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Asian-Style Grilled Rib-Eye Steak

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

How many people are you serving?

8

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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!

Cooking Notes

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