Cote Miami Recipe

Bring steaks to room temperature & season

Remove steaks from refrigerator 45–60 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels. Evenly coat both sides and the edges with kosher salt and freshly ground black pepper, pressing lightly so seasoning adheres.

Preheat skillet or grill

If using a heavy cast-iron skillet, place it over high heat until just smoking (about 8–10 minutes). If using a grill, preheat to very high heat (500–600°F / 260–315°C) and oil the grates lightly.

Sear the steaks

Add neutral oil to the hot skillet and swirl to coat. Place steaks in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges briefly, rendering fat and crisping the rim (about 1 minute total).

Baste with butter and aromatics

Reduce heat to medium. Add butter, crushed garlic cloves, and thyme to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks continuously for 1–2 minutes to build flavor and finish cooking. Use an instant-read thermometer: pull steaks at 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare.

Rest the steaks

Transfer steaks to a warm plate or cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute. While resting, proceed to finish sauce and sides.

Make the basting/sauce by combining gochujang, doenjang (or miso), light soy sauce, sesame oil, mirin, brown sugar, grated ginger, minced garlic, thinly sliced scallions, toasted sesame seeds, and a squeeze of lemon juice in a small bowl. Whisk until smooth and glossy. Taste and adjust: add a little more mirin or sugar for sweetness, or a pinch of salt if needed.

During the last 30–60 seconds of basting in the pan, brush a thin layer of the prepared sauce onto each steak as you spoon butter over it. This will caramelize the sauce slightly and create a savory-spicy glaze. Reserve remaining sauce for serving at the table.

Prepare charred peppers

Heat a small skillet or use the same hot grill. Toss shishito peppers with 1 tsp neutral oil and char over high heat, turning until blistered and evenly blackened in spots (4–6 minutes). Sprinkle lightly with flaky sea salt and set aside.

Heat mashed potatoes and rice

Reheat mashed potatoes gently on low heat with a pat of butter, stirring until smooth and warmed through. If serving rice, fluff warm short-grain rice and keep covered until plating.

Plate kimchi and greens

Place chopped kimchi in a small ramekin or spoon onto the plate alongside microgreens or baby arugula dressed very lightly with a squeeze of lemon (about 1 tsp) and a drizzle of sesame oil (optional).

Carve and finish steaks

After resting, slice each ribeye against the grain into 1/2-inch (1.3 cm) thick slices. Arrange slices on a warm platter or individual plates, spooning any resting juices and a little of the reserved gochujang-baste over the top. Sprinkle with flaky sea salt and additional toasted sesame seeds if desired.

Serve

Serve steaks with a side of mashed potatoes, charred peppers, kimchi, microgreens and rice (if using). Provide extra gochujang/ssamjang at the table, lemon wedges, and additional flaky sea salt. Encourage diners to combine bites of steak with kimchi or microgreens and a smear of ssamjang for an authentic Korean-American steakhouse experience.