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Sake-Marinated Rib-Eye Steak

photo: Scott Phillips

Servings: 4 to 6

Beef lends itself to all types of marinades, but this complex sake-based one adds sweet overtones to grilled steak.


  • ½ cup sake (preferably junmai ginjo)
  • 6 Tbs. shoyu (Japanese-style soy sauce) or regular soy sauce
  • 1/4 packed cup dark brown sugar
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. vegetable oil; more for grilling
  • 1 tsp. Asian (toasted) sesame oil
  • 1/2 tsp. crushed red pepper flakes; more to taste
  • 5 cloves garlic, finely chopped
  • 2 boneless rib-eye steaks (about 2-1/2 lb. total)

Nutritional Information

  • Nutritional Sample Size based on 6 servings
  • Calories (kcal) : 410
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 95
  • Sodium (mg): 330
  • Carbohydrates (g): 4
  • Sugar (g): 3
  • Protein (g): 38


  • Combine the sake, shoyu, sugar, Worcestershire, oils, pepper flakes, and garlic in a 2-quart baking dish. Whisk until the sugar dissolves. Add the steak, turning several times to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least eight hours or overnight.
  • Remove the steak from the marinade and bring to room temperature. Prepare a medium (350°F to 375°F) charcoal or gas grill fire. Brush the steak lightly with oil. Grill the steak, flipping once halfway through cooking, about 12 minutes total for medium-rare meat (135°F). Remove from the grill, tent with foil, and let rest for 5 minutes. Slice the steak into thin strips.


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