Southeast Asian Rib Eye Steaks Recipe

Name: Southeast Asian Rib Eye Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (about 3 1/2 pounds) rib eye steaks, cut 1-inch thick; Salt; 1 tablespoon plus 1 teaspoon dry mustard; 1 tablespoon dark brown sugar; 2 tablespoons warm water; 10 anchovy fillets, minced; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons ground ginger; 2 teaspoons freshly ground black pepper; 1 teaspoon freshly ground white pepper

Servings: persons

4 (about 3 1/2 pounds) rib eye steaks, cut 1-inch thick
Salt
1 tablespoon plus 1 teaspoon dry mustard
1 tablespoon dark brown sugar
2 tablespoons warm water
10 anchovy fillets, minced
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground ginger
2 teaspoons freshly ground black pepper
1 teaspoon freshly ground white pepper

1
Season the steaks with salt and let them stand at room temperature for 10 minutes.
2
In a bowl, combine the dry mustard, brown sugar and warm water and stir until the sugar is dissolved. Stir in the remaining ingredients.
3
Spread the paste on both sides of the steaks and refrigerate for 2 hours.
4
Bring the steaks to room temperature. Light a grill. Grill the steaks over moderately high heat for about 3 minutes per side, until they are nicely charred outside and medium-rare within. Let the steaks rest for 5 minutes before serving.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 (about 3 1/2 pounds) rib eye steaks, cut 1-inch thick, Salt, 1 tablespoon plus 1 teaspoon dry mustard, 1 tablespoon dark brown sugar, and more.

Yes, Southeast Asian Rib Eye Steaks falls under the General 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.

Southeast Asian Rib Eye Steaks

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