Jung Ho-young's Ribeye Steak
Perfectly seared crust with juicy, succulent center, paired with savory pan-fried baby bok choy
Ingredients needed 2 servings
Recipe
Cooking tips
- Never cook cold beef directly—it won’t conduct heat properly, leaving the center cold. Always bring it to room temperature before cooking.
- Thick-cut steaks require more salt and pepper than you might expect to achieve balanced flavor throughout.
- Never cover the pan while cooking—trapped steam will prevent crispiness and result in steamed meat instead of seared.
Recommended for
- Those who want to grill restaurant-quality, perfectly seared and juicy steak at home.
- People looking for an elegant yet practical meat dish perfect for special occasions or home gatherings.
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