Ingredients:

For the Ribeye:

  • 1 large head red leaf or bibb lettuce 

  • 2 - 16 ounce ribeye steaks

  • 1 Tbsp. Umamier Spice Blend

  • Kosher salt to taste 

  • 1 tsp. grapeseed oil

  • 2 Tbsp. butter

  • gochujang sauce

For the Pickles:

  • 1 English cucumber

  • 1 medium sized carrot, peeled

  • 4 scallions, thinly sliced

  • 1 clove garlic, peeled and minced

  • 1 ½ tsp. Kosher salt

  • 1 ½ Tbsp. Togarashier Spice Blend

  • 2 tsp. sugar

  • 1 Tbsp. rice wine vinegar

  • 1 Tbsp. fish sauce

  • 1 tsp. toasted sesame oil

For the Dipping Sauce:

Note: Gochujang sauce is a delicious Korean fermented red chili paste. It’s spicy and funky and essential to pulling this dish off. Gochujang is available at Asian grocery stores and is beginning to catch on in mainstream supermarkets.

Directions:

For the Ribeye:

  • Remove steaks from the refrigerator and season liberally with salt. Rub Umamier thoroughly into the steaks on all sides and set aside at room temperature to rest while you prepare the pickles and dipping sauce.

  • To prepare the steaks, preheat the oven to 400°F. Heat a large cast iron skillet over high heat until smoking. Coat the pan with grapeseed oil and immediately add the steaks.  Sear for one minute undisturbed.

  • Flip the steaks and repeat searing the second side for one minute. Next, quickly place the pan into the oven and cook for five minutes. Remove the pan from the oven and place over medium heat.

  • Flip the steaks and add the butter to the pan. When the butter melts and begins to foam, use a large spoon to baste the steaks with the browned butter for one additional minute. Remove the steaks from the pan and allow to rest for 10 minutes before slicing.

For the Pickles:

  • Split the cucumber lengthwise and cut into thin slices. Julienne cut the carrots into thin matchsticks, or use a box grater to shred. Toss all of the ingredients together in a large bowl and allow to marinate for 30 minutes.

For the Dipping Sauce:

  • Mix all ingredients together thoroughly and refrigerate.

This is an interactive and somewhat messy endeavor, don’t be afraid to use your hands to get right in there and have fun. To start, grab a large leaf of lettuce and spread with a dab of gochujang chili paste, add a few thin slices of steak, a mound of pickles and a dollop of Umamier dipping sauce, roll it all up and enjoy!