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5 from 1 vote

Lacquered Rib Eye Steaks

Prep Time5 minutes
Cook Time28 minutes
Resting Time40 minutes
Total Time1 hour 13 minutes
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.