Reverse-seared ribeye with weeping tiger sauce
Reverse searing steak sounds more complicated than it is: all you do is roast the steak to your ideal temperature, then finish it on the hob for a savoury, browned crust. We used a Hexclad pan for easy clean up and browning. If making the roasted rice powder from scratch, don't substitute the Thai glutinous rice for regular long grain or easy-cook rice. It doesn't break down, and will just make the sauce gritty.
Ingredients
Metric
Imperial
- 1.2kg rib-eye steak, bone-in, at least 4 cm thick
- vegetable oil, for cooking
- butter, for basting
Dipping sauce
- 1 tbsp of dried chilli flakes
- 6 tbsp of fish sauce
- 4 tbsp of lime juice
- 1 banana shallot, peeled and finely diced
- 1 tsp cane sugar
- 1 tbsp of coriander stalks, chopped
- 1 tsp roasted rice powder, or 2 tablespoons Thai glutinous rice
To garnish
- lettuce, for wrapping the steak
- coriander leaves, to garnish
Method
If making your own toasted rice powder, toast the glutinous rice over a low heat until it turns evenly brown, tossing frequently. This will take about 15 minutes, but can take up to 30 minutes depending on your pan. Take care not to burn it as this will make the rice powder bitter
- 2 tbsp of Thai glutinous rice
Set the toasted rice aside to cool completely – be careful it will be very hot!
Preheat the oven to 95°C fan
Cook the steak for 20 minutes, or until the internal temperature of the steak reaches 46°C
- 1.2kg rib-eye steak, bone-in
Pound the toasted rice in a pestle and mortar until it is all completely broken down, then set aside 1 tsp for the dipping sauce. It will keep in an airtight container for a few days, but the fragrance fades after about a week
Combine all the ingredients for the dipping sauce, and set aside
- 1 tbsp of dried chilli flakes
- 6 tbsp of fish sauce
- 4 tbsp of lime juice
- 1 banana shallot, peeled and finely diced
- 1 tsp cane sugar
- 1 tbsp of coriander stalks, chopped
- 1 tsp roasted rice powder
Heat a skillet over medium-high heat until very hot. Add a little neutral oil to the pan, then add the steak and the butter and cook for 45 seconds on each side, basting
- vegetable oil, for cooking
- butter, for basting
Remove from the pan and slice (there’s no need to let a reverse-seared steak rest)
Serve the steak slices with the lettuce leaves for wrapping, coriander for garnish and sauce for dipping
- lettuce, for wrapping the steak
- coriander leaves, to garnish
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