CHARLOTTE, N.C. (QC Life) - We’ll be welcoming Chef Justin Loo of Fahrenheit not only to our kitchen but to Charlotte.
A native of Hawaii, Loo most recently served as Chef de Cuisine at Nobu Las Vegas, where he helped the restaurant achieve its coveted Michelin Star rating.
His new menu at Fahrenheit is officially live, launching on Monday, March 7.
Part of that menu is a ribeye marinade, and the chef is showing us how to make it at home.
- 1 cup soy sauce
- 2 cups sugar
- ½ cup water
- 1 tablespoon sesame oil
- ½ onion (julienne)
- 1 tsp chopped ginger
- ¼ cup green onions (chopped)
- Add all items into a mixing bowl, stir until sugar is dissolved
- Choose your favorite marinating container, Add a little liquid to the bottom of your container
- Place ribeye in the container and pour the rest of the remaining marinade (24 hours is best, but overnight will work as well)
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