Make the dipping sauce by dissolving the palm sugar with the water, then add the tamarind concentrate, fish sauce and toasted chilli flakes. Finish with a squeeze of lime juice and stir through the chopped coriander. It should taste sweet, tart and spicy.
Combine the fish sauce and white sugar and transfer to a wide bowl. Add the aged Irish beef rib-eye and liberally roll in the fish sauce.
Grill your steak over a medium-high heat. Leave the steak alone once on the grill, allow it to colour and develop a nice crust, this will likely take around 3 minutes depending on how hot your grill is. Flip and cook the other side for the same length of time. It’ll likely need longer, but now flip the steak regularly being sure not to burn it. To ensure a medium cook, use a temperature probe and check the internal core is 45-50 degrees before removing and resting the meat. The temperature will rise a few degrees as the rib-eye rests, you are looking to reach a temperature of 55 degrees.
Rest your steak for 10 minutes before slicing. When you slice, look for the grain of the meat and cut in the opposite direction, this will make the steak more tender and delicious.
Serve with the roasted chilli and tamarind dipping sauce.