Korean Ribeye Steak
This chef-curated Korean Ribeye Steak offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 23g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 491 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Korean Ribeye Steak offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Korean Ribeye Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Korean Ribeye Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Yield: 2 Servings
- Ingredients
- 2 rib eye
- 1 bn green onion cut in pieces
- 1 clove garlic or 1 tbs minced garlic from
- 1 ts black pepper
- 1/8 c red wine vinegar
- 1/8 c extra virgin olive oil
- 1/8 c sesame oil
- 1/3 c soy sauce
- 2 tb brown sugar
- 1 pear sliced (optional)
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Combine all ingredients except steak. 2Step 2: Technique & Execution
Add steak to marinade and pl ace in refridgerator overnight. 4Step 3: Technique & Execution
Grill to your likingStep 4: Technique & Execution
Protein 19g Carbohydrate 0mg Cholesterol 2750mg Sodium Serving Ideas : Serve with rice Contributor: Stu Hopper Preparation Time: 0:30 Korean Ribs Yield: 6 Servings Ingredients 4 lb beef short ribs, 2 1/2 long 2/3 c kikkoman teriyaki sauce 1 tb toasted sesame seeds 1 ts sugar 2 ts tabasco sauce 2 lg. cloves garlic, pressed Instructions Score meaty side of ribs opposite bone, 1/2" apart, 1/2" deep, lengthwise and crosswiseStep 5: Technique & Execution
Place ribs in large plastic bagStep 6: Technique & Execution
Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic pour over ribsChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 491 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 23g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 30g | Complex, slow-digesting dietary fiber |
| Fat | 20g | Wholesome dietary lipids for micronutrient absorption |
Korean Ribeye Steak
This chef-curated Korean Ribeye Steak offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Combine all ingredients except steak. 2
Technique & Execution: Add steak to marinade and pl ace in refridgerator overnight. 4
Technique & Execution: Grill to your liking
Technique & Execution: Protein 19g Carbohydrate 0mg Cholesterol 2750mg Sodium Serving Ideas : Serve with rice Contributor: Stu Hopper Preparation Time: 0:30 Korean Ribs Yield: 6 Servings Ingredients 4 lb beef short ribs, 2 1/2 long 2/3 c kikkoman teriyaki sauce 1 tb toasted sesame seeds 1 ts sugar 2 ts tabasco sauce 2 lg. cloves garlic, pressed Instructions Score meaty side of ribs opposite bone, 1/2" apart, 1/2" deep, lengthwise and crosswise
Technique & Execution: Place ribs in large plastic bag
Technique & Execution: Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic pour over ribs
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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