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Asian-Style Grilled Rib-Eye Steak

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2

Mesquite

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.

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  • 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

  • 1

    In a bowl, combine all the marinade ingredients, making a paste.

    • 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.

    • 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

  • 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

    : 135 ˚F

  • 5

    Garnish with grilled baby bok choy and grilled garlic if desired. Enjoy!

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