Lacquered Rib Eye Steaks
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!
Jump to RecipeSauce Preparation
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
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.
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.
Lacquered Rib Eye Steaks
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
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.
Looks outstanding! Mouth is watering!
It truly is outstanding…in my opinion!