Thai-Style Croix Valley Signature Trio Ribeye
This bold Thai-style ribeye recipe comes from Taste of Croix Valley Golden Ticket winner Chef Patrick, an Executive Chef and culinary educator specializing in Thai and Asian cuisine. His Signature Trio Ribeye uses all three of our BBQ and Wing Sauces, Garlic Buffalo, Apricot Chipotle, and Pineapple Habanero, in a single dish, making it one of the most ambitious recipes to come out of this year's contest.
A juicy grilled ribeye gets basted in rich Garlic Buffalo butter, then finished with a Thai-inspired Apricot Chipotle Jaew glaze for smoky, tangy heat. A silky coconut sweet potato purée and a bright Pineapple Habanero relish round out the plate, balancing sweet, smoky, spicy, and savory in every single bite. It's a true fusion of Thai culinary tradition and American barbecue craftsmanship, built by a chef who has spent two decades doing exactly that.
Thai-Style Croix Valley Signature Trio Ribeye
Chef Patrick
1
Ingredients
9–10 oz Ribeye steak
1 tbsp unsalted butter, softened
1 tbsp Croix Valley Garlic Buffalo BBQ Sauce
1/4 tsp sea salt
1/4 tsp black pepper
3 tbsp Croix Valley Apricot Chipotle BBQ Sauce
1 tsp lime juice
1 tsp fish sauce
1/4 tsp chili powder
1/2 tsp toasted rice powder
4 oz roasted sweet potato
1 tbsp coconut milk
Pinch salt
2 tbsp pineapple, small dice
1 tbsp apricot, small dice
1 tbsp cucumber, small dice
1 tsp red onion, small dice
1 tsp cilantro, chopped
1 tsp lime juice
2 tbsp Croix Valley Pineapple Habanero BBQ Sauce
1 grilled apricot
1 Fresh thyme sprig
Directions
Prepare the Sweet Potato Coconut Purée – Blend roasted sweet potato, coconut milk, and salt until smooth and silky. Keep warm.
Prepare the Thai Pineapple-Apricot Relish – Combine pineapple, apricot, cucumber, red onion, cilantro, lime juice, and Croix Valley Pineapple Habanero BBQ Sauce. Mix gently and chill until serving.
Prepare the Apricot Jaew Glaze – Whisk together Croix Valley Apricot Chipotle BBQ Sauce, lime juice, fish sauce, chili powder, and toasted rice powder until fully combined.
Prepare the Garlic Buffalo Butter – Mix softened butter with Croix Valley Garlic Buffalo BBQ Sauce until smooth.
Grill the Ribeye – Season the ribeye with sea salt and black pepper. Grill or pan-sear to medium-rare (130–135°F / 54–57°C), basting continuously with the Garlic Buffalo butter. Rest for 5 minutes before slicing.
Plate and Finish – Spread the Sweet Potato Coconut Purée onto the plate. Arrange the sliced ribeye and finish with the Apricot Jaew Glaze. Serve with the Thai Pineapple-Apricot Relish and charred apricot. Garnish with fresh thyme.
