Korean Pan-Seared Steak with Soy-Garlic Glaze

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Tender steak marinated in a sweet-savory blend of soy sauce, garlic, ginger, and grated Asian pear, then seared hot and fast for a caramelized crust. The natural enzymes in Asian pear gently tenderize the beef while adding mellow sweetness that balances the salty umami marinade. Serve over steamed rice with kimchi or sautéed greens for a quick Korean-style dinner.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 1 gFiber
• 9 gSugar
• 40 gProtein
• 920 mgSodium
• 620 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the Steak & Marinade

• 1.5 lbs (680 g) ribeye or top sirloin steak, about 1 inch thick
• 1/2 small Asian pear, peeled and grated (or 1/4 cup unsweetened apple juice)
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp rice wine (mirin or sake)

For Cooking & Serving

• 2 tbsp neutral vegetable oil (canola or grapeseed)
• 1/2 tsp freshly ground black pepper
• 2 scallions, white and green parts separated and thinly sliced
• 1 tsp toasted sesame seeds
• Steamed short-grain rice, for serving
• Kimchi or sautéed spinach, for serving (optional)

Directions

1. Pat the steak dry with paper towels. If thicker than 1.5 inches, slice horizontally into two thinner steaks for more even cooking and better marinade penetration.
2. In a medium bowl, whisk together the grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, rice wine, black pepper, and the white parts of the scallions until the sugar fully dissolves.
3. Place the steak in a large resealable bag or shallow dish, pour the marinade over it, and turn to coat. Refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
4. Remove the steak from the refrigerator 20 minutes before cooking. Pat off excess marinade (reserve it) so the surface can sear properly rather than steam.
5. Heat the vegetable oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until just smoking. Lay the steak in the pan and sear without moving for 4 minutes.
6. Flip the steak and sear the second side for 3 to 5 minutes more for medium-rare (internal temperature of 130 to 135°F / 54 to 57°C). For a glossy glaze, brush with reserved marinade in the final minute.
7. Transfer the steak to a cutting board, tent loosely with foil, and rest for 5 minutes to let the juices redistribute.
8. Slice the steak against the grain into 1/2-inch thick pieces and arrange on a platter. Spoon any accumulated juices over the top.
9. Garnish with toasted sesame seeds and the reserved green scallion tops. Serve immediately with steamed rice and kimchi or sautéed greens.

Cook’s Notes

• Asian pear contains natural tenderizing enzymes (calpain) that gently break down muscle fibers; substitute grated Fuji or Gala apple, or 1 tbsp pineapple juice, if unavailable.
• For an extra-glossy finish, simmer 1/4 cup of the reserved marinade in a small saucepan with 1 tsp cornstarch slurry for 2 minutes, then drizzle over the sliced steak.
• Choose a well-marbled cut like ribeye or NY strip for the juiciest result; lean cuts such as eye of round will turn tough even with marinating.
• Always slice against the grain — look for the direction of the muscle fibers and cut perpendicular to them for maximum tenderness.
• Leftover steak is excellent sliced cold over a green salad or wrapped in lettuce leaves with a dab of gochujang for a quick next-day lunch.

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