Bulgogi New York Strip

Bulgogi — Korean for "fire meat" — is one of the great marinades of the world. Soy, brown sugar, sesame oil, and Asian pear come together to tenderize and glaze a Pre New York Strip before it hits the heat. The result is caramelized, savory, and deeply satisfying.

Total Time: 50 minutes (plus 30 minutes marinating)

Servings: 2

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Bulgogi New York Strip Ingredients

• 1 Pre New York Strip steak

• ½ cup soy sauce

• ⅓ cup brown sugar

• ½ of an Asian pear, grated or finely chopped

• 3 tablespoons toasted sesame oil

• 3 tablespoons of garlic, minced

• 1 teaspoon of ginger, grated

• 2 green onions, finely chopped, plus more for serving

• ½ teaspoon black pepper

• 1 tablespoon toasted sesame seeds

• 1 teaspoon cornstarch (optional, for thicker sauce)

• 1 teaspoon water (optional, for thicker sauce)

• Roasted bok choy, for serving

Instructions:

1. Combine soy sauce, brown sugar, Asian pear, sesame oil, garlic, ginger, green onions, black pepper, and sesame seeds in a zip-close bag or shallow dish.

2. Add New York Strip to marinade, seal, and refrigerate for at least 30 minutes. (Why: acid from the pear and salt from the soy begin to break down surface proteins, improving tenderness and flavor absorption.)

3. Remove steak from marinade and let sit at room temperature for 10 minutes before cooking. (Why: bringing meat closer to room temperature promotes more even cooking.)

4. Reserve marinade and pour into a small saucepan over medium heat; simmer until reduced by half, about 8–10 minutes.

5. For a thicker sauce, whisk together cornstarch and water to form a slurry and stir into simmering bulgogi sauce until thickened.

6. Cook Bulgogi New York Strip in a cast iron skillet or on a grill over high heat, 3–4 minutes per side, or until internal temperature reaches 130º F for medium-rare.

7. Rest steak 5 minutes before slicing against the grain.

8. Serve over roasted bok choy, spoon bulgogi sauce over steak, and garnish with sliced green onion.