Cote Miami Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels — dry surface gives better sear.

Season

Generously season both sides and the exposed fat with kosher salt and coarsely ground black pepper. Press seasoning into meat so it adheres.

Preheat cast-iron skillet

Place a large cast-iron skillet or heavy-bottomed pan over high heat and let it heat until smoking hot, about 6–8 minutes. Meanwhile, add vegetable oil to the skillet and swirl to coat just before adding the steak.

Sear the steak

Carefully place the ribeye in the hot skillet. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side for 2–3 minutes. If the steak is very thick or you prefer medium-rare, after both sides are seared, reduce heat to medium and continue to cook while basting (see next step) until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare — total cook time will be about 8–12 minutes depending on thickness.

Baste with aromatics

After flipping, add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. When the butter melts and foams, tip the pan slightly and use a spoon to continuously baste the steak with the aromatic butter and pan juices for 1.5–3 minutes. This builds flavor and keeps the surface glossy.

Rest the steak

Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute. While the steak rests, proceed to prepare the basting sauce and finish.

While the steak rests (or while it cooks), whisk together soy sauce, mirin, sugar, gochujang, sesame oil, rice vinegar, grated garlic and grated ginger in a small bowl until sugar dissolves and sauce is smooth. Taste and adjust: add another 1/2 tsp sugar if you want sweeter, or 1/2 tsp more rice vinegar for brightness. Warm the sauce gently in a small saucepan over low heat for 1–2 minutes if you prefer a warm glaze.

Optional pan glaze: After removing steak from skillet, pour off excess fat leaving about 1 tablespoon with the browned bits. Return skillet to medium-low, add 2–3 tablespoons of the prepared sauce and stir to deglaze, scraping up fond. Let reduce for 30–60 seconds until slightly syrupy, then spoon over steak as part of finishing.

Slice and dress: Slice the rested ribeye against the grain into 1/2-inch thick slices. Arrange on a warmed platter. Spoon the reduced glaze (if used) over the slices and drizzle any remaining basting sauce to taste.

Garnish: Sprinkle flaky sea salt and toasted sesame seeds over the sliced steak, scatter sliced scallions, and serve with lemon wedges on the side for optional brightening.

Serve immediately with your choice of sides (steamed rice, kimchi, or roasted vegetables) while still warm.