Barbecued Rib Eye

Barbecued Rib Eye Recipe from Asia with Soy Sauce and Mirin

Region / culture: Asia | Preparation time: 5 hours | Cooking time: 10 minutes | Servings: 4

Introduction

Barbecued Rib Eye is a delectable dish that combines the rich flavors of beef rib eye with a savory and slightly sweet marinade. This recipe is perfect for those who appreciate the art of grilling and are looking for a way to elevate their barbecue game. The combination of soy sauce, rice wine, sake, and a hint of sweetness from the sugar and Asian pear makes for a marinade that not only tenderizes the beef but also infuses it with an irresistible flavor profile. Whether you're hosting a barbecue party or simply looking for a special meal to enjoy with your family, this Barbecued Rib Eye recipe is sure to impress.

History

The origins of Barbecued Rib Eye can be traced back to various cultures that have mastered the art of grilling meat. However, this particular recipe, with its unique marinade, draws inspiration from Korean cuisine, specifically dishes like bulgogi. Bulgogi, which means "fire meat," is traditionally made with thin slices of beef marinated in a mixture of soy sauce, sugar, sesame oil, and other ingredients before being grilled. This recipe takes the essence of bulgogi and applies it to rib eye, a cut of beef known for its marbling and flavor, creating a fusion dish that celebrates the best of both worlds.

Ingredients

2 lb (907 g) thinly sliced beef rib eye

Marinade

0.5 cup soy sauce
0.5 cup mirin (sweet rice wine)
0.25 cup sake
0.25 cup sugar
1.5 tbsp sesame oil
1 tsp toasted sesame seeds
1 asian pear, peeled and grated
3 tbsp chopped garlic
3 green onions, chopped
1 piece ginger root (0.5" long), grated
0.5 tsp freshly-ground black pepper

How to prepare

Combine soy sauce, mirin, sake, sugar, sesame oil, sesame seeds, pear, garlic, onions, ginger root, and pepper. Chill the mixture for 2 hours.
Add the meat to the marinade, cover, and refrigerate for 3 to 4 hours.
Drain the meat, discarding the marinade.
Place the beef on a bulgogi grill pan set over hot coals or on a bulgogi grill pan for the stove set over medium-high heat.
Cook the meat until it is browned on both sides and cooked through, which should take 3 to 10 minutes depending on the thickness of the slices.

Variations

For a spicier version, add a tablespoon of gochujang (Korean chili paste) to the marinade.
Substitute the beef rib eye with chicken thighs or pork belly for a different take on the recipe.
Add a tablespoon of honey to the marinade for a sweeter flavor profile.

Cooking Tips & Tricks

To ensure your Barbecued Rib Eye turns out perfectly, consider the following tips:

- Slice the beef rib eye as thinly as possible for quick cooking and maximum flavor absorption.

- Allow the meat to marinate for at least 3 to 4 hours, or overnight if possible, to enhance its tenderness and taste.

- Use a bulgogi grill pan or a cast-iron skillet to achieve a nice sear on the meat without losing any of the marinade's flavors.

- Keep a close eye on the meat while grilling, as thin slices cook quickly and can easily become overcooked.

- Let the cooked meat rest for a few minutes before serving to allow the juices to redistribute.

Serving Suggestions

Barbecued Rib Eye can be served with a variety of side dishes to create a balanced meal. Some popular options include steamed rice, grilled vegetables, a fresh salad, or kimchi for a Korean-inspired meal.

Cooking Techniques

Grilling is the recommended cooking technique for this recipe to achieve the characteristic char and smoky flavor. However, if grilling is not an option, the meat can also be cooked in a well-heated cast-iron skillet or broiled in the oven.

Ingredient Substitutions

If Asian pear is not available, a regular pear or apple can be used as a substitute.

- Mirin can be replaced with a mixture of white wine and a teaspoon of sugar if necessary.

- For a non-alcoholic version, omit the sake and use water or broth instead.

Make Ahead Tips

The marinade can be prepared up to 2 days in advance and stored in the refrigerator. Marinating the meat overnight will also save time and enhance the flavor.

Presentation Ideas

Serve the Barbecued Rib Eye on a platter garnished with sesame seeds and sliced green onions. Accompany it with small bowls of dipping sauces, such as ssamjang (Korean dipping sauce) or a simple mixture of soy sauce and vinegar, for added flavor.

Pairing Recommendations

Pair this dish with a light-bodied red wine, such as Pinot Noir, or a crisp lager to complement the flavors without overpowering them.

Storage and Reheating Instructions

Leftover Barbecued Rib Eye can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, covered, to prevent drying out.

Nutrition Information

Calories per serving

Each serving of Barbecued Rib Eye contains approximately 300-350 calories, making it a moderately calorie-dense dish. The exact calorie count may vary depending on the specific cuts of meat and the amount of marinade absorbed.

