ORANGE MISO STEAK
FOR THE STEAK:
- 2 ribeye steaks, bone-in, 1-inch thick
- 2 tsp. cooking oil
- 1 tsp. salt
FOR THE SAUCE:
- ¾ cup beef stock
- 2 tbsp. Miso and Easy (substitute 1 tablespoon red miso paste)
- 1 tbsp. mirin (Japanese sweet rice wine)
- 1 tsp. Asian sesame oil
- Juice of half an orange
01 Rub both sides of each steak with cooking oil and season with salt.
Heat a heavy-bottomed skillet, such as a cast iron pan, over high heat. When hot, add the steak to the pan. Sear both sides until browned, about 3-5 minutes on each side.
Transfer the steak to a clean plate then make the orange miso sauce. Turn the heat to medium-low and add about 3/4 of a cup of beef stock to the pan.
Next, add 2 tablespoons of Miso and Easy, mirin (a Japanese sweet rice wine) and Asian sesame oil to the pan. Cook the sauce for one minute.
Now, squeeze the juice from half an orange into the sauce.
Add the steak back into the pan and cook until your desired doneness.
135F = rare
145F = medium rare
160F = medium
170F = well-done
Our Miso Recommendations for Orange Miso Steak