Tarakiyee’s Gangam Style Steak Recipe

I’m not trying to cash in on the famous Psy song’s fame, I just needed an ironic name for my Korean cuisine inspired steak recipe. And even if I am, It’s an original way of cashing in on its fame. This recipe is perfect for a romantic dinner or a lonely night watching 30 Rock, pretending to be on a romantic dinner with Tina Fey (or Alec Baldwin. Or Tracy Morgan, I won’t judge. I mean, there’s bound to be someone with a crush on Pete).

Gangam Style Steak Marinated
This is how the steak looks after being well marinated.

So the recipe is pretty simple. I choose two Round Eye steaks, roughly around 500 grams together. For that I mixed 2 tablespoons of Sesame Oil with quarter a cup of sweet Soy sauce, a clove of crushed garlic, and one diced shallot. Add salt and pepper to taste.

You need to rub the marinate on to the steak, and then leave it to marinate for up to 12 hours. I was in a hurry, so I poked the steak a little with a knife, and added some vinegar. Vinegar helps break the proteins in the steak and helps it marinate faster, and it can also add flavor to the steak, depending on what vinegar you use. I used balsamic, because I think it goes great with this marinate. I figured all of this helps cut down the marinating time to an hour, but the more you marinate, the more flavorful your steak is going to be.

Gangam Style Steak Seared
This is how the steak should look after being seared in a pan.

Now for the cooking process, I heated the oven to 170 degrees Celsius (350 Fahrenheit). While it was heating, I put a pan on medium fire, with olive oil in it. Seared each side of each steak for two minutes. Then I put the steaks in the oven. It takes around 20 minutes to get the meat to my liking, but it can take from 30 to 40 minutes for it to become well done. You can always poke the steak with your finger to see how well done it is.

Gangam Style Steak Ready - With Coleslaw
The final product after broiling in the oven, served with some coleslaw. Cooked it a little too much, but thanks to the searing it was surprisingly juicy.