Serves 2
40 min
Quick-Aged Grilled Rib Eyes
Recipe GLPR4d964b64249d6b
Two thick-cut rib eye steaks seasoned with fish sauce, salt, and pepper, then grilled to a perfect medium-rare. The umami-rich fish sauce creates a flavorful crust while the meat ages briefly, resulting in tender, juicy steaks in under 40 minutes.
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Ingredients
2 12-ounce steaks Two 12-ounce boneless rib eye steaks, 1 inch thick
1½ tablespoons Asian fish sauce
Kosher salt
Ground black pepper
Directions
Pat the steaks dry with paper towels. Rub both sides of each steak evenly with the fish sauce, distributing about 3/4 tablespoon per steak.
Season generously with kosher salt and ground black pepper on both sides. Let the steaks rest uncovered at room temperature for 20–25 minutes to allow the seasoning to penetrate and the meat to age slightly.
Preheat a grill to high heat (approximately 450–500°F). Lightly oil the grill grates to prevent sticking.
Place the steaks directly on the hot grill. Cook for 6–7 minutes on the first side without moving them, until a dark crust forms.
Flip the steaks and cook for another 4–5 minutes for medium-rare, until the internal temperature reaches 145°F at the thickest point.
Remove the steaks from the grill and rest on a warm plate for 3–5 minutes before serving. This allows the juices to redistribute throughout the meat.
