Prakas' Rib Eye

4.7
(3)
3 Reviews

Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce in this Night + Market recipe by Kris Yenbamroong, who named the dish for his father, Prakas. Quickly searing the steaks allows them to develop a dark, flavorful crust before resting, slicing, and finishing them in the pan sauce, where they absorb even more flavor and cook to a perfect medium-rare. Stirring fresh Thai basil into the warm steak and tomatoes just before serving allows it to gently perfume the whole dish.

By
Kris Yenbamroong
Kris Yenbamroong
Kris Yenbamroong

Restaurant: Night + Market (Read a review) and Night + Market Song Location: West Hollywood, CA Why He's Amazing: Because he created a terrific, innovative pork-centric Thai street food spot adjacent to his parents' well-respected but aging Thai restaurant on Sunset Boulevard. Culinary School: Self-taught Background: Talésai (/sites/default/files/est Hollywood) Quintessential Dish: Pork toro: grilled fatty hog collar with jaew northeastern chile dip Night + Market's Philosophy: "I love my family's restaurant [Talésai] but people come in and do the stereotypical L.A. thing and ask for modifications [to the dishes they order]. Night + Market food is uncompromising, unmessed with." Food Style: "In Thai, it's called aharn glam lao, which roughly translates to 'food to facilitate drinking' or 'booze food.' That's at the heart of what we do. We make food for drunkards." Alternative Career: Yenbamroong studied film at New York University. DIY Ethic: "We make our sausage completely by hand, on the premises. For the first few months, we used a Chinese soup spoon to stuff them because we didn't have a stuffer." A Family Timeline 1982The year Kris Yenbamroong was born, his family opened L.A.'s first ambitious Thai restaurant, Talésai. His grandmother Vilai was the chef. "It was the '80s, and we were 10 doors down from Geffen Records," says Yenbamroong. "The waitresses wore black leather skirts, and Madonna came in with Warren Beatty. Mick Jagger came in, too. My grandma was on the cover of the Los Angeles Times Magazine with Thomas Keller." 2011Fast-forward three decades: Yenbamroong tried updating Talésai by serving unfamiliar Northern Thai dishes, but longtime customers resisted the change. So he decided to open Night + Market, where he could experiment. At his second spot, Night + Market Song, his powerful, spicy dishes include Bangkok Mall Pasta with Thai bird chile and lots of peppercorns.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Prakas' Rib Eye
Photo: Aubrie Pick
Active Time:
30 mins
Total Time:
1 hr
Yield:
6 to 8
Cook Mode (Keep screen awake)

Ingredients

  • ¼ cup Thai seasoning sauce (such as Golden Mountain)

  • ¼ teaspoon ground white pepper

  • 7 ½ tablespoons black soy sauce, divided

  • 2 (1-pound) boneless rib eye steaks (about 1 1/2 inches thick)

  • 1 tablespoon oyster sauce

  • 1 ¼ teaspoons granulated sugar

  • 3 tablespoons olive oil, divided

  • 1 ½ cup cherry tomatoes (about 8 ounces), halved

  • 2 tablespoons finely chopped garlic

  • 1 teaspoon finely chopped fresh green or red Thai chiles, or more to taste

  • 1 ½ cups loosely packed fresh Thai basil leaves (about 1 ounce)

  • Kosher salt, to taste

  • 1 ounce Parmigiano-Reggiano cheese, finely grated with a Microplane (about 2/3 cup)

Directions

  1. Whisk together seasoning sauce, white pepper, and 6 tablespoons black soy sauce in an 8-inch square baking dish. Add steaks; turn a few times to coat steaks in marinade. Let stand at room temperature 20 minutes, flipping steaks after 10 minutes.

  2. Whisk together oyster sauce, sugar, and remaining 1 1/2 tablespoons black soy sauce in a small bowl; set aside.

  3. Heat a large cast-iron skillet over medium-high. Add 1 tablespoon oil, and heat until shimmering, about 1 minute. Remove steaks from marinade, allowing excess to drip off. Discard marinade. Add steaks to hot skillet, and cook until a dark crust forms on all sides, using tongs to tilt steaks to sear around all edges, 2 to 3 minutes per side. (Steaks will still be raw.) Transfer steaks to a cutting board, and let rest 10 minutes. Cut against the grain into 1/2-inch-thick slices; set aside.

  4. Heat a wok over high until it begins to smoke, 2 to 4 minutes. Drizzle in remaining 2 tablespoons oil. Add tomatoes, garlic, Thai chiles, steak slices, and oyster sauce mixture. Cook, stirring constantly, until steak is cooked to medium-rare doneness and tomatoes are softened, 2 to 4 minutes. Remove from heat; stir in basil. Season with salt to taste.

  5. Transfer mixture to a large platter or bowl. Sprinkle with cheese, and serve immediately.

Notes

Thai black soy sauce is sweeter than regular soy sauce. Find it and Thai seasoning sauce, a pungent, salty-sweet fermented soybean sauce, at Asian markets or online.

Wine

Aged Napa Cabernet: 1977 Robert Mondavi Cabernet Sauvignon.

Originally appeared: April 2021

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