September 24, 2020

Lacquered Rib Eye Steaks

Name: Lacquered Rib Eye Steaks
Prep time: 5 min
Cook time: 28 min
Total time: 73 min
Ingredients: ¼ cup red wine vinegar; 2 tablespoons gluten free soy sauce (I prefer San-J); 1 tablespoon fish sauce; 2 teaspoons sugar; 1 garlic clove (minced); 2 2-2 1/2 lb. rib eye steak(boneless or bone-in) (about 2" thick, preferably prime or as well-marbled as you can find ); kosher salt for seasoning; sauteed onions and mushrooms (for serving, optional)

I usually keep it simple when grilling steaks and just apply kosher salt and pepper or a dry seasoning mixture and you can never go wrong with this method. But if you want to up your grilling game with very little effort, try lacquering the steaks with this sauce. Once you layer it onto the steaks, it creates a first-class, magical crust that is incredibly addictive. You MUST try Lacquered Rib Eye Steaks. You’ll be thanking me that you did!

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Sauce Preparation

ingredients for sauce - red wine vinegar, minced garlic, gluten free soy sauce, fish sauce and sugar

Bring vinegar, soy sauce, fish sauce, sugar, and garlic to a simmer in a small saucepan over medium-high heat. Then reduce heat to low and gently simmer until reduced by about half (it will still be fairly loose), 6–8 minutes. Set sauce aside.

Rib Eye Steaks Resting at Room Temp

boneless rib eye steaks seasoned with kosher salt

Let steaks rest at room temperature for 1/2 hour before grilling. Then season both sides of the steaks with kosher salt.

Grilling & Lacquering the Rib Eyes

Grill steaks on medium-high for 5 minutes. Then flip and continue cooking other side for an additional 3 minutes.* (To get nice crosshatch grill marks on your steaks, turn them 1/4 of a rotation on each side halfway through the per-side cook time.) Next, lower the heat to medium/medium-low and begin brushing the steaks with the sauce. Continue flipping and basting with sauce every 1–2 minutes, approximately 10–12 additional minutes, depending on the thickness of your steaks. (The flipping and basting is a very important step and is critical to attaining a magical crust). For medium-rare, the internal temperature should be 120°. If you like more well-done meat, cook the steaks for longer.

*NOTE: Because rib eye steaks are marbled (fatty), they can cause the flames to flare. You want to avoid this from happening so you don’t burn the steaks.

grilled lacquered, resting for 10 minutes

Once steaks are cooked, transfer them to a plate or pyrex pan to rest for about 10 minutes.

Lacquered Rib Eye Steaks

Transfer steaks to a cutting board and slice into thick strips. Arrange on a platter with sauteed onions and mushrooms, if desired.

Print Recipe

5 from 1 vote

Lacquered Rib Eye Steaks

Prep Time5

Cook Time28

Resting Time40

Total Time1 13

Course: dinner

Cuisine: American, Asian, asian fusion

Keyword: brown sugar, fish sauce, gluten free, gluten free soy sauce, red wine vinegar, rib eye steaks, steak

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

¼ cup red wine vinegar
2 tablespoons gluten free soy sauce I prefer San-J
1 tablespoon fish sauce
2 teaspoons sugar
1 garlic clove minced
2 2-2 1/2 lb. rib eye steak(boneless or bone-in) about 2" thick, preferably prime or as well-marbled as you can find
kosher salt for seasoning
sauteed onions and mushrooms for serving, optional

Instructions

Let steaks rest at room temperature for 1/2 hour before grilling.
Preheat grill to medium-high heat.
Bring vinegar, soy sauce, fish sauce, sugar, and garlic to a simmer in a small saucepan over medium-high heat. Then reduce heat to low and gently simmer until reduced by about half (it will still be fairly loose), 6–8 minutes. Set sauce aside.
Season both sides of steaks generously with kosher salt. Grill steaks for 5 minutes, then flip and continue cooking other side for an additional 3 minutes. (To get nice crosshatch grill marks on your steaks, turn them 1/4 of a rotation on each side halfway through the per-side cook time.) Be sure the flame doesn't flare. You don't want burnt steaks!
Lower the heat to medium/medium-low and begin brushing the steaks with the sauce. Continue flipping and basting with sauce every 1–2 minutes, approximately 10–12 additional minutes. (The flipping and basting is a very important step and is critical to attaining a magical crust). For medium-rare, the internal temperature should be 120°. If you like more well-done meat, cook them for longer. Once steaks are cooked, transfer them to a plate to rest for about 10 minutes.
Transfer steaks to a cutting board and slice into thick strips. Arrange on a platter with sauteed onions and mushrooms, if desired.

Notes

If using bone-in rib eyes, the cooking time will be longer. Start by adding 3 minutes to the total cook time.

If you’re not a rib eye fan, use another cut of beef but preferably one with some fat on it to achieve the best flavor.

The thickness of your steaks will determine the actual cook time. Thinner steaks will cook more quickly and thicker steaks will take longer.

Recipe is from Bon Appetit and is slightly modified by me for gluten free eating.

If you like this recipe, you may also like these other GFchow recipes. Melt-In-Your-Mouth Filet Mignon Steaks, Teriyaki Skirt Steak , and Grilled Flank Steak and Scallions with Soy-Mirin Sauce.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.