Name: Gochujang Steak Wraps
Total time: 1 hour
Yield: 6 servings
Ingredients: 2 1"-thick boneless New York strip steaks (about 2 lb. total); 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt; 2 Tbsp. vegetable oil; 3 Tbsp. sugar, divided; 2 Tbsp. sesame seeds; 6 garlic cloves, finely chopped; ¼ cup gochujang (Korean hot pepper paste); 2 Tbsp. soy sauce, preferably low-sodium; 2 Tbsp. toasted sesame oil; 1 Tbsp. apple cider vinegar; 6 scallions, green parts only, thinly sliced; Flaky sea salt, cooked rice, and tender lettuce leaves (for serving)

A platter of steak covered in a red gochujang sauce topped with scallions.

Photograph by Peden + Munk, food styling by Shilpa Uskokovic

The sugar in the seasoning is your ticket to steaks that are deeply dark and crusty outside and juicy within. With this method you may even find yourself making one of the nicest-looking steaks of your life—and without trying all that hard. The accompanying gochujang sauce is bright and brash, an excellent foil to the savory meat. Look for thick, sticky gochujang paste and not sauce (which is frequently thinned out with additional ingredients). O’Food and Sempio brands are reliable and easy to find.

What you’ll need

Instant-Read Thermometer
$35 At Thermoworks
Medium Skillet
$70 $50 At Amazon
Platter
$41 $35 At Amazon

Recipe notes

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