How to Achieve the Perfect Grilled Rib Eye: Koji's Expert Recipe

A well-cooked rib eye can be just as delightful as a filet mignon and perhaps even a bit more intriguing. This recipe is prepared in two stages, tackling the challenging part first - the grilling! The steak is then kept at room temperature and completed in a hot oven. It is marinated for about 6 hours in a simple marinade, which is later used to create a sauce. I'm serving this with sweet potato spears and blanched green beans topped with butter and sautéed onion, all of which accompany the steak in the oven, making it an easy, make-ahead dinner. The final dish is topped with the pan sauce and wasabi sour cream.

GRILLED RIB EYE - Recipe (serves 2)

1 bone in rib eye about 1.5 pounds

MARINADE

2 tablespoons soy sauce

2 tablespoons extra virgin olive oil

1 tablespoon mirin

1 tablespoon minced garlic

1/4 teaspoon kosher salt

SAUCE

1/3 cup beef stock

2 tablespoons ketchup

1 tablespoon wondra flour

WASABI SOUR CREAM

In a small bowl whisk together 1 tablespoon prepared wasabi with 1/3 cup of sour cream.

METHOD

Combine the marinade ingredients in a small bowl, coat the steak with the mixture, cover, and refrigerate for about 6 hours. Remove from the fridge 1 hour before grilling. Preheat your grill to 400 degrees, grill the steak, flipping once, for 4 minutes on each side, then remove and set aside. In a small saucepan over medium-high heat, bring the remaining marinade, stock, and ketchup to a steady simmer. Whisk in the Wondra flour and cook, stirring, until it thickens to a thin gravy consistency, adding alittlemore stock or water if it seems thick, Keep the sauce warm to reheat just before serving. Preheat your oven to 400 degrees on convection mode, place the steak and sides, if desired, on a foil-lined baking pan, and bake for 8-10 minutes, checking for an ideal medium-rare internal temperature of 130 degrees. Allow the steak to rest for about 5 minutes, meanwhile reheat the sauce, slice thinly, and serve with hot sauce and a dollop of wasabi sour cream.