Servings: four to six.
In an unusual but inspired twist, this recipe combines the decidedly Eastern flavor of star anise with a very Western herb: fresh rosemary. For a quick and delicious second meal, grill a larger steak and use the leftovers in Vietnamese Beef Noodle Soup.
Rib-eye, cut from the prime rib area of the upper back, is the most flavorful and fattiest of the common steaks. Butchers often cut this steak too thin so that a single steak will weigh a pound or less. But it’s better to buy it thick, preferably at least 1-1/2 inches, because it cooks better.
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