Chinese Style Grilled Rib Eyes are simple, grilling a Prime cut of Rib Eye with good marbling, and with that bone in, seared to perfection, and making a Chinese style sauce can "Broke Your Mouth!" This idea comes from a dude from Up Country, Joe is all I can give, and no pics of him, but this 58 year old knows how to rock in the kitchen. Joe, one look at him and he can scare the devil out of you. Maybe a cowboy? Rancher? Hey Joe, where you going with that Rib Eye in your hand? Ha ha.
Here's how to make it, and it is very simple.
1 - 16 oz. bone in Rib Eye steak Prime cut, seasoned with just black pepper no salt. According to Joe, the sauce will be salty enough. Let it stand at room temperature, this is the key he says to making a nice seared over kiawe charcoal, don't ever put a cold steak over hot coals.
*Oh yeah, get your grill hot, he says hot, so hot!
For the sauce which is actually good enough for a lot of people, I guess Joe makes this and just refrigerates it.
1 cup of soy sauce, he uses only Premium grade Lee Kum Kee soy sauce.
1/3 cup of cooking sherry, Joe uses Reese wine cooking sherry
1 inch ginger smashed
3 cloves of smashed garlic
2 tsp. 5 spice
1 tsp. coriander
1 tbsp. rice vinegar
2 tbsp. oyster sauce
1 tangerine peeled and separated
1/8 cup of packed raw sugar
1 tbsp. fermented black beans
1 tbsp. minced scallions
Cornstarch and water mixture to thicken sauce.
1. (Make the sauce first if you can) Heat up all of the ingredients in a saucepan, over medium high heat, bring it to a boil. Stir. Lower heat to simmer, and let sauce simmer, uncovered, kind of brew it a little, let it reduce a tad.
2. Add in cornstarch and water mixutre to thicken sauce, off heat stir, set aside.
3. Grill the Rib Eye, let the meat sit over the hot grill, and let it char really well, Joe says don't be afraid, to let the first side get kinda black. It should sit over the hot grill for about 5 minutes or check it. Flip it and cook the next side for 3-4 minutes for about medium. Just use an instant read thermometer to be sure. 135 deg f. is about medium, 145 deg f, is about med to well.
4. Let the meat sit on a board to rest.
5. Plate some rice and some side veggies on a plate. Slice the Rib Eye into pieces, cut around the bone. Put all of the pieces of meat on to the plate, dress with the sauce and enjoy. Joe puts the bone on the plate as well so he can munch around it after all the flavors are in the bone.
Rib Eyes Prime Cuts
Lee Kum Kee Premium Soy Sauce
Reese Cooking Sherry
Here's how to make it, and it is very simple.
1 - 16 oz. bone in Rib Eye steak Prime cut, seasoned with just black pepper no salt. According to Joe, the sauce will be salty enough. Let it stand at room temperature, this is the key he says to making a nice seared over kiawe charcoal, don't ever put a cold steak over hot coals.
*Oh yeah, get your grill hot, he says hot, so hot!
For the sauce which is actually good enough for a lot of people, I guess Joe makes this and just refrigerates it.
1 cup of soy sauce, he uses only Premium grade Lee Kum Kee soy sauce.
1/3 cup of cooking sherry, Joe uses Reese wine cooking sherry
1 inch ginger smashed
3 cloves of smashed garlic
2 tsp. 5 spice
1 tsp. coriander
1 tbsp. rice vinegar
2 tbsp. oyster sauce
1 tangerine peeled and separated
1/8 cup of packed raw sugar
1 tbsp. fermented black beans
1 tbsp. minced scallions
Cornstarch and water mixture to thicken sauce.
1. (Make the sauce first if you can) Heat up all of the ingredients in a saucepan, over medium high heat, bring it to a boil. Stir. Lower heat to simmer, and let sauce simmer, uncovered, kind of brew it a little, let it reduce a tad.
2. Add in cornstarch and water mixutre to thicken sauce, off heat stir, set aside.
3. Grill the Rib Eye, let the meat sit over the hot grill, and let it char really well, Joe says don't be afraid, to let the first side get kinda black. It should sit over the hot grill for about 5 minutes or check it. Flip it and cook the next side for 3-4 minutes for about medium. Just use an instant read thermometer to be sure. 135 deg f. is about medium, 145 deg f, is about med to well.
4. Let the meat sit on a board to rest.
5. Plate some rice and some side veggies on a plate. Slice the Rib Eye into pieces, cut around the bone. Put all of the pieces of meat on to the plate, dress with the sauce and enjoy. Joe puts the bone on the plate as well so he can munch around it after all the flavors are in the bone.
Lee Kum Kee Premium Soy Sauce
Reese Cooking Sherry
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