Crab-Paste-Grilled Rib Eye

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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.

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4 Servings


Tbsp. vegetable oil, divided, plusmore for grill


1¼-lb. bone-in rib eye (about1½” thick)

Kosher salt, freshly ground pepper


lb. yu choy or bok choy, halvedlengthwise if large


scallions, cut into 1″ pieces


garlic cloves, crushed


lemongrass stalk, bottom third only, tough outer layers removed, chopped


3″ piece ginger, peeled, thinly sliced


cup crab or shrimp paste

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