Thick-cut beef ribs

Ingredients

• Thick - cut beef steak (about 250 - 300 g): 1 piece

• Lime: 1

• Rosemary: 2 - 3 sprigs

• Sesame seeds: 1 - 2 g

• Olive oil: 15 - 20 ml

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Adzuki beans (optional): 50 - 70 g

• Tea seasoning: 3- 5g

Instructions

Prepare the steak

1. Remove the thick-cut steak from the refrigerator and let it sit at room temperature for about 30 minutes to even out the internal temperature.

2. Sprinkle both sides of the steak with salt, tea rubs, and black pepper and marinate for 10-15 minutes.

Grill the steak

1. Heat olive oil in a frying pan and add the steak when the oil is hot.

2. Grill for 3-4 minutes per side (adjust the grilling time according to the thickness of the steak and personal preference) until the surface of the steak is golden brown.

3. While the steak is grilling, add the rosemary and fry it in the fat exuded by the steak.

4. Once grilled, place the steak on a plate and let it rest for 5-10 minutes to let the juices return.

Prepare the garnishes and garnishes

1. Cut the lime into thin slices or curls for garnish.

2. If using red beans, cook them and place them on one side of the plate.

Serve and season

1. Place the grilled steak in the center of the plate and drizzle with the juices produced while grilling the steak.

2. Sprinkle the steak with sesame seeds and garnish with lime slices and rosemary.

Tips

1. When frying steak, adjust the frying time according to the thickness of the steak and personal preference to achieve the ideal doneness.

2. The purpose of letting the steak rest is to allow the gravy to flow back and make the steak more juicy.

3. You can add some butter when frying the steak according to your personal taste to increase the aroma of the steak.