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Grilled Rib-Eye Steak Marinated in Asian Spices and Korean Pear

Korean Pear Marinated Steak

Korean Pear Marinated Steak is full of delicious sweet and savory Asian flavors. Fabulous with a side of refreshing slaw, it's perfect for an indoor or outdoor dinner party.

Course Main Course
Cuisine Asian
Keyword best steak marinades, easy steak dinner
Prep Time 2 hours
Cook Time 8 minutes
Total Time 2 hours 8 minutes
Servings 4
Calories 394 kcal
Author Valentina K. Wein


  • cup Mirin
  • cup low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons garlic, minced
  • 1 tablespoon ginger pulp
  • 1 Korean pear, peeled, finely grated (use a fine grater and you will create a purée, which is perfect)
  • 2 scallions, finely chopped
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 2 tablespoon sake
  • grapeseed oil
  • 2 (8-ounce) Rib Eye steaks
  • Togarashi


  1. Place the Mirin in a small sauce pan over high heat. Bring to a boil and then turn the heat to low and simmer to reduce by about a third, and let it cool.

  2. Add the cooled Mirin, soy sauce, sesame oil, garlic, ginger, pear, scallions, pepper and sugar, to a medium-sized mixing bowl.
  3. Whisk until all of the ingredients are evenly combined.
  4. Pour this marinade into a shallow container or heavy-duty zip-lock bag, place in the refrigerator, and marinate the steaks for at least 30 minutes, and up to 2 hours.
  5. After the steaks have marinated, remove them and set aside on a plate. Place the remaining marinade in a small sauce pan and add the sake. Bring it to a boil, and let it simmer on low heat to reduce by about a quarter. Set aside.
  6. Preheat a grill over high heat. Season the meat lightly with salt and pepper and drizzle with grape seed oil. Once the grill is very hot, cook the steaks to desired doneness. For medium-rare, 3 to 4 minutes per side. You should hear a sizzling sound when the steak hits the grill -- if you don't, wait until it's hot enough. Let steaks rest for at least 5 minutes, slice thinly against the grain, and spoon the cooked marinade over it and sprinkle with a bit of Togarashi.