Grilled Bone-In Ribeye Steak with Chili Garlic "Kalbi" Shrimp Paste
Punchy chili-garlic shrimp paste glaze leaves guests wondering how you make ribeye taste this good.
This recipe comes from Seattle chef Jason Wilson of Miller's Guild. A pungent chili-garlic-shrimp paste marinade builds layer upon layer of savory flavor before the steaks finish over high heat.
Method
Directions
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1
Puree the chili with all remaining ingredients except the scallions, the steak, and the garnishes. Place the marinade with the steak in a bowl, and let marinate for at least two hours.
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2
Preheat the oven to 170°F. Place the steaks on the middle oven rack and cook for 25 minutes. Remove from the oven and finish the steaks on a grill on high to create charred grill marks on both sides.
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3
Slice the steak and serve with a cool salad or simple garnishes.
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