Bone-In Rib-Eye With Wasabi Sour Cream

Lynn Dine


Another recipe from ""The Japanese Grill," by Tadashi Ono & Harris Salat " that I am posting for our Culinary Quest event.


★★★★★ 3 votes

10 Min
15 Min


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  • ·
    1/2 cup sour cream
  • ·
    2 tablespoons prepared wasabi
  • ·
    1/2 cup garlic-soy sauce marinade (recipe follows)
  • ·
    2 rib-eye steaks, each about 1 pound and about 1 inch thick

  • ·
    1/2 cup soy sauce
  • ·
    8 cloves garlic, grated
  • ·
    1/4 cup olive oil
  • ·
    2 teaspoons freshly ground black pepper

How to Make Bone-In Rib-Eye With Wasabi Sour Cream


  1. To make the wasabi sauce, mix the sour cream and wasabi in a bowl; set aside.
  2. For the Garlic-Soy Sauce Marinade: Whisk together the soy sauce, garlic, olive oil and black pepper in a small bowl. This marinade can keep in the refrigerator for up to 2 weeks. Just mix again before using it.
  3. Pour the marinade into a baking dish. Lay the steaks in the marinade, and flip them 4 times to generously coat all over. Marinate the steaks for 10 minutes.
  4. Preheat a grill with a hot zone and a medium zone. Grill the steaks, covered, about 8 minutes for medium-rare this way: Start on hot heat for 1 minute, then shift the steaks to medium heat. After about 3 minutes, juices will begin to appear on top of the steaks. Turn and repeat the two-zone grilling on the other side. When the steaks are ready, they'll be browned and juicy on the surface, and the bone will stick out a bit, as the meat around it has shrunk. Let the steaks rest for about 3 minutes before serving with the wasabi sauce.

Printable Recipe Card

About Bone-In Rib-Eye With Wasabi Sour Cream

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: Japanese

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