Thai Ribeye Steak (and Salad Rolls)
A punchy Thai marinade — soy, fish sauce, oyster sauce, tamarind, sambal, and fresh aromatics — that transforms ribeye into something extraordinary. Slice it thin and the same steak makes exceptional fresh salad rolls with herbs and hoisin inside.
This marinade is built on the principle that almost everything in Thai cooking happens in the balance between salty, sweet, sour, and heat — and this one hits all four before the steak even touches the pan. Ribeye is the right cut here: the fat absorbs the marinade and crisps at the edges in a way that leaner cuts don’t. The longer it sits, the deeper the flavour goes. Stab it all over with a fork before marinating — it makes a real difference.
The salad roll version uses the same steak, sliced thin, wrapped in rice paper with fresh herbs and a smear of hoisin inside. No dipping sauce needed — it’s already in there.
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sambal oelek
- 1 tbsp tamarind paste
- ½ tbsp sugar
- Large handful cilantro, stems included
- Juice of ½ lime
- 2 cloves garlic
- 1 shallot
- ½ Thai bird’s eye chilli (include seeds for more heat)
- 1 large ribeye, about 300–350g per person
- Blender or food processor
- Cast iron pan or grill
- Make the marinade
Combine all the sauce ingredients in a blender with the cilantro (stems and all), lime juice, garlic, shallot, and chilli. Blend until smooth. Taste — it should be assertively salty, a little sweet, and have a clear sour-heat edge.
- Prep and marinate
Stab the ribeye all over on both sides with a fork. This is not optional — it helps the marinade penetrate rather than just coat the surface. Place in a dish or bag, pour over all the marinade, and turn to coat. Cover and refrigerate. The longer the better: 2 hours is good, overnight is excellent. Take the steak out 30 minutes before cooking.
Ribeye’s fat handles a long marinade well without going mushy. Leaner cuts can’t take the same time.
- Sear and rest
Get a cast iron pan or grill very hot. Shake off excess marinade. Sear 3–4 minutes per side for medium-rare, adjusting for thickness. Rest for at least 5 minutes, then slice against the grain. Pour any resting juices over and serve with jasmine rice or noodles.
This marinade is Dmitry’s — a formula worked out over many steaks until the proportions felt right. The salad roll variation came from having good leftovers and the right herbs on hand.