Prakas' Rib Eye
Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce in this Night + Market recipe by Kris Yenbamroong, who named the dish for his father, Prakas. Quickly searing the steaks allows them to develop a dark, flavorful crust before resting, slicing, and finishing them in the pan sauce, where they absorb even more flavor and cook to a perfect medium-rare. Stirring fresh Thai basil into the warm steak and tomatoes just before serving allows it to gently perfume the whole dish.
Thai black soy sauce is sweeter than regular soy sauce. Find it and Thai seasoning sauce, a pungent, salty-sweet fermented soybean sauce, at Asian markets or online.
Aged Napa Cabernet: 1977 Robert Mondavi Cabernet Sauvignon.