I soaked Steaks in Sesame Oil for months and Ate It

Ingredients

• 3 pounds Prime 7‑Bone Rib Roast (wet‑aged 21 days, split into three equal pieces)
• 2 cups Sesame Oil (cold‑pressed, unrefined)
• 2 cups Pilla Oil (first‑press Korean perilla (pilla) seed oil)
• 2 tablespoons Kosher Salt (for seasoning steaks)
• 1 tablespoon Black Pepper (freshly cracked)
• 1/2 cup Korean BBQ Marinade (store‑bought bulgogi sauce or homemade (soy, sugar, garlic, ginger, sesame oil, gochujang))
• 1 medium Onion (diced)
• 4 stalks Green Scallions (chopped, plus extra for garnish)
• 4 cups Cooked Rice (preferably day‑old, chilled)
• 1/2 cup All‑Purpose Flour (for coating rice balls)
• 2 Egg (beaten, for egg wash)
• 1 cup Panko Breadcrumbs (Japanese style, for extra crunch)
• 2 tablespoons Wagyu Fat or High‑Smoke‑Point Oil (for frying rice balls; wagyu fat adds richness)
• 1 tablespoon Sesame Seeds (to garnish)

Instructions

1. Prepare Oils (Optional)

   If you wish to extract your own sesame or pilla oil, run the seeds through a cold‑press oil extractor, then filter the liquid several times through cheesecloth until clear.

   Time: PT30M

2. Trim and Portion the Rib Roast

   Place the 7‑bone rib roast on a cutting board, remove excess fat if desired, and cut into three equal portions (about 1 lb each).

   Time: PT10M

3. Season the Steaks

   Pat each steak dry, then season generously with kosher salt and freshly cracked black pepper on all sides.

   Time: PT5M

4. Submerge Steaks in Oil

   Place one steak in a food‑safe container and fill completely with sesame oil, another steak in a second container filled with pilla oil, and leave the third steak dry (control). Ensure each piece is fully submerged; no air pockets.

   Time: PT5M

5. Age the Steaks

   Seal the containers, label them, and store in the refrigerator (≤4 °C) for 65 days. Flip the containers every other day to keep oil circulating.

   Time: PT1560H

   Temperature: 4°C

6. Remove and Pat Dry

   After 65 days, remove each steak, discard any outer crust on the oil‑aged pieces (the crust can be saved for other uses), and pat the meat dry with paper towels.

   Time: PT10M

7. Sear the Steaks

   Heat a cast‑iron skillet over high heat until smoking hot. Add a thin layer of high‑smoke‑point oil (or wagyu fat). Sear each steak 2‑3 minutes per side for medium‑rare, or longer to desired doneness.

   Time: PT12M

   Temperature: 200°C

8. Rest the Steaks

   Transfer seared steaks to a cutting board, tent loosely with foil, and let rest for 5 minutes.

   Time: PT5M

9. Prepare Bulgogi Fried Rice

   In a wok, heat 1 tbsp wagyu fat, add diced onion and sauté 2 minutes. Add steak trimmings, Korean BBQ marinade, and cook 2 minutes. Add cooked rice, break up clumps, stir‑fry 3‑4 minutes, then stir in chopped green scallions.

   Time: PT12M

   Temperature: 180°C

10. Form and Bread Rice Balls

    With damp hands, shape the fried rice into 8 equal balls. Dredge each ball in flour, dip in beaten egg, then coat with panko breadcrumbs.

    Time: PT8M

11. Fry Rice Balls

    In the same wok, add remaining wagyu fat, heat to 175 °C, and fry rice balls until golden brown, about 2 minutes per side. Drain on a cooling rack.

    Time: PT8M

    Temperature: 175°C

12. Plate and Garnish

    Slice each steak against the grain, arrange on plates, place 2‑3 fried rice balls beside each, drizzle a little extra sesame oil if desired, and sprinkle with sesame seeds and chopped green scallions.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

62 g

Carbohydrates

45 g

Fat

45 g

Fiber

2 g