Quick-Aged Grilled Rib Eyes

1. 1

   In a resealable plastic bag, arrange the steaks in a single layer.

2. 2

   Add the fish sauce and turn to coat.

3. 3

   Seal the bag, pressing out as much air as possible.

4. 4

   Refrigerate for 3 days.

5. 5

   Remove the steaks from the plastic bag and tightly wrap each one in a double layer of cheesecloth.

6. 6

   Set the steaks on a rack set over a plate and refrigerate for 3 days.

7. 7

   Unwrap the steaks, discarding the cheesecloth.

8. 8

   Let the steaks stand at room temperature for 30 minutes.

9. 9

   Light a grill or preheat a grill pan.

10. 10

    Season the steaks with salt and pepper.

11. 11

    Grill the steaks over high heat, turning once, until well-browned outside and medium-rare within, about 8 minutes.

12. 12

    Transfer the steaks to a cutting board and let rest for 5 minutes before serving.

No additional tips available.