1-First Step: Prep and slice the beef Wrap the rib eye steak in plastic wrap and place it in the freezer for 20 to 30 minutes. This firms the meat so you can slice thin, even pieces. Remove the steak from the freezer, unwrap, and slice across the grain into 1/4-inch thick pieces. Cutting against the grain shortens muscle fibers and produces more tender bites. If you prefer even thinner slices, freeze a few minutes longer but do not let it freeze solid.

2-Second Step: Make the marinade In a medium bowl, combine the following: * 1/2 small pear, peeled and coarsely grated * 1/4 cup soy sauce (reduced sodium recommended) * 2 tablespoons brown sugar * 2 tablespoons toasted sesame oil * 3 cloves garlic, minced * 1 tablespoon freshly grated ginger * 1 tablespoon gochujang (Korean red pepper paste) Whisk the mixture until the sugar mostly dissolves and the gochujang is evenly dispersed. Taste a small amount on a spoon and adjust salt or sweetness if needed. The grated pear will add juice and tenderizing enzymes, so the marinade will appear more liquid than some other sauces.

3-Third Step: Marinate the beef Place the sliced steak and the marinade into a gallon-size resealable bag. Squeeze out excess air, seal, and massage the bag so each slice gets coated. Marinate in the refrigerator for at least 2 hours or overnight for deeper flavor. If you are short on time, 30 minutes will still add noticeable flavor, but longer marinating yields better tenderness and infusion. Turn the bag occasionally so the meat soaks evenly.

4-Fourth Step: Preheat your pan Use a heavy-bottom pan or cast iron grill pan for best caramelization. Place the pan over medium-high heat and let it get very hot; the surface should shimmer when you add oil. Heat 1 tablespoon vegetable oil until it is nearly smoking. High heat is essential to get quick searing and prevent the meat from stewing in its juices.

5-Fifth Step: Cook in batches Remove beef from the marinade with tongs, letting excess drip back into the bag (discard the leftover marinade). Lay the slices in a single layer in the hot pan; overcrowding will lower the pan temperature and cause steaming rather than browning. 1. Cook slices 2 to 3 minutes per side until charred and cooked through. Watch closely; thin slices cook fast. 2. Transfer cooked beef to a warm plate and tent loosely with foil to keep warm. 3. Add the remaining 1 tablespoon of vegetable oil between batches to keep the pan hot and prevent sticking. Repeat until all the beef is cooked. The goal is quick searing that creates caramelized edges while keeping the center juicy.

6-Final Step: Finish and serve Once all batches are done, toss the beef with sliced green onions and sprinkle 1 teaspoon sesame seeds if using. Serve immediately with steamed rice and sides like kimchi or pickled cucumbers. For lettuce wraps, provide perilla or romaine leaves, sliced scallions, and ssamjang or gochujang-based dipping sauce on the side.