Barbecued rib eye steak recipe

Name: Barbecued rib eye steak recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 150g rib eye steaks; 1 tbsp vegetable oil plus a dash more for cooking the British asparagus; 1 pinch sea salt and black pepper; 1 packet of British asparagus, trimmed of woody ends; 1 pinch togerashi seasoning (optional, you could use cayenne pepper); 75 ml (2.6fl oz) soy sauce; 75 ml (2.6fl oz) mirin, Japanese sweet rice wine; 75 ml (2.6fl oz) sake; 1 tbsp sugar; 1 handful white and black sesame seeds to serve

Servings: persons

1
To make the teriyaki sauce, combine all ingredients in a saucepan.
2
Stir the mixture well.
3
Put it on medium heat and bring to a boil.
4
Turn the heat down to low and simmer for a couple minutes.
5
Stop the heat and cool the mixture.
6
It's now ready to use but if you have any left you can store the sauce in a clean bottle in the fridge.
7
Heat a griddle pan until really hot and almost smoking.
8
Rub the steaks with the oil, salt and pepper.
9
Griddle the steaks for 2 minutes on each side so that they're medium rare.
10
Leave to rest.
11
While the beef is resting rub the British asparagus with a little oil then lay on the griddle and grill for 2-3 minutes, turning every now and then until they start to soften but still have `bite' and have little chars on them.
12
Split the asparagus between two plates.
13
Carve the steaks into 1cm strips and lay on top of the Asparagus pouring over the meat juices left from resting.
14
Cover each steak with a few tablespoons of teriyaki sauce and sprinkle with the togerashi if using and sesame seeds.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 x 150g rib eye steaks, 1 tbsp vegetable oil plus a dash more for cooking the British asparagus, 1 pinch sea salt and black pepper, 1 packet of British asparagus, trimmed of woody ends, and more.

Yes, Barbecued rib eye steak recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!