Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

This recipe introduces Asian flair to the all-American rib steak for truly Yom Tov-worthy results.

SERVES 2–4

• 2 1-lb (450-g) rib steaks
• ¼ cup soy sauce
• 2 Tbsp honey
• 2 Tbsp rice vinegar
• 3 cloves garlic, crushed
• 1 Tbsp sesame oil
• ¼ tsp ground ginger
• ¼ tsp sriracha sauce
• ¼ tsp kosher salt
• ⅛ tsp black pepper
• ½ tsp cornstarch

Garnishes (optional)

• sesame seeds
• chopped scallions
• Maldon flaky salt

Let the meat rest on your counter for at least 30 minutes so it comes to room temperature.

Combine soy sauce, honey, rice vinegar, garlic, sesame oil, ginger, sriracha, salt, and pepper in a small bowl. Pour half the marinade into a resealable bag and marinate the meat for 10 minutes.

Preheat a grill pan over medium-high heat. Spray the pan with cooking spray. Sear the steak for 2 minutes per side until the internal temperature reaches 128–130°F (53–54°C) for medium-rare.

Transfer the steak to a serving plate and rest for 10 minutes before slicing against the grain. Repeat with the other steak.

While the steak is resting, mix cornstarch into remaining marinade. Heat over medium heat in a small saucepan, stirring constantly until thickened. Serve sauce alongside meat. Garnish with sesame seeds, scallions, or Maldon flaky salt, if desired.

(Originally featured in Family Table, Issue 897)