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Southeast Asian Rib Eye Steaks
© Christina Holmes

Southeast Asian Rib Eye Steaks

  • ACTIVE: 20 MIN

The anchovies and dry mustard in the marinade for these steaks add a salty, almost umami-like flavor to the meat; the brown sugar gives it a beautiful crust.

  1. Four 1-inch-thick rib eye steaks (about 3 1/2 pounds)
  2. Salt
  3. 1 tablespoon plus 1 teaspoon dry mustard
  4. 1 tablespoon dark brown sugar
  5. 2 tablespoons warm water
  6. 10 anchovy fillets, minced
  7. 2 teaspoons onion powder
  8. 2 teaspoons garlic powder
  9. 2 teaspoons ground ginger
  10. 2 teaspoons freshly ground black pepper
  11. 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.
Serve With Sautéed bok choy.

Suggested Pairing

Ripe, coffee-scented Washington state red

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