Grilled Ribeye Steaks with Asian-Inspired Sauce
Indulge in the succulent flavours of grilled ribeye steaks paired with a tantalizing Asian-inspired sauce, featuring a harmonious blend of mirin, cooking sake, soy sauce, garlic, ginger, and chilies. Served alongside griddled veggies, and a refreshing soba noodle-slaw, each tossed in an Easy Ginger Dressing.
Ingredients
- 2 ribeye steaks each 16 to 18 ounces and at least 1¼ inch thick
- Kosher salt
Asian-Inspired Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons mirin
- 3 tablespoon cooking sake
- 1 tablespoon soy sauce sodium reduced
- ½ lime juiced
- 1 garlic clove minced
- ½ teaspoon ginger minced
- 1 tablespoon chives finely chopped, divided
- 2 bird’s eye chilies sliced thinly, divided
Instructions
- Liberally season the steaks with kosher salt on both sides. Set aside.
- Preheat a section of the grill grates and the griddle over medium heat and turn the infrared sear zone on low.
Prepare the Steak Sauce
- Place an 8” skillet over the medium heat. Once the skillet is heated, add the butter. As the butter melts, add the mirin, cooking sake, soy sauce, lime juice, garlic, ginger, half the chives, and half the chilies. Bring to a simmer, while continuing to stir. The sauce will thicken slightly as it cooks. Total time 8-10 minutes. Keep warm until ready to use.
Grill the Steaks
- Place the steaks over the medium heat grill grate.
- Grill the steaks over medium heat for 3-4 minutes, then give a quick sear over the sear zone (about 30 to 45 seconds). Flip sides back over the medium heat for another 3-4 minutes, then sear the second side for 30 to 45 seconds. Total time 7 to 10 minutes or until an instant read thermometer reads 127°F for medium-rare.
- Place the steaks on a cutting board to rest for 6 to 8 minutes.
Slice and Serve
- Slice the steaks across the grain, sprinkle with finishing salt, the remaining chives, and chilies. Serve with sauce poured over the slices or on the side for dipping.
- Serve alongside griddled veggies, and a refreshing soba noodle-slaw, each tossed in a zesty vegetable ginger dressing.
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Notes
Tips
- Choose Quality Steaks: Opt for well-marbled ribeye steaks that are ideally local and grass raised for the best flavour and tenderness. Look for steaks that are at least 1¼ -inch thick for optimal grilling.
- Preheat the Grill: Ensure your grill is clean and preheated to medium heat before starting to cook the steaks. This ensures even cooking and a beautiful sear on the outside.
- Keep an Eye on the Steaks: Grilling time may vary depending on the thickness of your steaks, the temperature of your grill and the weather. Use an instant-read thermometer to ensure your steaks reach the desired doneness (127°F for medium-rare).
- Let the Steaks Rest: After grilling, allow the steaks to rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more flavourful steak.
- Adjust Spice Level: If you prefer a milder sauce, you can reduce the amount of bird’s eye chilies or remove the seeds before slicing.
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