Bourbon-teriyaki Ribeye Recipe
Make Bourbon-teriyaki Ribeye Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Marinade
Finishing & Garnish
Method
Steak & Marinade
- 1
Bring steaks to temperature
Remove ribeye steaks from the refrigerator and let sit at room temperature for 30–45 minutes before cooking. Pat both sides dry with paper towels.
- 2
Make bourbon-teriyaki marinade
In a medium bowl whisk together bourbon, soy sauce, mirin, brown sugar, grated ginger, minced garlic, toasted sesame oil, and rice vinegar until sugar dissolves.
- 3
Season steaks
Lightly season both sides of the steaks with kosher salt and freshly ground black pepper (reserve about 1/4 tsp salt for finishing if desired).
- 4
Marinate briefly
Place steaks in a shallow dish or zip-top bag and pour half of the bourbon-teriyaki mixture over them, turning to coat. Reserve the remaining half for glazing/sauce. Marinate at room temperature for 20–30 minutes (do not exceed 1 hour because of the alcohol and acids).
- 5
Make teriyaki glaze
Pour the reserved half of the marinade into a small saucepan. Bring to a simmer over medium-low heat, then mix cornstarch with cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened and glossy. Remove from heat and stir in butter until melted and smooth. Taste and adjust — if too salty add a little water or sugar; if too sweet add a dash of rice vinegar.
Cooking & Finishing
- 6
- 7
Sear steaks
Place steaks in the hot skillet or on the grill. Sear without moving for 3–4 minutes to develop a deep crust. Flip and sear the other side for 3–4 minutes. For a 1–1.25 inch ribeye this yields about medium-rare; adjust time for thickness and desired doneness (use an instant-read thermometer: 125–128°F/52–53°C for medium-rare, 135°F/57°C for medium).
- 8
- 9
Rest steaks
Transfer steaks to a cutting board and let rest loosely tented with foil for 8–10 minutes to allow juices to redistribute and glaze to set.
- 10
Slice and garnish
Slice ribeyes against the grain into 1/4–1/2 inch slices. Spoon any remaining glaze over the slices. Sprinkle with thinly sliced scallions and toasted sesame seeds. Serve with lemon or lime wedges on the side if desired.