Seared Rib Eye Steaks with Korean Barbecue-Style Sauce and Banchan

Directions

To make the sauce, in a saucepan over medium heat, warm the avocado oil until it shimmers. Add the white parts of the green onion and the chopped garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the dates and cook, stirring, for 1 minute more, to soften them a bit.
 
Add the coconut aminos, vinegar, honey, fish sauce, gochugaru, sesame oil, mushroom powder, salt, ginger and 1 cup (8 fl. oz./250 ml) water, raise the heat and bring to a lively simmer. Cook, stirring occasionally, until the dates fall apart to make a chunky, thick and saucy mixture, about 8 minutes.

Let the mixture cool slightly, then puree it in a blender until very smooth and thick. Transfer to a bowl and let cool to room temperature. Stir in the shallot, the green parts of the green onions and the minced garlic. Set aside until ready to serve. The sauce will keep in an airtight container in the refrigerator for up to 1 week. Serve at room temperature.

To prepare the cucumbers, in a small bowl, combine the cucumbers and salt. Toss well and let sit for 10 minutes. Meanwhile, in a small fry pan over high heat, toast the sesame seeds, stirring constantly, until golden brown, about 2 minutes. Remove from the heat. Drain the cucumbers and gently squeeze to remove any excess liquid; discard the liquid. Return the cucumbers to the bowl, add the vinegar, sesame oil and sesame seeds, and toss well. Set aside at room temperature until ready to serve.

To prepare the mushrooms, in a fry pan over high heat, warm the avocado oil until it shimmers. Add the mushrooms, reduce the heat to medium-high and cook, stirring occasionally, until golden and softened, 3 to 5 minutes. Stir in the salt and turn off the heat. Transfer the mushrooms to a bowl and let them cool to room temperature. Stir in the coconut aminos, ginger, garlic and green onion. Set aside to marinate at room temperature until you’re ready to serve.

To cook the steaks, preheat an oven to 350°F (180°C). Set a wire rack on a baking sheet. Season the steaks evenly on both sides with the salt and pepper and let them sit at room temperature for about 10 minutes so the salt can penetrate the beef.

Heat the oil over high heat in a very wide, heavy fry pan (about 13 inches/33 cm), or 2 smaller pans, until very shimmery, then wait another 30 seconds or so, until the oil is extremely hot but not smoking. Put the steaks in the pan(s), reduce the heat to medium-high and cook, without moving them, until the first side has developed a deep brown crust, 2 to 3 minutes. Flip the steaks and cook the other side the same way, 2 to 3 minutes more. Using tongs, stand the steaks on their fat caps and cook until they are crispy and deep golden brown as well, about 30 seconds. Transfer the steaks to the rack on the baking sheet and finish the steaks in the oven until they reach your desired doneness. For medium-rare—so the flesh is deep pink with a hint of red and the fat has had the chance to melt a bit—start checking after the steak has been in the oven for about 5 minutes. An instant-read thermometer inserted into the middle of the steaks should register 120°F (49°C), or, if you prod the middle of a steak with a finger, it should feel soft but with a little spring to it. Remove the steaks from the oven and let rest for 15 minutes; their internal temperature will rise to 125°F (52°C) and the juices will redistribute through the meat so the steaks will be nice and juicy throughout.

To serve, slice the steak against the grain into slices 1/2 inch (12 mm) thick. Serve with the cucumbers, mushrooms, lettuce, 1 cup of the sauce and the kimchi for making lettuce wraps. Serves 4.

From Everyone’s Table, by Gregory Gourdet and JJ Goode. Copyright © 2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave, an imprint of HarperCollins Publishers. Photography by Eva Kosmas Flores.