Asian-Inspired Rib Steaks

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.