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.
Grilled Korean Beef Steaks
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.
This delightful mixture of soy sauce, honey, sesame oil, fresh ginger, garlic and sriracha worked beautifully with beef. I’d suggest marinating 4-6 hours or even overnight to all the flavors to infuse into the meat.
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, works best 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 estimated time. Flip the steak and repeat.
- 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 rest 10 minutes before serving.
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.
- 4 steaks, I used ribeyes
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon finely grated ginger
- 4 cloves garlic, minced
- 2 teaspoons sriracha
Mix together marinade ingredients in a large Ziploc bag. Add the steaks and agitate the bag until all surfaces are covered. Place the bag in the refrigerator and let the meat marinate 4- 6 hours or even overnight.
Remove the steaks from the fridge and let warm up a bit as you light your grill. We prefer charcoal for the smoky nuances you can't replicate on a gas grill.
Cook to desired doneness (5 degrees below the recommended temperature to allow for carryover cooking time). Remove from grill to a serving plate and cover with foil. Allow to rest 10 minutes before serving.
Cooking time depends on thickness of steaks.