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Sesame Salt-and-Pepper Steak

Cynthia Chen McTernan

Cynthia Chen McTernan

November 28, 2018
Sesame Salt and Pepper Steak on a plate
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25 min

Total

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2

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • <strong>Steak:</strong>

  • 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

  • <strong>Gireumjang sauce:</strong>

  • 1 tbsp salt

  • 1 1/2 tsp black pepper

  • 3 tbsp sesame oil

Step By Step

Instructions

1
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.
2
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.
3
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.)
4
Remove the steak from the heat and let rest for 5 to 10 minutes to let the juices distribute. Meanwhile, make the gireumjang sauce.
5
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
6. Slice the steak and serve with gireumjang drizzled over top or on the side as a dipping sauce. Enjoy!

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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