Caramelized Rib-Eye Steaks
1 cup Thai red chilli dipping sauce or sweet chilli sauce
1/2 cup soy sauce
6 Tbsp freshly squeezed lime juice
3 garlic cloves, finely chopped
2 Tbsp Dijon mustard
1 tsp wasabi powder
2 Tbsp olive oil
4 x 6 oz boneless rib eye steaks
Preheat the oven to 450 degrees F.
Whisk together the chilli sauce, lime juice, garlic, mustard, and wasabi in a small bowl. Set aside.
Heat 1 Tbsp of the oil in a large skillet over high heat until screaming hot. Add 2 of the steaks and sear for 2 minutes on each side, or until lightly browned. Transfer to a baking dish large enough to hold all of the steaks. Heat the remaining 1 Tbsp of oil, sear the remaining steaks, and add to the baking dish.
Pour the soy sauce mixture over the steaks and roast for about 7 minutes, until medium rare. Let rest for at least 5 minutes before serving.