Ribeye Steak with Toasted Sesame Soy Sauce

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6

In this sensational recipe from Chef Roy Choi, he uses his Toasted Sesame Soy Sauce as basis for a bold accompaniment to grilled steaks. He explains, “The sauce is just a foundation. You can build off of it by incorporating elements that add texture, like pomegranate seeds, and freshness, like fresh herbs.” To make the quick pickled shallots, drain 1/4 cup of the brine from a jar of purchased kimchi. The kimchi itself makes a great accompaniment to this rich dish.


  • 3 bone-in ribeye steaks, each about 1 lb. (500 g) and 1 inch (2.5 cm) thick
  • 4 Tbs. Roy Choi A Pinch of LA Seasoning
  • 1 shallot, thinly sliced
  • 1/2 cup (4 fl. oz./125 ml) kimchi brine
  • 1/2 lb. (250 g) small sweet peppers, such as baby bell, gypsy or banana peppers
  • 1 bunch green onions
  • Extra-virgin olive oil for drizzling and brushing
  • 1/3 cup (3 fl. oz./80 ml) Roy Choi Toasted Sesame Soy Sauce
  • 1/4 cup (1 oz./30 g) pomegranate seeds
  • 1 Tbs. chopped fresh cilantro, plus more for garnish
  • 1 Tbs. chopped fresh chives
  • Juice of 1 lemon


Sprinkle the steaks all over with 3 Tbs. of the A Pinch of LA seasoning. Set aside at room temperature for 30 minutes to 1 hour.

In a small bowl, stir together the shallot and kimchi brine. Set aside.

In a large bowl, combine the peppers and half of the green onions. Drizzle lightly with olive oil and add the remaining 1 Tbs. of A Pinch of LA seasoning; toss to evenly coat the vegetables. Set aside.

Thinly slice the remaining green onions. In a bowl, combine the sliced green onions, Toasted Sesame Soy Sauce, pomegranate seeds, cilantro and chives. Stir in the juice of 1/2 of the lemon. Set aside.

Preheat a grill pan over medium-high heat until just smoking. Brush the pan with olive oil. Place the steaks on the pan and cook, turning once, until nicely grill-marked and cooked until done to your liking, 4 to 6 minutes per side for medium-rare. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.

While the steaks rest, grill the vegetables: Return the grill pan to medium-high heat. Add the peppers and green onions to the pan and grill the vegetables, turning them occasionally, until lightly charred and slightly softened, 6 to 8 minutes. Transfer the vegetables to a serving platter.

Cut the steaks into thick slices and transfer the slices to the platter with the vegetables. Spoon the soy sauce mixture over the steak, squeeze the remaining lemon half over the vegetables and serve immediately. Serves 6.

Recipe courtesy of Roy Choi, chef, restaurateur and author of L.A. Son

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