Grilled Ribeye Recipe
Beef fat sticky rice, fermented chili beurre blanc, crispy shallot
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Ingredients
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Beef
Sticky Rice
Fermented Chili Beurre Blanc
Crispy Shallots
Method
Preparing the Sticky Rice
- 1
Soak the Rice
Rinse the glutinous rice until the water runs clear. Soak in water for at least 4 hours or overnight.
- 2
Cook the Rice
Drain the rice and place it in a steamer lined with cheesecloth. Steam for about 30-40 minutes until tender. Once cooked, mix in the beef fat and season with salt.
Crispy Shallots
- 3
Fry the Shallots
Heat the vegetable oil in a pan over medium heat. Dredge the sliced shallots in flour and fry until golden brown and crispy. Drain on paper towels and season with salt.
Fermented Chili Beurre Blanc
- 4
Make the Sauce
In a saucepan, combine the chopped shallots and white wine. Simmer until reduced by half. Add the cream and simmer for a few minutes. Gradually whisk in the cold cubed butter until the sauce is smooth. Stir in the fermented chili paste.
Grilling the Ribeye
- 5
Prepare the Steak
Season the ribeye steaks with salt and black pepper. Drizzle with olive oil.
- 6
Serving
- 7
Plate the Dish
Serve the grilled ribeye on a bed of beef fat sticky rice, drizzled with fermented chili beurre blanc, and topped with crispy shallots.