• 1 ½-inch piece Ginger, peeled, finely chopped
• ¼ cup Soy Sauce
• 3 Tbsp. Light Brown Sugar
• 2 Tbsp. fresh Lime Juice
• 1 Tbsp. Fish Sauce
• ½ tsp. Black Pepper
• ½ tsp. Garlic Powder
• ¼ cup EVOO
• 1 Tbsp. Toasted Sesame Oil
• ¾ Lb. Filet Mignon Steaks, 1 inch thick
• Kosher salt

Dressing

• ¼ cup fresh Lime Juice
• ¼ cup Hot Chili Paste (such as Sambal Oelek)
• ¼ cup Peanut Oil
• 2 Tbsp. Fish Sauce
• 2 Tbsp. Sugar1 Tbsp. Honey
• 1 Garlic clove, finely chopped
• Kosher salt (optional)

Salad and Assembly

• 2 oz. dried Ramen or Lo Mein Noodles
• Kosher salt
• ½ tsp. Toasted Sesame Oil
• 1 large Mango, peeled, cut into 1-inch pieces
• ½ bunch Arugula, stems removed, leaves torn
• ½ bunch Watercress, tough stems removed
• 2 medium Carrots, finely shredded on a mandoline or a box grater
• 2 Scallions, chopped
• 2 cups finely shredded Savoy Cabbage
• 1 cup Cherry Tomatoes, halved
• 1 Avocado, cut into 1-inch pieces
• ½ cup chopped Cilantro
• ½ cup torn Basil leaves
• ¼ cup torn Mint leaves
• ¼ cup crumbled toasted unsweetened Coconut Flakes
• ¼ cup finely chopped salted, roasted Peanuts, plus more for serving
• Lime wedges (for serving)

Preparation (Steak)
1: Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.

2: Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1″ pieces.

Preparation (Dressing)
3: Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Preparation (Salad Assembly)
4: Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl.

5: Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat.

6: Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss again just to combine.

7: Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.

Recipe found here.

• 2 cups pineapple juice
• ½ cup soy sauce
• ½ cup sugar
• 5 tablespoons apple cider vinegar
• 2 teaspoons toasted sesame oil
• ⅓ cup chopped white onion
• 1 1-inch piece ginger, peeled, finely chopped
• 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
• 4 tablespoons unsalted butter, room temperature
• 2 teaspoons toasted sesame oil
• Kosher salt

Directions:

• Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
• Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
• Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
• Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare.
• Transfer steaks to a plate. Slice butter into ¼”-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

Recipe found on this reddit post. And this Bon Appetit article.

Season the roast all over with salt and pepper. It takes A LOT of salt. Mimi says once start to think you put too much salt on there, put a little more. Brown the roast in in a cast iron with some unsalted butter. Be patient and let it get good and browned. Don’t get the pan too hot that the butter starts to burn. Once it’s sufficiently browned, transfer to the crock put. Pour a cup or two of water in the cast iron and scrape the bottom with a spatula. Pour that water into the crock pot. The roast should be about half way covered in water. Cook until the roast starts to fall apart. Add carrots and potato’s when you have about 1 hour left to cook. Once it’s done you can easily make a gravy with the remaining liquid.

The next day you can easily turn the leftovers into vegetable beef soup.  Put leftover roast, vegetables, and gravy into a soup pot. Add a can of diced tomato’s and some water or beef broth. Add in any extra vegetables, such a corn, peas, green beans, celery, onion, etc. If they are canned, just dump them in, but if they are fresh you will want to pre-cook or parboil them. Let simmer and season to taste.

Saute onions in olive oil. Add ground beef. Once it starts to brown add garlic powder, cumin, paprika, cayenne, and salt. Let the beef finish cooking. Then add ketchup, water, and brown sugar. Stir and simmer about 10 minutes until thickened. Serve on toasted buns.

• 1/4 cup fresh Rosemary
• 2 Tbsp Thyme
• 1 Tbsp Smoked Paprika
• 1 Tsp Cayenne Pepper
• 1 medium onion, roughly chopped
• 1-2 celery stalks chopped
• 1 can/box of Beef Broth
• 1 standing rib roast (prime rib), ~7 pounds
• Freshly ground pepper
• As much coarse salt that will stick to the meat

Pre-season meat 24 hours in advance. Place on a baking sheet and let sit uncovered overnight in the fridge. Then, 30 minutes to 1.5 hours before you are ready to cook, let it sit out on the counter and get to room temperature.

Preheat oven to lowest possible temperature setting, 150°F or higher if necessary. (Some ovens cannot hold a temperature below 250°F) Place roast, with fat cap up, on a V-rack set in a large roasting pan. Add onions and celery to the bottom of the roasting pan, and enough beef broth to cover the bottom of the pan. While it cooks baste with the pan juices every half hour or so. 

Cook until center of roast registers 120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well. Remove roast from oven and tent loosely with aluminum foil and allow to rest for at least 30 minutes. The temperature will rise by about 5°F while resting.  (At 250°F, our 7lbs roast took ~3 hours. We took it out of the oven at 129°F and after resting it had reached 134.5°F which was perfect.)

Take pan juices and transfer to a small pot and simmer until it reduces slightly. The Au Jus should be runny, so it does not have to reduce by much. Taste and add seasonings as necessary. Strain out onions, celery, and skim some fat from the top before transferring to a gravy boat for serving.