Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 103 :: Make No Mis-Steak
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Source: Adapted from Barbecue Bible by Steven Raichlen (Workman, 2008)
Method: Direct Grilling
Serves: 2 to 3
1 to 2 hours for marinating the steaks
Category: Meat
For the beef and marinade:

4 boneless rib-eye steaks, each about 1/4 inch thick
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake, rice wine, or sherry
2 tablespoons Asian (dark) sesame oil
8 cloves garlic, thinly sliced
4 scallions, both white and green parts, trimmed and minced
2 tablespoons sesame seeds, toasted
1/2 teaspoon freshly ground black pepper

For serving:

Grilled scallions
Grilled cloves of garlic (skewer on toothpicks)
Romaine lettuce leaves
Small bowls of Korean chile paste (toejang)
Korean pickled cabbage (kimchi)
Asian Pear Dipping Sauce (optional; see recipe below)

Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Arrange steaks in one layer in a baking dish. Pour the marinade over them, cover, and refrigerate for 1 to 2 hours.

Preheat the grill to high. When ready to cook, oil the grill grate.

Remove the steaks from the marinade and drain. (Discard the marinade.) Put the steaks on the hot grate and grill, turning with tongs, 1 to 2 minutes per side for medium rare. Transfer the meat to a cutting board and let rest for 2 minutes. Slice across the grain.

To eat, fold meat and any or all of the condiments above into a lettuce leaf. Serve with dipping sauce if desired.
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