Grilled Beef with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Fresh ginger is the star here, bringing both incredible flavor and real anti inflammatory benefits to the table. The marinade is simple enough that you probably have most of these ingredients in your kitchen already, and the whole process is honestly foolproof. Just coat those beautiful ribeye steaks, fire up the grill, and you'll have restaurant quality beef on the table in no time. Your family is going to love this one.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, about 8 oz each)
- 113 gfresh ginger(peeled and julienned)
- 78 mlsoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 1 tablespoonsesame oil
- 2 tablespoonsvegetable oil(for grilling)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3green onions(sliced for garnish)
- 1 tablespoonsesame seeds(white, for garnish)
Detail level
Instructions
- 1
Combine soy sauce, rice vinegar, honey, minced garlic, and sesame oil in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened. Reserve half the glaze for serving.
Tip: Don't let the glaze boil too vigorously or the honey will caramelize too much.
- 2
In a separate small skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the julienned ginger and cook for 4-5 minutes, stirring occasionally, until the edges are golden and caramelized. Set aside.
Tip: Watch the ginger closely as it can burn quickly; you want it tender with crispy edges.
- 3
Pat the beef steaks dry with paper towels and season both sides generously with sea salt and black pepper about 10 minutes before grilling.
Tip: Seasoning ahead of time allows the salt to penetrate the meat for better flavor.
- 4
Preheat your grill to high heat (around 450°F). Lightly oil the grates with the remaining vegetable oil using a brush or paper towel.
Tip: Well-oiled grates prevent sticking and create beautiful grill marks.
- 5
Place steaks on the hot grill and cook for 5-6 minutes without moving them, allowing a nice crust to form. Flip once and cook for another 4-5 minutes for medium-rare doneness (130-135°F internal temperature).
Tip: Use a meat thermometer for accuracy; aim for 130°F for medium-rare or adjust to your preference.
- 6
During the last minute of cooking, brush the steaks with the reserved ginger-soy glaze on both sides, allowing it to caramelize slightly.
Tip: Apply the glaze at the end to prevent burning and keep the flavors fresh and vibrant.
- 7
Remove steaks from the grill and let them rest for 5 minutes on a cutting board tented with foil. This allows the juices to redistribute throughout the meat.
Tip: Resting is crucial for juicy, tender beef; don't skip this step.
- 8
Transfer steaks to serving plates and top with the caramelized ginger strips. Drizzle with remaining reserved glaze and garnish with sliced green onions and sesame seeds.
Tip: The warm ginger strips should be added just before serving for best texture and flavor.
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