Bulgogi Cowboy Rib-eye Steak

Whisk marinade ingredients in a small bowl until smooth. (Alternatively, you can omit grating and mincing the ingredients by simply placing everything in a food processor and blending until smooth.)

Place the steak into a gallon-sized zip-top bag. Pour marinade over the steak and place in the refrigerator for at least one day before the big game, turning occasionally.

Thirty minutes to 1 hour before you’re ready to cook, remove steak from the bag, scrape off any solids from the marinade, and let the steak come to room temperature.

Prepare the grill by heating the charcoal to white hot. Spread out the coals so half the grill is covered in coals and the other half is empty. (A charcoal grill adds a wonderful smoky flavor, but you can use a gas grill by heating the grill so there’s a hot and cool side.)

Sear steak directly over the coals about 2 minutes per side. Don't touch it once it hits the grill. You want a nice char and crust to form. After both sides have seared, flip again and place on the side with no coals and cover the grill for 4 minutes, or until the steak reaches desired doneness. Tent with foil and let rest at least 10 minutes before slicing against the grain.

Mix all ssamjang ingredients in a bowl until smooth.

The classic Korean way of serving bulgogi beef is to place a slice of beef into a lettuce wrap with kimchi and ssamjang. Ssamjang is a must!

Or go not-so-classic by serving the bulgogi steak as a taco with warm flour or corn tortillas and your favorite taco fixin’s. You can also make the ssamjang and mix with mayonnaise to use as a sauce for tacos and nachos.