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What Is Crab Paste, Anyway? Nico Avalle
This ribeye recipe from our Short Is Sweet collection perfectly demonstrates a couple of the easiest ways to make homemade steaks taste like something you’d get at a restaurant. First, the meat is cooked in a ripping hot cast-iron pan on top of the grill, which allows you to get an aggressive sear on both sides without setting off your fire alarm. Second, it’s continuously basted in a delicious mixture of ginger, garlic, lemongrass, and most importantly, crab paste.
Basting a steak in any fat is a great way to bring up the richness and juiciness of the meat without overshadowing its existing flavor. If you’ve ever left a steakhouse wondering why your dinner was so good, the answer is almost certainly that it was slathered with melted butter and herbs while it was cooking. (I mean, when isn’t the answer just “butter”?) But here, Silver Cousler chef of the forthcoming Neng Jr’s in Asheville, North Carolina uses c