Japanese Caramelized Ribeye Steaks
The wasabi in this dish gives the steak its punch. If you don’t have wasabi you can substitute 1 teaspoon of prepared horseradish or 1 tablespoon of dried mustard powder. Serve with rice and a crunchy side salad.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- Juice from 4 limes
- ½ cup soy sauce
- 3 garlic cloves, minced
- 1 tsp. wasabi powder
- 1 cup bottled sweet chili sauce
- 4 6-oz. ribeye steaks
- 2 Tbsp. olive oil
- Preheat oven to 450°F and place a rack in the center of the oven. Whisk together the lime juice, soy sauce, garlic, wasabi powder, and chili sauce.
- Place a skillet over medium-high heat. Once it is heated add half of the oil and two of the steaks. Cook on each side for 2 minutes. Repeat with the other steaks.
- Turn off the heat, place all of the steaks in the skillet, and pour the sauce on the steaks. Cook in the oven for 7–10 minutes; 7 minutes for medium-rare and 10 minutes for medium-well. If the steaks don’t sit flat in the skillet, flip them halfway through the cooking time.