Two 12 oz, one inch thick thick, boneless, rib eye steaks
1 1/2 Tbsp Asian fish sauce
kosher salt and pepper
1) Place steaks, in a single layer, in a sealable plastic bag. Add fish sauce and turn to coat. Press
out as much air from the bag as possible, seal and refrigerate for three days.
2) Remove steaks from bag. Tightly wrap each one in a double layer of cheese cloth, place on a rack over a plate and refrigerate, uncovered, for three more days.
3) Unwrap steaks, discard cheese cloth and allow the steak to stand at room temperature for 30 minutes. Apply salt and pepper and grill.