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Asian-Style Grilled Rib-Eye Steak
By Traeger Kitchen
Smothered in a unique asian marinade, your tastebuds will rock to an 11 on the flavor scale. This recipe is big flavor in little China town.
Prep Time
10 Minutes
Cook Time
2 Hours
Pellets
Mesquite
Ingredients
This recipe serves:
8
Units of Measurement:
main
| 1 Tablespoon | dry mustard |
| 1 Tablespoon | brown sugar |
| 10 | anchovy fillets, minced (optional) |
| 1 Teaspoon | garlic powder |
| 2 Teaspoon | onion powder |
| 2 Teaspoon | Black pepper |
| 2 Tablespoon | warm water |
| 4 | (1-1/2 inch thick) rib-eye steaks |
Steps
1
In a bowl, combine all the marinade ingredients, making a paste.
Ingredients
1 Tablespoon dry mustard
1 Tablespoon brown sugar
10 anchovy fillets, minced (optional)
1 Teaspoon garlic powder
2 Teaspoon onion powder
2 Teaspoon Black pepper
2 Tablespoon warm water
2
Rub the paste on both sides of the steaks, refrigerate for at least 2 hours.
Ingredients
4 (1-1/2 inch thick) rib-eye steaks
3
When ready to cook, set temperature to 450° and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
4
Place steaks on the grill and cook for 4-5 minutes per side or until meat reaches an internal temperature of 135 degrees F (medium-rare). Remove from grill and let rest 10 minutes before serving.
450 ˚F / 232 ˚C
135 ˚F / 57 ˚C
5
Garnish with grilled baby bok choy and grilled garlic if desired. Enjoy!
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