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Grilled Korean Beef Steaks

Name: Grilled Korean Beef Steaks
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 4 steaks, I used ribeyes; ¼ cup soy sauce; 2 tablespoons honey; 1 teaspoon toasted sesame oil; 1 teaspoon finely grated ginger; 4 cloves garlic, minced; 2 teaspoons sriracha

posted by Liz Berg on August 16, 2018 (updated 11/9/24)

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A quick Asian marinade added marvelous flavor to these Grilled Korean Beef Steaks! Both sweet and salty with garlic and ginger, these kicked-up steaks were devoured by my family.

Infused with a tasty Korean Beef Marinade, along with additional flavor imparted by cooking on a hot grill made for an outstanding entree.

Grilled Korean Beef Steaks sliced on a white plate with corn.

Why You Must Make

We grill simple burgers all summer long, but it’s a treat when steaks are on the menu. We’re happy with just a dusting of salt and pepper and sometimes I even drizzle our beef tenderloin steaks with a garlic herb butter, but an Asian twist was a fabulous change of pace.

Asian flavors are delicious with beef.
Marinating your steaks overnight allows the flavors to infuse into the meat.
The smokiness from grilling also imparts amazing flavor.
The delightful mixture of soy sauce, honey, sesame oil, fresh ginger, garlic, and sriracha worked beautifully with beef.

Tips for Grilling the Perfect Steaks

Buying a good quality steak is of the utmost importance, but even the best-marbled beef can be ruined by overcooking. Here are some tips for grilling the perfect steak.

I’ve become a huge fan of Certified Angus Beef, as it goes through the most rigorous scrutiny to be labeled as such. Their burger, roasts, and steaks are all top-notch. Starting with a high-quality product will produce the tastiest results.
If you’re not marinating your beef, sprinkle both sides generously with kosher salt the night before you plan to grill. Put them in the refrigerator on a rack and let them dry brine for 18-24 hours. If you forget to do this ahead of time, just salt about 30 minutes before you grill (either the long time, overnight or the shorter time, 30 minutes, will benefit the final flavor of the meat according to Chef Gavin from Certified Angus Beef).
PRO-Tip: Bring your steaks out of the fridge for 30 minutes before grilling. Allowing the steaks to come to room temperature allows for more even cooking.
Prep your grill. Clean the grates, then oil with a high smoke point oil like peanut oil if your meat tends to stick.
My family prefers a charcoal grilled steak, but if you don’t have that option, a gas grill will work just fine. The smoky nuances enhance the flavors of the beef.
Grill over medium-high heat, flipping once if you don’t want cross hash marks. To make cross-hatch marks, grill for about 1/4 of your estimated grilling time, then rotate the steak 45 degrees and grill another 1/4 of your
Use a meat thermometer to check the steak’s internal temperature. Overcooking will make a tougher, drier steak. Meat continues to cook after it’s pulled off the grill, so pull it off when it’s about 5 degrees below the desired temperature.
Cover your cooked steaks with foil when you take them off the fire. Let them rest for 10 minutes before serving to allow the juices to redistribute in the beef.

Sides for Your Asian Beef Steaks

When serving beef with an Asian flavor profile, simple sides work best to avoid a clash of ethnic flavors. I’d recommend my roasted green beans or asparagus, with a crisp green salad, and plain ol’ baked or even hasselback potatoes.

Plus, if you’re looking to grill more beef, I’ve had my eye on these Carne Asada Tacos and Grilled Steak Teriyaki.

The Recipe: