• 5 min Prep / 30 min Cook
  • 4 Servings


  • 2 ribeye steaks, bone-in, 1-inch thick
  • 2 tsp. cooking oil
  • 1 tsp. salt
  • 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


Step One

Rub both sides of each steak with cooking oil and season with salt.

Step Two

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.

Step three

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.

Step Four

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.

Step Five

Now, squeeze the juice from half an orange into the sauce.

Step Six

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