Got a single steak in your freezer? Perfect! This quick, thai-inspired marinade turns will turn your steak into a quick and tasty weeknight solution.
- 2 NY strip steaks
- 2 cloves garlic, minced plus additional to taste
- 2 tablespoon rice wine
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons white sugar
- 2 teaspoons sesame oil
- 1 teaspoon white pepper
- 1 egg
- 3 cups shredded green cabbage
Whisk together garlic, rice wine, fish sauce, oyster sauce, white sugar, sesame oil, white pepper and egg until well combined. Place both strip steaks in a shallow dish or ziploc bag, cover with marinade and refrigerate for at least 20 minutes.
Preheat oven to 250 degrees. Lightly rub oil over cast iron skillet, and heat on stovetop on high heat. Once oil is very hot, add strip steaks, searing for 60 seconds before flipping. Insert meat thermometer and set to 140 degrees for medium rare; cover each steak with additional minced garlic if desired before placing skillet in the oven.
Remove when steaks reach temperature; gently scrape garlic off top of each steak so that it can saute in pan juices, until garlic is lightly browned. Pour pan juices and garlic into small bowl. Divide cabbage evenly between two plates, and drizzle evenly with the warm pan juices, and top each with steak to serve.