Ttukdak Hyung's Ribeye Steak

Name: Ttukdak Hyung's Ribeye Steak
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 piece Hanwoo ribeye steak (or striploin); salt, as needed; pepper, as needed; vegetable oil, generous amount; 2 pats butter (divided for resting and sauce); thyme, a little (divided for resting and sauce); red wine (or bokbunjaju), as needed; sugar, a pinch

Perfectly grilled ribeye steak with 30-second flipping timing and resting for juice distribution, served with a rich special wine sauce.

20 min Difficulty Normal Meat & mains

Main ingredients

beefsaltpeppervegetable oilbutterthymered winesugar

Ingredients needed 1 servings

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1 piece Hanwoo ribeye steak (or striploin)

salt, as needed

pepper, as needed

vegetable oil, generous amount

2 pats butter (divided for resting and sauce)

thyme, a little (divided for resting and sauce)

red wine (or bokbunjaju), as needed

sugar, a pinch

Recipe

Season the thick ribeye or striploin steak generously with salt and pepper on both sides in advance.
Generously coat a frying pan with vegetable oil and heat over high heat until the oil sizzles when the meat is added.
Once the pan is hot, add the steak and flip every 30 seconds to ensure even heat distribution, cooking for a total of 3 minutes.
Remove the cooked steak and place it on aluminum foil. Add one pat of butter and some thyme, wrap tightly, and let rest for 10 minutes.
Without cleaning the pan, pour a splash of red wine (or bokbunjaju) into the pan with the leftover meat juices and oil.
Add a pinch of sugar, a pinch of salt, and some thyme to the wine, and reduce over high heat until the sauce thickens.
When the sauce reaches the desired consistency, turn off the heat, add one pat of butter, and stir gently with the residual heat until melted and smooth.
After 10 minutes of resting, slice the steak to your preferred thickness, arrange on a plate, and drizzle the rich wine sauce over the top.

Season the ribeye with salt and pepper, then sear in an oiled pan, flipping every 30 seconds for 3 minutes.
Wrap the cooked steak in foil with butter and thyme, and let rest for 10 minutes to redistribute juices.
In the same pan, simmer wine, sugar, salt, and thyme, then turn off the heat and stir in butter to finish the sauce.

Cooking tips

Flipping the steak every 30 seconds prevents the surface from burning and ensures even heat distribution to the center.
Do not slice the steak immediately after cooking; wrap it in foil and rest for 10 minutes so the juices redistribute throughout the meat, making it tender.
When finishing the wine sauce, add the butter only after turning off the heat; adding it while the heat is on can cause the sauce to separate. The residual heat will melt it into a glossy, flavorful sauce.

Recommended for

Those who want to successfully make a perfect medium-well steak at home with a crispy exterior, moist interior, and ample juices.
Those who want to serve a restaurant-quality main dish and homemade sauce to family or loved ones on birthdays, Parents' Day, anniversaries, or home parties.
Those who have struggled with timing when cooking beef at home, often ending up with tough meat or a burnt exterior and raw interior.