Simple, but perfectly executed seared Beef ribeye steak with a spicy and tangy dipping sauce created by @Leptonyxscript. Perfectly seasoned, this recipe brings out the delicious flavour of top quality Australian ribeye — an excellent weeknight choice for
10
Serves 2
Beef
Ingredients- 2 Beef ribeye steaks
- San Marzano tomatoes on the vine
For the marinade
- 3 Tbsp Fish Sauce
- Juice of half a lime
- Zest of a whole lime
For the dipping sauce
- A handful of cilantro
- A handful of Vietnamese coriander
- A handful of mint leaves
- 3-4 tablespoons of lard
- 1 spoonful of crispy lardons
- 2 cloves of garlic
- Juice of half a lime
- Pinch of pink salt
- Chopped chilli padi (to taste)
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Marinade Beef ribeye steak with fish sauce, lime juice, and lime zest. Set aside in the refrigerator for 1 hour.
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Transfer ingredients for the dipping sauce into a blender. Blend till your desired consistency.
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After an hour, bring Beef ribeye steak to room temperature.
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Sear San Marzano tomatoes on a grill pan, season with salt and set aside.
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Pat the Beef ribeye steak dry with a kitchen towel and season on both sides with pink salt.
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Add lard to a preheated pan until it is smoking hot. This will create a great crust on the steak.
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Sear the ribeye steak for 3-4 minutes on each side (depending on the thickness of the steak)
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Give your steak a few minutes to rest before slicing into it.
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Serve Beef ribeye steak with seared San Marzano tomatoes and dipping sauce.