The summertime ceremony of cooking over fire will never lose its charm for me. Plus, there’s just no better way to cook a thick steak—it’s the only way to get the high heat you need without setting off the fire alarm. A perfectly marbled rib eye doesn’t need much to shine, but basting it with jarred crab paste adds a whole new level of flavor with almost no effort. Crab paste tastes like a cross between my two favorite Filipino condiments—bagoong, a fermented fish paste, and crab “fat,” a mixture of the crustacean’s guts and roe—and lends a pleasant intensity to an already-gorgeous cut. —Silver Cousler, Neng’s Jr., Asheville, NC
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
What you’ll need
Cast Iron Skillet
$35 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Large Basting Spoon
$25 $22 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Prepare grill for medium-high heat; oil grill grate. Place a large cast-iron skillet on grill. Season steak generously on all sides with salt and pepper; drizzle with 1 Tbsp. oil and rub to coat.
Step 2
Place yu choy in a large bowl; drizzle 1 Tbsp. oil over and season with salt. Toss to combine.
Step 3
Grill steak on grate until deeply browned, about 2 minutes per side.
Step 4
Meanwhile, heat remaining 4 Tbsp. oil in skillet. Cook scallions, garlic, lemongrass, and ginger, stirring, until fragrant and starting to brown, about 1 minute. Stir in crab paste.
Step 5
As soon as crab paste mixture is bubbling, transfer steak to skillet. Cook, basting and turning every few minutes, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 7 minutes. Transfer steak to a cutting board; let rest 10 minutes. Set skillet with sauce aside.
Step 6
Grill yu choy, turning occasionally, until wilted and charred in spots, about 6 minutes. Transfer to a serving bowl.
Step 7
To serve, cut meat from the bone and slice against the grain ½" thick. Arrange on a platter and pour reserved sauce over. Serve with grilled yu choy.
