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Grilled Korean Beef Steaks

A simple Korean-style marinade makes juicy, flavorful grilled beef steaks in just a few hours.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 ribeye steaks (or other beef steaks)
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger, finely grated
  • 4 cloves garlic, minced
  • 2 teaspoons sriracha

Instructions

  • In a large resealable plastic bag, combine the soy sauce, honey, toasted sesame oil, grated ginger, minced garlic, and sriracha to make the marinade; seal and mix to combine.
  • Add the 4 steaks to the bag, press out excess air, then massage the bag so all surfaces of the steaks are coated with the marinade.
  • Refrigerate the sealed bag and marinate the steaks for 4–6 hours or up to overnight for more flavor.
  • Remove the steaks from the refrigerator about 20–30 minutes before cooking to take the chill off while you light the grill.
  • Preheat your grill (charcoal preferred for more smoke) to medium-high heat and oil the grates if needed.
  • Grill the steaks until they reach your desired doneness, using a meat thermometer and removing them about 5–10°F below target to allow for carryover cooking.
  • Transfer the steaks to a plate, tent loosely with foil, and let rest for 10 minutes before serving.

Equipment

  • large resealable plastic bag
  • grill (charcoal or gas)
  • Tongs
  • Meat Thermometer
  • Foil
  • Plate

Notes

  • Marinate at least 4 hours for good flavor.
  • Bring steaks toward room temperature before grilling.
  • Remove from grill slightly under target temperature for carryover cooking.
  • Rest steaks 10 minutes before slicing.