Total: 20 minutes
for the nam jim:
6 whole white peppercorns
3 garlic cloves
1 (3-inch) piece ginger, peeled and roughly chopped
3/4 bunch cilantro roots
1/2 cup soybean paste, preferably Pantai
2 tablespoons canola oil
1 (650 gram) rib eye steak
kosher salt, to taste
1. Make the nam jim: Add the peppercorns, garlic, ginger, and 1/3 of the cilantro roots to a mortar and pestle and crush until a paste forms. Alternatively, place the ingredients in a food processor. Add the soybeans and crush a bit more, then stir in the remaining cilantro roots.
2. To serve, heat the oil in a large cast-iron skillet over medium-high. Season the steak with salt and cook, flipping once, until cooked to desired doneness. Transfer to a cutting board and rest for 10 minutes before carving. Transfer to a serving platter and serve with the nam jim.