Korean Style Steak with Ssamjang Butter

Pat the Beef Ribeye dry with paper towels. In a shallow dish, combine 45g Soy Sauce, 15g Sesame Oil, 15g of the minced Garlic, 10g Ginger, 20g Brown Sugar, 2g Black Pepper, and 15g Rice Wine Vinegar to create the marinade. Place the Beef Ribeye in the marinade, ensuring it is fully coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

While the steak marinates, prepare the Ssamjang Butter. In a small bowl, combine 100g Unsalted Butter, 50g Ssamjang, the remaining 10g of minced Garlic, and 5g Sesame Oil. Mix thoroughly until well combined and creamy. Set aside at room temperature.

Remove the marinated Beef Ribeye from the marinade and let any excess drip off. Heat a heavy-bottomed pan or cast-iron skillet over high heat until smoking. Add a small amount of neutral oil if desired, though the steak will have some oil from the marinade.