Wood-fired Rib-eye with Jaew, Butter Lettuce and Asian Herbs


Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.

What you will need

600 gm dry-aged rib-eye steak, bone in, brought to room temperature

1 tsp vegetable oil

1 butter lettuce, leaves separated and washed

½ cup each (loosely packed) Vietnamese mint, coriander and Thai basil

To serve: lime wedges and steamed jasmine or sticky rice

  Jaew 10 gm (¼ cup) dried small Thai chillies

125 ml (½ cup) lime juice

60 ml (¼ cup) fish sauce

1 tsp white sugar

1 spring onion, thinly sliced

2 tbsp finely chopped coriander


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