Asian-Style Grilled Rib-Eye Steak
By Traeger Kitchen
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.
Prep Time
10 Minutes
Cook Time
2 Hours
Pellets
Mesquite
Yields: 8 Servings
Ingredients
main
- 1 Tablespoondry mustard
- 1 Tablespoonbrown sugar
- 10 Anchovy Fillets, Minced
- 1 Teaspoongarlic powder
- 2 Teaspoononion powder
- 2 Teaspoonblack pepper
- 2 Tablespoonwarm water
- 4 (1-1/2 inch thick) rib-eye steaks
Units of measurement:
Step
Step 1
In a bowl, combine all the marinade ingredients, making a paste.
Ingredients
1 Tablespoon dry mustard
1 Tablespoon brown sugar
10 Anchovy Fillets, Minced
1 Teaspoon garlic powder
2 Teaspoon onion powder
2 Teaspoon black pepper
2 Tablespoon warm water
Step 2
Rub the paste on both sides of the steaks, refrigerate for at least 2 hours.
Ingredients
4 (1-1/2 inch thick) rib-eye steaks
Step 3
When ready to cook, set temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
Step 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.
500 ˚F / 260 ˚C
135 ˚F / 57 ˚C
Step 5
Garnish with grilled baby bok choy and grilled garlic if desired. Enjoy!
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