The miso marinade caramelizes on the meat adding a crisp, savory crust. Sliced pieces of the tender meat are served alongside fluffy white rice and grilled bok choy for an easy dinner. I love marinating meats because you can do most of the work building the flavor ahead of time. Just let them sit, then simply grill and serve. Make sure the marinade has cooled completely before you add the steak because you won’t want to poach it!
Make the most of your summer grilling season! New Zealand produces extremely high quality proteins and they really shine in this simple recipe. It’s naturally raised on a grass-fed diet resulting in beef with a taste unrivaled, and it is also lean, finely textured and inherently flavorful. New Zealand farmers are dedicated to raising animals humanely while preserving biodiversity and sustainability by reducing carbon emissions, and protecting the water, soil, and air.
Miso Marinated Grilled Ribeye with Bok Choy and Rice
The ribeye cut comes from the primal section of beef rib. I love cooking this cut of steak because it is extremely marbled. With it’s exceptional flavor and soft texture, this is my personal favorite cut of beef. One of the things I love about buying New Zealand meat is the tender texture as well as the ethical production. New Zealand meat is raised on a grass-fed diet in open pasture.
Key Ingredients in This Recipe
Silver Fern Farms 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.
How to Make Miso Marinated Grilled Ribeye
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.
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.
Tips for Grilling Ribeye
Since ribeyes have extensive marbling, the fat may cause flare-ups on the grill as it melts. Be sure to watch out for flare-ups and also move the steaks out of the flame to avoid overcooking.
You can also have a spray bottle on hand to manage flare-ups just in case.
How to Cook this Recipe Without a Grill
If you don’t have a grill then the steaks can easily be pan-seared in a cast iron pan over medium heat instead.
Heat a large cast-iron pan over medium-high heat, add the vegetable oil and then heat through.
Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes.
Turn the steaks, then add the butter to the pan.
Continue to cook, until the steak is medium rare, about an additional 4 minutes.
Transfer the steak to a cutting board, tent with aluminum foil and let it rest for 10 minutes.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Add the miso paste, sake, mirin and brown sugar to a medium saucepan. Heat over medium low heat, until the sugar dissolves and the mixture is simmering, about 5 minutes. Remove from heat and let the marinade cool completely.
Add the steak and the marinade to a resealable plastic bag, making sure the steak has been covered all over. Refrigerate for at least 1 hour and up to 24 hours.
Heat a gas grill to medium-high heat. Remove the steak from the marinade, wiping off any excess.
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 out of the fire to prevent overcooking the steak. Flip and cook the steaks until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130ºF (54ºC).
Remove from the grill and let the meat rest on a cutting board for about 15 minutes.
Rub the bok choy with oil and add the bok choy to the grill and cook, until the bok choy is slightly browned, about 5 minutes. Remove and cut trim the bottoms off the bok choy to separate the individual leaves. Set aside.
Thinly slice the steak, discarding any large pieces of fat.
Divide rice among serving bowls. Top with slices of steak and bok choy and finish with sesame seeds.
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