Recently, Don and I joined our long-time friends, Val and Nori, for a dinner at a great restaurant in Gig Harbor, Washington. While munching on our appetizers, Val told us of one of his most memorable appetizers, he called it sake-soy grilled rib-eye steak bites. It sounded so good that I had him write the recipe down for me.
This is a very easy recipe to put together and the longer you can let it marinate, the better. Val’s recipe called for cutting the rib-eye steak into cubes after marinating and broiling it, then serving it as an appetizer.
Well, I just could not stand the thought of cutting this beautiful cut of beef into pieces and serving it as an appetizer so I adapted his recipe to a steak dinner. This steak was huge and was enough for two servings.
Val’s instructions say to marinate the steak for “at least 24 hours and 48 hours is better” but I was impatient and adjusted the marinating time.
After marinating the thick, one-and-one-half inch steak for 12 hours I popped it onto a hot charcoal grill and grilled it to a medium-rare.
That was a memorable steak! Tender, juicy and delicious. I must invite Val and Nori for dinner soon and prepare this as the entree, I know they will love it!
I hope you get a chance to prepare this sake-soy grilled rib-eye steak soon as if you are a lover of beef steaks you will not be disappointed.
- 1-rib-eye steak, 1-1/2 inch thick
- 1/3 cup soy sauce
- 1/3 cup sake
- 1/3 cup water
- 1 tablespoon freshly grated ginger
- 2-3 cloves garlic, finely chopped
- In a small dish, whisk together the soy sauce, sake, water, ginger and garlic.
- Add the steak to a shallow dish and pour the marinade over the top, turn to coat both sides with the marinade. Cover with plastic wrap and marinate for 24 hours or more in the refrigerator, turning every few hours. Alternatively, add the marinade and steak to a closeable plastic bag and allow the steak to marinade, turning the bag frequently.
- Prepare a hot charcoal grill, and grill the steak six minutes on one side, flip and grill the other side for four-five minutes to a temperature of 130°F, with a meat thermometer, for medium-rare, 140°F for medium and 160°f for well done (oh, no!) Allow to rest for 3 minutes before serving.
If you need to be strictly gluten free, then make sure you use gluten-free soy sauce
Amount Per ServingCalories 198 Total Fat 8g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 4g Cholesterol 33mg Sodium 2339mg Carbohydrates 6g Fiber 1g Sugar 0g Protein 15g