If I were required to choose but one cuisine to eat for the rest of my life, it would be Thai food. If I were required to choose but one meal to eat the rest of my life, it would be grilled rib eye steak. So should you face these same choices, choose as I did. And with this "Sam the Cooking Guy" recipe, I will show you how to combine Thai cuisine and grilled rib eye so that you may enjoy the best of both worlds for the rest of your days. As an added bonus, recipes rarely get any more simple than this.
For the Sauce
1/2 cup peanut butter
2 teaspoons soy sauce
2 teaspoons sriracha
1 tablespoon brown sugar
1/2 teaspoon sesame oil
1/3 cup chicken broth
For the Steak and Garnish
2, 16-ounce ribeyes, at least 1-1/4" thick
Kosher salt and fresh ground pepper
2 tablespoons crushed peanuts
- Combine the first five sauce ingredients in a small pot over high heat. Stir until blended. Add the broth a tablespoon at a time until it is creamy smooth. Remove pot from heat and set aside.
- Prepare a grill for direct cooking over high heat.
- Cook steaks for 5 minutes per side (for medium rare). Try and get as much charring as possible. When cooked, remove steaks, tent with foil and rest for 5 minutes.
- Warm up the peanut sauce, spread some on the bottom of your serving plate, slice the steak and place on top, add a little more sauce, peanuts and cilantro for garnish. Serve.
Wine Pairing: Zinfandel