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.

Prakas' Rib Eye
Photo: Aubrie Pick
Active Time:
30 mins
Total Time:
1 hr
6 to 8


  • ¼ cup Thai seasoning sauce (such as Golden Mountain)

  • ¼ teaspoon ground white pepper

  • 7 ½ tablespoons black soy sauce, divided

  • 2 (1-pound) boneless rib eye steaks (about 1 1/2 inches thick)

  • 1 tablespoon oyster sauce

  • 1 ¼ teaspoons granulated sugar

  • 3 tablespoons olive oil, divided

  • 1 ½ cup cherry tomatoes (about 8 ounces), halved

  • 2 tablespoons finely chopped garlic

  • 1 teaspoon finely chopped fresh green or red Thai chiles, or more to taste

  • 1 ½ cups loosely packed fresh Thai basil leaves (about 1 ounce)

  • Kosher salt, to taste

  • 1 ounce Parmigiano-Reggiano cheese, finely grated with a Microplane (about 2/3 cup)


  1. Whisk together seasoning sauce, white pepper, and 6 tablespoons black soy sauce in an 8-inch square baking dish. Add steaks; turn a few times to coat steaks in marinade. Let stand at room temperature 20 minutes, flipping steaks after 10 minutes.

  2. Whisk together oyster sauce, sugar, and remaining 1 1/2 tablespoons black soy sauce in a small bowl; set aside.

  3. Heat a large cast-iron skillet over medium-high. Add 1 tablespoon oil, and heat until shimmering, about 1 minute. Remove steaks from marinade, allowing excess to drip off. Discard marinade. Add steaks to hot skillet, and cook until a dark crust forms on all sides, using tongs to tilt steaks to sear around all edges, 2 to 3 minutes per side. (Steaks will still be raw.) Transfer steaks to a cutting board, and let rest 10 minutes. Cut against the grain into 1/2-inch-thick slices; set aside.

  4. Heat a wok over high until it begins to smoke, 2 to 4 minutes. Drizzle in remaining 2 tablespoons oil. Add tomatoes, garlic, Thai chiles, steak slices, and oyster sauce mixture. Cook, stirring constantly, until steak is cooked to medium-rare doneness and tomatoes are softened, 2 to 4 minutes. Remove from heat; stir in basil. Season with salt to taste.

  5. Transfer mixture to a large platter or bowl. Sprinkle with cheese, and serve immediately.


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.

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