Grilled Rib-eyes with Ssamjang
Dinner party: grilled rib-eye ssam night for the love of fire, sodium, and pistachio tiramisu
Nov 4, 2025
The last time I grilled steaks on my rooftop was last August. It was a balmy summer day, and I had spent it relaxing with my friends in Central Park. As the day slipped by toward the late afternoon, the dinner plans coalesced somehow around me cooking everyone dinner. I usually plan my dinner parties a bit more in advance but my dehydrated and recently-at-zen self said sure and went to Whole Foods.
The menu: grilled rib-eyes au poivre, bruleed cream corn, watermelon feta salad.
I started prepping the ingredients as my friends arrived. Since it was already 7pm by this point, I entrusted a few of my friends to grill the steaks on my rooftop. Division of labor never hurt, right? That was a mistake. Lesson #1: never trust your friends to do anything a) involving fire b) involving steak.
As I was cooking the corn in my apartment, my friend Matt comes bursting in through my front door and runs right to my kitchen sink to douse his forearms in water, avowing he just got third-degree burns. My first question naturally: “What happened to the steaks?!” He says he dropped one on the ground (???) and the other two were still on the grill. While he continued to drown his “burns” (there were like two small marks; he was being dramatic), of course I had to go to the grills to finish the job.
It ended up being a delicious albeit eventful meal. I’m still at a loss as to what happened on my rooftop. Some say the steaks erupted in a fireball (I disagree because the steaks didn’t have enough color on them). Some say Matt lost his grip on the steaks with his tongs (more believable).
I think this story speaks to the joys of grilling steaks. Sure it can be a bit of a show, but isn’t that why we cook? Shockingly, I think it’s the easiest way to cook a steak. As long as your grill is hot enough (not too hot) and you cook the steaks until they’ve browned on each side, you’ll be fine. Just make sure you have a pair of sturdy tongs, a cooking thermometer, and a little courage. The key to great steaks is always to let them rest for at least 10 minutes before slicing.
The recipe below for grilled rib-eyes with ssamjang is my preferred way to have grilled steaks. Ssamjang is a salty, slightly spicy Korean spread that pairs beautifully with any red meat. Crafting your own lettuce wraps with a little fresh rice, a little veg, the beautifully charred steaks, and the ssamjang is my ideal summer entree. It’s fresh, not that rich, and completely satisfying.
And to accompany, a chili oil panzanella salad with big crusty sesame croutons and a luxe pistachio cherry tiramisu (bonus points if you make your own chili own and cherry compute).
For the love of fire,
Ryan
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (15)
Ingredients (15)
For the steak/marinade
For the Ssamjang / presentation
Instructions
In a large bowl, add apple juice (2 cups), soy sauce (½ cup), white onion (1). Drop in the steaks (3 lb) and cover. Refrigerate at least 6 hours and up to 24 hours.
Meanwhile, in a medium bowl, mix the miso (¼ cup), gochujang (½ cup), honey (2 Tbsp), toasted sesame oil (2 tsp), scallions (6), garlic (6 cloves), and sesame seeds (3 Tbsp). Refrigerate at least 2 hours.
Preheat grill to medium-high and preheat until hot. Remove steaks from the marinade (they will look grey; that’s fine). Pat dry with paper towels.
Spray grill grates with oil spray. Then add steaks. Grill on each side until well-carmalized, about 8 minutes. Cook until internal temperature reaches 130F for medium-rare.
Let steaks rest covered with foil for at least 10 minutes.
Then thinly slice.
Have your dinner guests assemble their own steak ssam wraps at the table with a little ssamjang, rice, 2 pieces of steak, cucumbers or radishes inside of lettuce leaves (4–5 heads).
