Grilled Bone-In Ribeye Steak with Chili Garlic "Kalbi" Shrimp Paste
Punchy shrimp paste will leave your guests wondering how you make your ribeye steaks so unbelievably delicious.
Servings: 4, Prep Time: 10 minutes, Total Time: 30 minutes
- 4 16 oz bone-in rib steaks
- 4 oz Philippine or Thai shrimp paste
- 2 oz dried chili
- 6 heads garlic
- 2 tbsp fish sauce
- 1 tbsp Sichuan peppercorn
- 1 tbsp chopped ginger
- 3 tbsp Sesame oil
- 3 tbsp brown sugar
- 1/2 tbsp kosher salt
- 1/4 cup minced scallions
- quartered limes, fried shallots, sliced garlic, peanuts and dried anchovies for garnish
This recipe comes from Seattle chef Jason Wilson of Miller’s Guild.
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.
Preheat the oven to 170 degrees Fahrenheit. 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.
Slice the steak and serve with a cool salad or simple garnishes.