Reverse-Seared Ribeye with Weeping Tiger Dipping Sauce Recipe - Great British Chefs

Ingredients

• 1.2kg rib-eye steak, bone-in, at least 4 cm thick
• vegetable oil, for cooking
• butter, for basting
• 1 tbsp of dried chilli flakes
• 6 tbsp of fish sauce
• 4 tbsp of lime juice
• 1 banana shallot, peeled and finely diced
• 1 tsp cane sugar
• 1 tbsp of coriander stalks, chopped
• 1 tsp roasted rice powder, or 2 tablespoons Thai glutinous rice
• lettuce, for wrapping the steak
• coriander leaves, to garnish