How to Make Peanut Sesame Rib-Eye Steak - A Step-by-Step Guide

There's nothing quite like sinking your teeth into a perfectly grilled, juicy rib-eye steak. And when you add a flavorful peanut sesame marinade into the mix, you've got a recipe for a truly unforgettable dining experience. This Peanut Sesame Rib-Eye Steak recipe takes the classic steak and elevates it to a whole new level of deliciousness.

What sets this recipe apart is the rich and aromatic marinade that infuses the steak with a mouthwatering blend of flavors. The combination of pea...

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Ingredients

  • 4 stalks lemon grass, coarsely chopped
  • ¼ cup vegetable oil
  • ¼ cup fish sauce
  • ¼ cup rice wine vinegar
  • 1 teaspoon dark soy sauce
  • 1 teaspoon white sugar
  • ½ teaspoon Asian (toasted) sesame oil
  • 4 (8 ounce) beef rib eye steaks (thick-cut)
  • ½ cup chopped peanuts
  • ½ cup black sesame seeds
  • ¼ cup sea salt
  • ¼ cup crushed black peppercorns
  • 1 tablespoon vegetable oil, divided

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Additional Time: 2 hrs 5 mins
  • Total Time: 2 hrs 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
  • Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
  • Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.
  • Nutrition

    670 cal.

    • Total Fat: 53g
    • Saturated Fat: 12g
    • Cholesterol: 124mg
    • Sodium: 6507mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 5g
    • Total Sugars: 2g
    • Protein: 36g
    • Vitamin C: 2mg
    • Calcium: 262mg
    • Iron: 71mg
    • Potassium: 835mg