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Grilled Ribeye Teriyaki Steak

Updated on October 24, 2020
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Lee has a degree in philosophy, but when cooking, Lee is more like an experimental scientist than an abstract thinker. Loves new ideas.

Thin cut

Ribeye is one of the most tender of steak cuts, possibly the most tender.

There are, of course, many treatments on the web of how to cook this delicious cut of meat. We here, however, are attempting something a little out of the ordinary.

We have here two pieces of "thin cut" ribeye, marinating in teriyaki sauce. The thin cut means that we are going to get more of the teriyaki flavor in each bite. Probably the procedure here would work nearly as well with thick cuts. There is no doubt that the result would be delicious, but less different from a simple grilled ribeye steak than what we are striving for in this treatment. Follow what we are doing here and see for yourself whether we have achieved something "a little out of the ordinary."

Note the difference between the two steaks here. The one on the left has pieces of fat between sections of the meat, whereas the one on the left does not. The one on the right will hold together on the grill better, but the one on the left has its advantages. A little diversity never hurts in preparing a meal to present before a hungry steak-eater.

The liquid which the steaks lie in here are a bit of EVOO, some teriyaki sauce, a bit of broth (even vegetable broth works well), coarse ground pepper, and a smashed clove of garlic. Sizzle this liquid on the top shelf of the grill at the same time the steaks are cooking (being careful not to let it evaporate), and the result will be the delicious sauce we want.

On the grill

Here we see the difference between the two after they have been on the grill for three minutes, then turned. There may be a difference, but both are beautiful, are they not?

A thicker steak would be rarer in its interior at this point. In this recipe, however, we are trading the interplay of flavors between the teriyaki sauce and the ribeye meat for the simple juiciness of the ribeye itself. At the same time, we want to be careful not to overgrill these steaks -- rarish is still what we are aiming for.

And what is teriyaki? In a word or three, it's altered soy sauce. The soy is boiled to a slightly thicker texture and a small amount of sugar or pineapple syrup (which also contains tenderizing enzymes) is added. Technically, teriyaki refers to the method of cooking with teriyaki sauce, and it translates literally to something like "shiny cooking" or even "shiny grilling."

Teriyaki sauce can of course be used with fish (salmon being a classic) and chicken as well as beef. Pork, too. Some would even include lamb, though that seems unlikely. Vegetables also take well to teriyaki. Don't go overboard on teiyaki, however, a little goes a long way.

On the plate

We could of course eat our grilled teriyaki steaks whole, when right from the grill, perhaps with some rice and some grilled vegetables, like tomatoes. (In fact, see below).

Our goal in this instance, however, is to create a dinner salad.

The piece that held together on the grill is better for this purpose, but the other would serve also. Just slice up the grilled steak and add it to a bed of lettuce -- Romaine is particularly good and its crunchy texture complements the meat.

Grilled vegetables are an essential part of this salad also. Here we have pieces of grilled red pepper. We also have grilled celery and cucumber (unseen, under the lettuce).

The dressing is simple, and contains the sauce we were careful to monitor on the top shelf of the grill: more EVOO, balsamic vinegar (sprayed on in this case), and coarse ground pepper (the soy sauce provides the salt).

Dig in!

As a reminder, for EVOO, click here.

What happened to the other piece?

This piece, too, is sliced. In this treatment we are also going to combine those slices with grilled vegetables.

Placed on top of a large mound of cooked rice and dressed with the teriyaki sauce that we so carefully monitored on the top shelf of the grill.

This is delicious, too.

This is a photo of what the rice looked like in the rice cooker when it was finished cooking. You have a rice cooker, do you not?


Parting facts

As I mentioned in the NY Steak hub, I was a bit started to learn that that steak from the loin of the animal is not from the tenderloin. It is from something called the short loin. The rib-eye, however, comes directly from the tenderloin, the main piece of meat we think of when we think of what is the tenderest meat the animal has to offer.

Another thing I learned was that the rib-eye is called the Scotch fillet in Australia and New Zealand, both countries in which beef is appreciated almost as much as lamb. Tender beef, anyway.

Then there is the issue of whether the rib the meat is attached to is to be removed or not in the presentation by the butcher. In the United States it most frequently removed. Not so in many other countries. That "Scotch fillet" served up in Australia is actually a ribeye with the bone removed; with the bone left in it can be called a ribeye.

Real meal

Real Meal. Unlike fancy food mags, where images are hyped and food itself is secondary, all pix shown here are from a real meal, prepared and eaten by me and my friends. No throwing anything away till perfection is achieved. This is the real deal --- a Real Meal.


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