Grilled Rib Eye with Sweet-Hot Pepper Sauce

  • Serves

    serves 2


Chef Craig Koketsu brings extra luxury to a dry-aged rib eye by basting it in rendered beef fat. A chunky chile and herb sauce makes a piquant side dish. This recipe first appeared in our June/July 2013 issue with Craig Koketsu's article Secrets of the Grill: Steak.


  • 14 cup canola oil
  • 6 cloves garlic, peeled
  • 2 tbsp. olive oil
  • 1 12 tbsp. finely chopped parsley
  • 1 tbsp. finely chopped oregano
  • 1 tsp. fish sauce
  • 4 pickled Calabrian or hot cherry peppers, seeded
  • 4 pickled sweet cherry peppers, seeded
  • Smoked sea salt and seaweed salt, or kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 12 lb. dry-aged beef fat, trimmed
  • 1 (24-oz.) bone-in prime dry-aged rib-eye steak


Step 1

Simmer canola oil and garlic in a 1-qt. saucepan over medium heat until garlic is tender, 4-6 minutes. Strain, discarding oil, and purée garlic in a food processor until smooth. Add olive oil, parsley, oregano, fish sauce, peppers, salts, and pepper; pulse into a thick sauce.

Step 2

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see How to Cook on a Grill). Grill beef fat, flipping once, until slightly charred, 2-3 minutes; transfer to a 10″ ovenproof skillet and place on grill. Cook until fat is melted, 20-30 minutes.

Step 3

Season steak with salts and pepper; grill, flipping once, until browned, 6-8 minutes. Using a brush, baste steak with rendered fat; continue to grill, flipping and basting as needed, until slightly charred and cooked to desired doneness, 6-8 minutes for medium rare or until an instant-read thermometer reads 125°. Rest steak 5 minutes; serve with sauce.

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