overhead shot of a rib eye steak seared and plated on the center of a white ceramic plate flanked by silver cutlery and a ramekin filled with miso sauce
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Miso Soy Garlic Steak

Juicy steak with a browned crust laced with an umami rich sauce with notes of miso and garlic. This is a highly addictive steak that can be made in 20 mins from start to finish.

overhead shot of a rib eye steak seared and plated on the center of a white ceramic plate flanked by silver cutlery and a ramekin filled with miso sauce

Why This Works

The marinade yields an umami laced, highly addictive steak! For those of you who shun spicy foods, don’t fear the chili garlic sauce. The spiciness is being counteracted by the miso so it’s only adding fragrance and a pleasant tanginess. The miso here is very subtle and will not be as potent as the miso in your miso soup which uses red miso. This recipe is a breeze requiring only 20 mins from start to finish. 

45 degree shot of a rib eye steak seared and plated on the center of a white ceramic plate flanked by silver cutlery and a ramekin filled with miso sauce

Tips

Which type of beef do I need?

Get the Boneless Strip Steak (aka top loin or New York strip). You may also substitute with Rib Eye or Filet Mignon! Be sure to choose a steak that is not too thin which will prevent overcooking. Target a piece that is around 1.5 inches thick.

How do I cook a steak?

It is essential to sear the steak quickly. To achieve that, make sure to preheat the pan on high heat and bring it up to full temperature before adding in the fat. I personally prefer to use butter over other oils.

My steak is always overcooked! What is the alternative method of cooking steak?

An alternative method is called reverse searing. This involves baking the steak first in an oven preheated at 275°F/135°C. The goal is to go low and slow. Bake until the steak reaches an internal temperature that is 10° below your targeted doneness. Sear in a hot pan greased with fat for 2 mins on each side. This helps to dry the surface area before searing creating a tastier crust. In addition, sear the sides of your steak! The additional browning adds more flavor while preventing overcooking because the steak is constantly being moved.

What is miso?

Miso is an integral Japanese condiment derived from fermenting soy beans, barley, or other grains with salt and a fungus called koji. It is a seasoning in Japanese cuisine that is just as important as soy sauce. After 18 months the fermented soybeans or grains transforms into a paste with has a distinct savory, nutty, and umami-potent taste.

What are the different types of miso?

Miso ranges from subtle to strong flavor. The miso that most people are familiar with is red which is found in miso soup. Red miso has a stronger funk yielding the richest flavor of the miso category. The most subtle miso is shiro, also known as white miso, which has a mild sweet taste. I personally prefer using shiro for both my sweet and savory recipes.

45 degree shot of a rib eye steak seared, sliced, and plated on the center of a white ceramic plate flanked by silver cutlery and a ramekin filled with miso sauce
overhead shot of a rib eye steak seared and plated on the center of a white ceramic plate flanked by silver cutlery and a ramekin filled with miso sauce

Miso Soy Garlic Steak

Juicy steak with a browned crust laced with an umami rich sauce with notes of miso and garlic.
Prep Time 10 mins
Cook Time 6 mins
Resting Time 4 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Japanese
Servings 1 Steak

Ingredients
  

  • 1 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp chili garlic sauce
  • 3 tbsp shiro miso (aka white miso)
  • 1 tbsp sugar
  • 2 garlic cloves trimmed, minced
  • 2 tsp fresh ginger peeled, grated
  • 1 lb rib eye steak patted dry
  • 1 tbsp rice vinegar
  • 4 tbsp unsalted butter

Instructions
 

  • Marinade and Sauce | Add soy sauce, sesame oil, chili garlic sauce, miso, sugar, ginger and garlic into a bowl and mix. Spoon one spoonful of sauce onto one side of the steak. Brush evenly and turn to coat the other side. Marinate at room temp for 15 mins. To the remaining sauce, add rice vinegar. Mix and set aside.
  • Steak | Set a skillet over high heat. Add butter. When the butter melts and is barely smoking, add the steak. Cook until browned without moving the steak, approx. 3 mins on each side. For medium rare, cook until an internal temp of 130°F / 57°C is reached. Transfer to a cutting board to rest for 10 mins. Cut the steak against the grain into 2 inch thick slices. Serve with the miso sauce.
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