@seattlehanddoc: One of the best cooking hacks we ever learned was that the easiest way to slice steak super thin is to do it while it’s still slightly frozen. #butcherboxpartner This came in handy tonight when we decided to throw a farewell party for our closest friends who are moving to Portugal. We invited 30 of our friends over for a Korean barbecue themed dinner party, which is always a crowd pleaser! We grabbed some frozen steaks out of our @butcher_box and let them slightly thaw for about 15 minutes. That’s just enough time for the meat to soften so you can get those super thin, even slices you want for bulgogi, while still being firm enough to slice easily. Then slice up the steaks, and toss them in our homemade marinade, which we’re sharing below. We seared them hot and fast until the edges were caramelized and sticky, and it turned into such a beautiful dinner — and an even more special farewell to our dear friends. BEEF BULGOGI — serves 4, 45 min total • 1 lb ButcherBox ribeye, thinly sliced (freeze 30 min first) • 4 garlic cloves, minced • 2 green onions, chopped • 2 tbsp soy sauce • 2 tbsp sugar • 3 tbsp water • 1 tbsp toasted sesame oil • 1 tbsp toasted sesame seeds • ½ tsp black pepper Whisk everything but the beef until the sugar dissolves. Add beef, coat, and marinate 30+ min. Sear in a hot pan or on a flat top until caramelized and cooked through, about 3–4 min. #steak #CookingHacks #koreanfood #dinnerparty

Wayne and Nancy

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Monday 31 August 2026 00:02:51 GMT