Southeast Asian Rib Eye Steaks

Name: Southeast Asian Rib Eye Steaks
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 20
Cuisine: Asian
Ingredients: 10 fillets anchovy fillets, minced; 2 teaspoons freshly ground black pepper; 1 Tbsp dark brown sugar; 1 Tbsp dry mustard; 2 teaspoons garlic powder; 2 teaspoons ground ginger; 2 teaspoons onion powder; 2 kilograms (about eye steaks, cut 1-inch thick; 20 servings Salt; 2 Tbsps warm water; 1 teaspoon freshly ground white pepper

Southeast Asian Rib Eye Steaks is a gluten free and dairy free main course. This recipe serves 20. One serving contains 173 calories, 16g of protein, and 11g of fat. Head to the store and pick up salt, mustard, ground ginger, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Season the steaks with salt and let them stand at room temperature for 10 minutes.

Ingredients you will need

Steak

Salt

In a bowl, combine the dry mustard, brown sugar and warm water and stir until the sugar is dissolved. Stir in the remaining ingredients.

Ingredients you will need

Brown Sugar

Mustard Powder

Sugar

Water

Equipment you will use

Bowl

Spread the paste on both sides of the steaks and refrigerate for 2 hours.

Ingredients you will need

Spread

Steak

Bring the steaks to room temperature. Light a grill. Grill the steaks over moderately high heat for about 3 minutes per side, until they are nicely charred outside and medium-rare within.

Ingredients you will need

Steak

Equipment you will use

Grill

Let the steaks rest for 5 minutes before serving.

Ingredients you will need

Steak

Equipment

Bowl

Grill

Ingredients

Servings:

10fillets

anchovy fillets, minced 2teaspoons

freshly ground black pepper 1Tbsp

dark brown sugar 1Tbsp

dry mustard 2teaspoons

garlic powder 2teaspoons

ground ginger 2teaspoons

onion powder 2kilograms

(about eye steaks, cut 1-inch thick 20servings

Salt 2Tbsps

warm water 1teaspoon

freshly ground white pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.