Growing up, sizzling ribeye nights were a cherished tradition in our household. Our table boasted steaks drizzled with soy sauce, complemented perfectly with steaming white rice. To some, this pairing might sound unconventional, but it was our family’s beloved ritual.
Hold up—does it sound too predictable? The mix of steak and soy sauce might feel like a cliche for an Asian household. Yet, it’s undeniably a match made in heaven. And so, we elevated this timeless pair. Drawing inspiration from the traditional steakhouse practice of bathing steak in melted butter, we present to you a grilled ribeye, finished with a luxurious soy-butter glaze. This glaze, brushed atop the steak, crowns it with a caramelized sheen and an alluring char.
Trust us; it’s an explosion of flavors.
Ingredients
- 1 premium thick-cut rib-eye steak
- Season with salt and pepper as desired
- 3 tablespoons of silky butter (melted)
- ¼ cup of low-sodium soy sauce
Cooking Directions
- In the case of frozen steak, ensure a complete thaw before proceeding. Gently rinse the steak, patting it dry thereafter. Season generously with salt and pepper. Preheat the grill to its maximum, utilizing at least three burners on the highest setting, and let it roar for 5-10 minutes with the lid secured.
- Create your glaze by combining the butter and soy sauce. Once your grill is fiery hot, lay the steak to sizzle, browning for 1-2 minutes. You can close the grill for intensified heat and caramelization. Rotate the steak slightly (45 degrees) for those enviable grill patterns. Follow this by flipping and repeating the technique.
- For those thick-cut beauties, don’t forget to sear the edges! Now, it’s time for the masterpiece glaze. With caution, slather the soy-butter blend over the steak, turning it to ensure both sides are glazed. A heads up: The butter might cause minor flare-ups, so having an oven mitt handy isn’t a bad idea.
- Keep drenching the steak with the glaze, cooking until you achieve your desired level of doneness. Testing its readiness is easy; softer means rarer, while firmer indicates well-done.
- Post grilling, let your steak relax for a good 10-15 minutes. This patience ensures juiciness contained within the steak and not your board!
- Offer more of the captivating soy-butter glaze on the side, either freshly made or warmed from the basting session.
A Slice of Steak Wisdom
Pairing soy sauce with steak isn’t just about evoking memories or blending cultures; it’s rooted in science too! Soy sauce contains natural glutamates, enhancing the savory flavor, known as ‘umami.’ Thus, when combined with a juicy steak, it accentuates the meaty taste, making each bite an irresistible gastronomic journey.