The reason why the title of this recipe says “steaks” instead of a specific cut of beef is because this marinade will work on any piece that makes your heart flutter. New York Strips are used here. Marbled Ribeyes would also be divine.

Kalbi refers to Korean short ribs that are thinly sliced and quite delicious over a charcoal grill. This time, we’re using that same flavor combination on a thicker cut of beef, which gives the cedar planks time to hug an extra layer of flavor onto it.

Whenever a charcoal grill is going, it’s nice to use every bit of heat as not to waste the gift of fire. That’s why onions are charring right on the edge of the coals, using the heat on the bottom of the grill, caramelizing from the natural sugars that onions have. Serve together with the flavorful steaks and taste why these two were meant to be together.

Total Time: 2 hours plus overnight marinating time
Servings: 2


  • 2 Cedar Grilling Planks
  • 2 NY Strip Steaks
  • ¼ cup Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Brown Sugar
  • 2 Garlic cloves, grated
  • 1 Tbsp Black Pepper
  • 2 small White Onions
  • 1 Tbsp Vegetable Oil

Chef's Tip

Rice and kimchi give a perfect balance of flavor to make this a complete meal.


  1. Combine soy sauce, sesame oil, brown sugar, grated garlic, and black pepper. Pour over the steaks and marinate overnight or at least 4 hours.
  2. Cut the onions in half and peel, leaving the root intact. Coat in vegetable oil.
  3. An hour before you’re ready to grill, soak the planks in water.
  4. Light your charcoal briquettes. Coals will be ready when starting to ash. Create a “hot zone” and “cool zone” in your grill pushing most of the coals on one side.
  5. Place onions directly on the edge of the coals. In about 30 minutes, they should be completely charred on the outer layer with the inside layers softened and slightly
  6. While the onions are cooking, take the planks out of the water and char in the hot zone, being careful not to burn. Move the planks to the cool zone and sear the steaks in the hot zone for about 3-5 minutes on each side.
  7. Put the steaks on the planks and cover the grill until steaks are cooked to desired doneness (135˚F for med-rare, about 10 minutes).
  8. While the steaks are resting for 10 minutes, remove the charred outer layers of the onions. Serve with rice and kimchi.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Planks