If you’re hankering for a great steak but don’t have access to a grill, try this soy-sauce-marinated rib-eye recipe from Le Pigeon (nicknamed the Dirty Bird) in Portland, Oregon. Throw the steaks in a smoking-hot cast-iron skillet, sear on one side, flip them over, and top with butter. Finish the steaks in the oven, then serve with a seemingly odd but tasty Hawaiian-inspired relish made with pineapple and blue cheese. A pile of crispy semolina-coated onion rings makes the perfect side.
- Yields: 2 servings
- Difficulty: Easy
- Total: 35 mins, plus 2 hrs marinating time
- 1/4 cup soy sauce
- 2 (1-1/4- to 1-1/2-inch-thick) boneless beef rib-eye steaks (about 12 ounces each)
- 1/4 cup small-dice yellow onion
- 1 tablespoon balsamic vinegar
- 3 tablespoons vegetable oil, plus more if needed
- 1 tablespoon unsalted butter
- Kosher salt
- 3/4 cup small-dice pineapple
- 1/4 cup crumbled blue cheese (about 1 1/2 ounces)
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
- Freshly ground black pepper
- Place the soy sauce in a shallow baking dish. Pat the steaks dry with paper towels, place them in the dish, and turn to coat in the soy sauce. Marinate at room temperature for 2 hours, flipping the steaks halfway through.
- About 30 minutes before the steaks are ready, place the onion and vinegar in a medium bowl and stir to combine; set aside. Heat the oven to 400°F and arrange a rack in the middle.
- Heat 2 tablespoons of the oil in a cast-iron skillet over high heat until shimmering (there should be a thin coating of oil over the entire surface of the pan—add more if needed).
- Pat the steaks dry with paper towels and carefully place them in the pan. Cook undisturbed until the bottoms are deeply browned in spots, about 4 minutes. Flip the steaks over, divide the butter over the top of the steaks, and cook for 1 minute.
- Place the skillet in the oven and roast until an instant-read thermometer inserted into the thickest part of the steaks registers 125°F to 130°F for medium rare, about 3 minutes more.
- Transfer the steaks to a cutting board or plates, season with salt, and let rest for 8 minutes. Meanwhile, finish the relish.
- Add the pineapple, blue cheese, parsley, and remaining tablespoon of oil to the reserved onion-vinegar mixture, season with salt and pepper, and stir to combine. Serve the steak topped with the relish.