
- •For more heat, add sriracha or gochugaru to the glaze