Southeast Asian Ribeye Steaks

I tried this steak with thin cut ribeye steaks from Walmart. It didn't have much flavor and I won't be making it again, nor do I plan to post it anywhere else. 

Southeast Asian Rib Eye Steaks

The anchovies and dry mustard in the marinade for these steaks add a salty, almost umami-like flavor to the meat; the brown sugar gives it a beautiful crust. Slideshow: More Southeast Asian Recipes

Ingredients 

• Four 1-inch-thick rib eye steaks (about 3 1/2 pounds)
• Salt 1 tablespoon plus 1 teaspoon 
• dry mustard 
• 1 tablespoon dark brown sugar

2 tablespoons warm water 

• 10 anchovy fillets, minced
• 2 teaspoons onion powder 
• 2 teaspoons garlic powder
• 2 teaspoons ground ginger
• 2 teaspoons freshly ground black pepper 
• 1 teaspoon freshly ground white pepper

How to Make It

Step 1    

Season the steaks with salt and let them stand at room temperature for 10 minutes.

Step 2    

In a bowl, combine the dry mustard, brown sugar and warm water and stir until the sugar is dissolved. Stir in the remaining ingredients.

Step 3    

Spread the paste on both sides of the steaks and refrigerate for 2 hours.

Step 4    

Bring the steaks to room temperature. Light a grill. Grill the steaks over moderately high heat for about 3 minutes per side, until they are nicely charred outside and medium-rare within. Let the steaks rest for 5 minutes before serving.

Serve With

Sautéed bok choy.