Oriental Style Rib Eye Steak
I have been doing some researches for the beef recipes recently. I'm not a red meat fan, I had never bought and cooked beef meat while I was in Malaysia, furthermore, you could hardly find an quality beef butcher stall in Malaysia, probably because of the religious, Indian ethic and some Chinese ethic don't take beef because of religious issue.
It is kind of "wasting" the beef resources in US if I ignore them, they are more common than pork and poultry. After doing some internet searching and asking some steak experts, I decided to start with "rib eye cut" for my first steak cooking, because it is one of the most popular and juiciest steak in US market. The "marbled" fat in this cut section provides tenderness and flavor in the steak.
Enjoy!!!
Ingredients :
1. 2pcs 1 inch thick boneless rib eye steak cut (approx. 1.2lbs) - remove the extra fat at the edge.
In a large food storage bag, mix well the following marinade ingredients :
a) 1 tsp of sesame oil
b) 1/4 cup of soy sauce
c) 1/8 cup of light brown sugar (can substitute with 1.5 tsp of normal sugar)
d) 3 large cloves of finely minced garlic
e) 1/3 cup of chopped green onion
f) 1/4 tsp of ground ginger
g) 1/4 tsp of black and white pepper
1. Coat well steaks in the marination bag and refrigerate overnight, turn once for evenly marinating on both sides.
2. Let the steak sit at room temperature for at least 2 hours before grilling.
3. Preheat the outdoor grill with high heat and close the cover for 10 minutes.
(If outdoor grill is not available, you may cook the steaks on the stove with grill skillet)
4. Slightly grease the grate. Place the steaks on the grill with uncovered, turn to medium high heat.
5. Grill for 8~9 minutes each side for medium rare done, you may adjust the cooking time according to your preferred cooking level (rare, medium rare, medium, medium well, well). Flip only once during entire grilling to maintain the tenderness and juiciness in the steaks.
6. Serve with some grilled vegetables or potatoes.
Steaks on the grill
oh, look nice and delicious , it that spicy I might try to find the all recipes this weekend, will try to use the chicken instead of steak, let Robert to test. **Cherrie
ReplyDeleteWendy, how come i did not see any sauce on top of steak, tak rasa kering kah ?
ReplyDeleteCherrie, the "marbled" fat of this beef cut (rib eye steak)provides its own natural juice, but the timing of cooking is important too, the longer time you cook, the less juicy the meat. Like when you BBQ the chicken leg and wing, you won't feel too dry to eat, right? Because the fat from the chicken skin and fat provide the juiciness. You may also brush some of your left over marinating sauce while grilling, but it might be too salty - your choice. If you use chicken instead of beef, use the leg portion.
ReplyDeleteThis steak was just awesome. It seriously makes my mouth water just to look at it. I've had matsusaka steak, which makes kobe steak taste like cold Spam, and this rivaled it. A matsusaka steak from a restaurant typically costs $100USD to $200USD. This was Wendy's first real attempt at marinating and grilling a steak, and I was blown away.
ReplyDeleteooh, Cherrie, if you use chicken instead of beef, add some oyster sauce in it, I dint use it for beef because I don't want to destroy the natural taste of beef.
ReplyDelete