Saturday, June 6, 2020

Lacquered Rib Eye

When it comes to grilling the king of steaks, I usually just use simple salt and pepper as the extent of my seasonings. Once in awhile I take the time to make Lone Star Rub, quite possibly one of the greatest ways to dress a rib eye (

And now I have a third way to prepare my rib eye steak. I came across this recipe earlier in the week and gave it a test run on Wednesday. The premise is simple. Using a two-zone set-up on your grill, you cook the steak with just salt while it is directly over the hot coals. Then, when you move it to the indirect side, you lacquer the steaks with a sauce. The sauce, a reduction of vinegar, soy and fish sauces, garlic and sugar, gives the steak incredible depth and puts a beautiful brown crust on the meat. This recipe will serve 2 people with generous portions and will result in a medium rare steak when cooked over charcoal..


For the Sauce
1/4 cup red wine vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons sugar
1 clove garlic, crushed

For the Steaks
One, 2-1/2 pound bone-in rib eye steak (2" thick)
Kosher salt
Extra-virgin olive oil (for drizzling)
Flaky sea salt
Lemon wedges (for serving)


  1. Set steak on counter about 3 hours before cooking. Salt the steak generously on both sides with kosher salt.
  2. Bring vinegar, soy sauce, fish sauce, sugar and garlic to simmer in a small sauce pan over medium-high heat. Reduce heat and gently simmer until reduced by half, about 6-8 minutes. Set aside.
  3. Prepare your grill for two zone cooking (coals only on one side of the grill).
  4. When coals are hot, set steak directly over coals. Cover grill and cook for 4 minutes. Then flip steak, cover grill and cook for 4 more minutes.
  5. Move steak to indirect side. Generously brush steak with sauce. Cover grill and cook for 3 minutes. Then flip steak. Brush on the rest of the sauce, then cover grill and cook for 3 more minutes.
  6. Remove steak and place on a cutting board. Tent with foil and let steak rest for 5 minutes.
  7. Slice the steak and then plate. Drizzle the slices with olive oil and sprinkle with flaky sea salt. Serve with lemon wedges.

Wine pairing: Cabernet Sauvignon

Grogs and Goldie, 1956

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