We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Asian-Style Grilled Rib-Eye Steak

10

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.

8

Activating this element will cause content on the page to be updated.

:

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

  • 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!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.