Carbohydrates

The primary source of carbohydrates in this recipe comes from the sugar and the Asian pear used in the marinade. Each serving of Barbecued Rib Eye contains approximately 10-15 grams of carbohydrates, making it a relatively low-carb dish suitable for those monitoring their carbohydrate intake.

Fats

Beef rib eye is known for its marbling, which means it contains a higher fat content compared to leaner cuts. The fats in this recipe not only contribute to the rich flavor of the dish but also provide a source of energy. Each serving contains approximately 20-25 grams of fat, including both saturated and unsaturated fats.

Proteins

This dish is an excellent source of high-quality protein, with each serving providing approximately 25-30 grams of protein. Protein is essential for building and repairing tissues, making this recipe a great option for those looking to support their muscle health.

Vitamins and minerals

Barbecued Rib Eye is rich in various vitamins and minerals, including iron, zinc, and B vitamins, particularly vitamin B12, which is crucial for nerve function and the production of DNA and red blood cells. The vegetables and fruits used in the marinade also contribute additional nutrients, such as vitamin C and potassium.

Alergens

This recipe contains soy (soy sauce) and may not be suitable for individuals with soy allergies. Additionally, those with gluten sensitivities should ensure they use gluten-free soy sauce.

Summary

Overall, Barbecued Rib Eye is a flavorful and nutritious dish that provides a good balance of proteins, fats, and essential nutrients. While it is relatively low in carbohydrates, it is moderately high in calories and fats due to the marbling of the rib eye.

Summary

Barbecued Rib Eye is a versatile and flavorful dish that combines the rich taste of beef with a savory-sweet marinade. Whether you're an experienced grill master or a novice cook, this recipe is sure to delight your taste buds and impress your guests. With its high protein content and essential nutrients, it's not only delicious but also a nutritious addition to any meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, the sun shining brightly in the sky as I rummaged through an old recipe box that belonged to my great-grandmother. As I flipped through the weathered index cards and yellowed clippings, one particular recipe caught my eye: Barbecued Rib Eye.

I had always been a fan of barbecue, but I had never tried making it myself. The thought of grilling a juicy rib eye steak to perfection, slathering it in a tangy barbecue sauce, and sinking my teeth into the tender meat made my mouth water.

The recipe was written in my great-grandmother's elegant handwriting, a testament to the generations of women who had come before me and shared their love of cooking. I could almost picture her standing in her kitchen, stirring a pot of sauce over the stove, a smile on her face as the aroma of smoky barbecue filled the air.

I decided then and there that I would follow in her footsteps and master the art of making Barbecued Rib Eye. I gathered all the necessary ingredients – a thick rib eye steak, barbecue sauce, garlic, onion, and a few secret spices – and set to work in my own kitchen.

I seared the steak on a hot grill, watching as the flames licked the meat and created a mouthwatering char. The scent of smoke and sizzling meat filled the air, drawing my family into the kitchen with hungry anticipation.

As the steak cooked, I prepared the barbecue sauce, combining ketchup, vinegar, brown sugar, and a dash of Worcestershire sauce in a pot on the stove. The sweet and tangy aroma of the sauce mingled with the rich, savory smell of the steak, creating a symphony of flavors that made my mouth water.

When the steak was cooked to perfection, I brushed it with a generous coating of barbecue sauce and let it rest for a few minutes, allowing the flavors to meld together. Then, with a sharp knife, I sliced the steak into thick, juicy slices, the meat glistening with the sticky sauce.

As I plated the Barbecued Rib Eye and set it on the table, I couldn't help but feel a sense of pride and accomplishment. This recipe, passed down through generations of women in my family, had become my own. I had put my own twist on it, adjusting the seasonings and cooking times to suit my own taste, but the essence of the dish remained the same.

As my family dug into the tender, flavorful steak, their faces lit up with delight. They savored each bite, the sweetness of the barbecue sauce mingling with the savory meat in a perfect harmony of flavors. I knew then that I had found a recipe that would become a staple in our family for years to come.

And so, as I watched my loved ones enjoy the Barbecued Rib Eye that I had made with my own hands, I felt a deep sense of gratitude for the women who had come before me, passing down their knowledge and love of cooking through the generations. In that moment, I realized that this recipe was more than just a meal – it was a connection to my past, a link to the strong, resilient women who had shaped me into the cook I was today.

As the sun began to set outside, casting a warm, golden glow over the kitchen, I knew that this would not be the last time I made Barbecued Rib Eye. It would become a tradition, a way to honor my great-grandmother and all the women who had come before me, and a delicious reminder of the love and care that went into every dish we shared around the table. And for that, I would be forever grateful.