Korean Glazed NY Strip
Smoked-then-seared NY strip steaks with a gochujang glaze, sliced and finished with sesame and scallion.
- NY strip steaks, 1.5" thick2
- Asian pear, grated½
- soy sauce¼ cup
- mirin2 tbsp
- sesame oil1 tbsp
- brown sugar1 tbsp
- garlic cloves, grated4
- ginger, grated1 tbsp
- yellow onion, grated½
- black pepper1 tsp
- soy sauce⅓ cup
- brown sugar3 tbsp
- honey1 tbsp
- mirin1 tbsp
- rice vinegar1 tbsp
- gochujang1½ tbsp
- gochugaru1 tsp
- sesame oil1 tsp
- garlic cloves, grated4
- ginger, grated1 tbsp
- cold butter1 tbsp
- kosher salt
- sesame seeds, toasted, for finishing
- scallions, sliced thin, for finishing
- 1
Combine Asian pear, soy sauce (1/4 cup), mirin (2 tbsp), sesame oil (1 tbsp), brown sugar (1 tbsp), garlic cloves (4), ginger (1 tbsp), yellow onion, and black pepper in a bag or dish. Add NY strip steaks and marinate for 4 hours in the refrigerator.
- 2
Remove steaks from marinade, wipe dry, season with salt, and let rest at room temperature for 45 minutes.
- 3
Combine soy sauce (1/3 cup), brown sugar (3 tbsp), honey, mirin (1 tbsp), rice vinegar, gochujang, gochugaru, sesame oil (1 tsp), garlic cloves (4), and ginger (1 tbsp) in a small saucepan. Simmer over medium heat, stirring occasionally, until the glaze coats a spoon, about 7 minutes. Remove from heat and whisk in cold butter.
medium - 4
Set up smoker with cherry wood and preheat to 225°F. Smoke the steaks until internal temperature reaches 105°F, approximately 40 minutes.
225F - 5
Crank heat to 700°F (or use a very hot grill/cast iron). Sear steaks 1 minute per side. Brush glaze on top, flip, brush the other side, and char 30–45 seconds per side. Pull steaks when internal temperature reaches 125°F.
very high125F internal - 6
Rest steaks for 10 minutes. Slice against the grain. Brush with extra glaze and top with sesame seeds and scallions.
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