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Peanut Sesame Rib-Eye Steak
Peanut Sesame Rib-Eye Steak
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
160 minutes
Marinated rib eye steaks with zesty lemongrass, topped with a savory peanut and sesame seed rub, grilled to perfection.
Ingredients:
  • 4 stalks lemon grass, coarsely chopped
  • 0.25 cup vegetable oil
  • 0.25 cup fish sauce
  • 0.25 cup rice wine vinegar
  • 1 teaspoon dark soy sauce
  • 1 teaspoon white sugar
  • 0.5 teaspoon Asian (toasted) sesame oil
  • 4 (8 ounce) beef rib eye steaks (thick-cut)
  • 0.5 cup chopped peanuts
  • 0.5 cup black sesame seeds
  • 0.25 cup sea salt
  • 0.25 cup crushed black peppercorns
  • 1 tablespoon vegetable oil, divided
Instructions:
  • In a food processor, blitz together lemongrass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil until a smooth paste forms. Rub the marinade paste onto both sides of the steaks, then cover and refrigerate for 2 to 3 hours.
  • Heat up your outdoor grill to medium-high and brush the grate lightly with oil.
  • Mix peanuts, sesame seeds, sea salt, and pepper in a bowl until well combined.
  • Take the steaks out of the marinade, pat them dry with paper towels for a good charring, then rub each steak with 3/4 teaspoon of vegetable oil. Sprinkle generously the peanut mixture on both sides of the steak, pressing the spices into the meat.
  • Grill the steaks on high heat until they develop nice grill marks, firm up slightly, and reach a reddish-pink, juicy center, about 4 to 5 minutes on each side. Make sure the internal temperature reaches 130 degrees F (54 degrees C) when tested with a thermometer. Rest the steaks for at least 5 minutes before slicing.

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