Lacquered Rib Eye
Summers are for grilling and you can bet we are taking full advantage of it. Although in our house, grilled meats are always appreciated 😊. We recently received our June/July Bon Appetit magazine and to our delight, it is filled with a bunch of grilling recipes. Before we even read the article on the recipe, the photo itself had us drooling.
This recipe is so delicious that having any type of side is optional. We paired it with a fresh salad (tomatoes, Persian cucumbers, avocado, arugula) and our favorite red wine. If you want to impress your partner with a delicious and classy dinner, this is a winner!
Ingredients:
¼ cup sherry vinegar or red wine vinegar
2 Tbsp. soy sauce
1 Tbsp. fish sauce
2 tsp. sugar
1 garlic clove, crushed
Vegetable oil (for grill)
1 2–2½-lb. bone-in rib eye (about 2" thick), preferably prime or as well-marbled as you can find
Kosher salt
Extra-virgin olive oil (for drizzling)
Flaky sea salt
Directions:
Bring vinegar, soy sauce, fish sauce, sugar, and garlic to a simmer in a small saucepan over medium-high heat. Reduce heat and gently simmer until reduced by about half (it will still be fairly loose and won’t yet coat a spoon), 6–8 minutes. Set sauce aside.
Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Season steak generously with kosher salt. Grill over direct heat, turning every minute, until deeply browned on all sides (including standing it on its side with tongs to render fat cap), 6–8 minutes.
Move steak over indirect heat and grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until an instant-read thermometer inserted into the thickest part of steak registers 100°, 10–12 minutes. Start basting steak. Continue to grill, turning and basting with a light coating of sauce and moving closer to or farther away from heat as needed to create a deep crust on steak without scorching, until very dark brown and thermometer registers 120° for medium-rare (internal temperature should climb to about 130° as steak rests), about 10 minutes. Transfer steak to a wire rack set inside a rimmed baking sheet and let rest 15–30 minutes.
Transfer steak to a cutting board and slice into thick strips. Arrange on a platter; drizzle with olive oil and sprinkle with sea salt. Serve with a summer salad of your choice.
