“Cook it with the eyes of a samurai and the hands of an artist.”
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👨🍳 Execution Plan (Step-by-Step)
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- 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
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- 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
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- 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
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- 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.
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- 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
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- 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