Miso Marinated Grilled Ribeye with Bok Choy and Rice

Key Ingredients in This Recipe 

• Ribeye – I love using a grass-fed ribeye steak for this recipe because it’s tender and flavorful. I let it marinate for 24 hours for maximum flavor and then grill to a perfectly cooked medium-rare. Look for boneless ribeye for this recipe, though bone-in works as well it just takes a bit more work to slice it. The general guide is to provide at least ¼ cup of marinade per pound of beef for optimal flavor. 
• Miso – This is a common ingredient used in Japanese cooking. I use white miso paste made from fermented soybeans in this recipe. This type of miso has a sweeter, more mild taste and complements the steak.
• Sake – Adding sake to the marinade works to tenderize the meat. Sake is made from fermented rice and has a mild, clean taste with a fruity aroma. 
• Mirin – Mirin is a type of rice wine used as a seasoning. It can be found at an Asian market or online. If you cannot locate it then substitute with a dry white wine, such as Chardonnay. 
• Bok Choy – This is a type of Chinese cabbage. I like the tender texture of bok choy so I just grill it a bit to give it some flavor. 

A full ingredient list with exact amounts can be found in the recipe card below.

Swaps and Substitutions

• Ribeye: Strip steak, sirloin, or flank steak can be substituted depending on preference and budget.
• White miso: Yellow miso can be used for a slightly stronger, saltier flavor profile.
• Bok choy: Baby bok choy, broccolini, or asparagus work well as alternatives.
• White rice: Jasmine rice, brown rice, or rice noodles can replace traditional white rice.
• Grill method: A cast iron skillet can be used instead of a grill for a similar crust and caramelization.

How to Make Miso Marinated Grilled Ribeye Steak (Step-by-Step)

1. Make the marinade. Add the miso paste, sake, mirin and brown sugar to a medium saucepan. Cook over medium low heat until the sugar dissolves and the mixture is simmering. Remove from heat and then let the marinade cool completely. 
2. Marinate the meat. Add the steak and the marinade to a resealable plastic bag, making sure the steak has been covered. Refrigerate for at least 1 hour or up to 24 hours. 
3. Heat the grill. Heat a gas grill to medium-high. Remove the steak from the marinade, wiping off any excess.
4. Cook the steak. Add the ribeyes to the grill and sear for 4 minutes. Keep an eye out for flare-ups. If a flare-up occurs and lasts for more than a few seconds, move the steaks from the fire to prevent overcooking. Flip and cook the steaks until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130ºF. 
5. Let the meat rest. Remove from the grill and let the meat rest on a cutting board. 
6. Cook the bok choy. Rub the bok choy with oil and add it to the grill and cook, leaving it until the bok choy is slightly browned. Remove and trim the bottoms off the bok choy to separate the individual leaves. Set aside.
7. Assemble and serve. Thinly slice the steak, discarding any large pieces of fat. Divide the rice among serving bowls. Top with slices of steak and bok choy and finish with sesame seeds.