“Cook it with the eyes of a samurai and the hands of an artist.”

👨‍🍳 Execution Plan (Step-by-Step)

  1. Choose the Ribeye
    • 2-inch thick, bone-in ribeye, dry-aged if possible
    • Prioritise marbling and texture over wagyu-style melt
    • Pat dry, bring to room temp before marinating

  1. Marinate with Adobo Paste

Marinade Mix:
• 2 tbsp Adobo Paste
• 1 tbsp white miso
• 1 tsp brown sugar or honey
• 1 tbsp rice vinegar or yuzu
• 1 tbsp light soy
• Pinch of MSG (optional)

Method:
• Mix into a smooth paste
• Score fat lightly, rub marinade all over
• Refrigerate uncovered for 12–24 hours to form a sticky bark

  1. Prepare the Charcoal Grill
    • Use binchotan or lumpwood charcoal
    • Light with a chimney starter (no lighter fluid)
    • Create two heat zones: direct (high), indirect (rest zone)
    • Wait until coals are white-hot and ash-covered

  1. Discipline in Mise en Place

Before grilling, have ready:
• Bowl of melted beef fat or neutral oil
• Instant-read thermometer
• Resting tray with foil
• Sharp knife and board
• Maldon salt, lime wedges
• Optional: adobo + soy + yuzu glaze reduction

⚠️ Nothing touches the grill until you are fully staged.

  1. Grilling Technique (Sear, Smoke, Rest)
    • Start fat-side down to render
    • Sear both sides directly, basting with fat
    • Flip every 30–45 seconds to build crust
    • Once deeply browned, move to indirect heat
    • Finish to 49–52°C internal temp (medium-rare)
    • Rest for the same amount of time you cooked it
    (e.g., if you grilled for 12 mins, rest for 12 mins)
    • Tent loosely with foil while resting

  1. Final Touch & Serve
    • Slice across the grain
    • Drizzle resting juices or finishing glaze
    • Finish with Maldon salt and a squeeze of lime
    • Serve with grilled shishito peppers, pickled daikon