Is the buttermilk marinade reserved only for white meats or veal? The answer is no. Here is a very easy buttermilk ribeye steak recipe with Asian herbs to rediscover the beef sirloin with incomparable tenderness.

Rib eye and ribeye steak

Between Thai chili and lemongrass, ginger and coriander, this recipe will take you on a journey. We recommend that you choose two nice pieces of sirloin steak in order to have an ideal thickness of meat when cooking. To do this, contact us when you order and we will make you a special American cut to allow you to have two pieces of 500g each ribeye steak style.

Make your own buttermilk

We invite you to discover a technique for preparing red meat that is disdained in France. With fermented milk, you will be able to tenderize your meat and give it a unique flavor. If you can easily find a fermented milk in stores , we suggest you prepare your buttermilk yourself by following this tip that we share with you here.

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Ingredients

For 3-4 people

• 2 ribeye steaks of 500g each (ask us for a special “American” ribeye steak cut by email when ordering)
• 500ml buttermilk or buttermilk
• 3 bird peppers or Thai peppers
• 2cm grated fresh ginger
• 4 cloves of garlic, crushed or grated
• 1 bunch of fresh coriander
• 1 stick of lemongrass
• 1 tablespoon grapeseed oil
• 2 limes
• Mill pepper
• Salt

Preparation

1. Chop 3/4 of the coriander. You will keep 1/4 for the final presentation. Zest and squeeze the two limes. Cut the ginger. Chop it roughly. Cut the lemongrass stick into thin slices. Cut 2 bird peppers into pieces. Peel the garlic. Cut it in half and remove the germ. Crush the garlic or finely grate it. Salt, pepper. Give everything a quick mixer in the fermented milk. Add two pinches of salt. In a dish, place your two sirloin steaks and pour the marinade . The meat must be perfectly coated and covered. Massage it with the marinade. Cover the dish and refrigerate for 12 hours.
2. Remove the meat from the marinade at least 1 hour before cooking. Remove the meat from the marinade, discard it and dry it with absorbent paper.
3. Salt your two rib-eyes with fine salt on each side.
4. In a pan heated over high heat with a spoonful of grapeseed oil or on the barbecue over hot embers, cook your American-sized ribeyes for 2 to 4 minutes on each side depending on the desired doneness (blue or rare).
5. Cover the meat in foil for 10 minutes. Meanwhile, with a knife, finely chop the pepper and coriander. Uncover the meat, cut it into 1cm slices. Season with fleur de sel and scatter coriander and chilli over the meat. A few zests from the last lime. A twist of freshly ground pepper. That's it.

Do you want to improve a recipe? Would you like our advice for preparing a dish? Contact us directly by email or telephone . Our customer team will be happy to answer you.