'The Best Steak Ever' Recipe: Ribeye Steak with Miso-Red Wine Marinade
1 cup of soy sauce
1 cup of granulated sugar
1 cup of water
2 cups of red wine
140g of white miso
2 thick ribeye steaks
Salt and pepper
In a small saucepan, whisk together soy, sugar and water. Heat on high, bring to a boil, then set aside.
In a separate small saucepan heat the wine over high heat till it reduces to a 1/4 cup, around 110g. Add the reduced wine and miso to the soy mixture and stir to combine well. Let the mixture cool, then pour over the steaks in a non-reactive container or ziplock bag, cover and refrigerate for 12 hours or overnight.
Preheat your grill or pan to medium high heat, remove the steaks from the marinade, brush off any excess liquid and bring to room temperature. Season the steaks with salt and pepper, then place on the grill or in the pan and sear on each side flipping every 2.3 minutes. Continue to cook until the steaks reach the desired doneness, about 8-10 minutes for medium-rare.
Remove the steaks to a cutting board and let them rest for 5 minutes, then slice to 1/4 inch slices to serve. Serve with baked or mashed potatoes, a great big salad or simply with the rest of the wine you used for cooking!
(Courtesy of Alex Wong from Honolulu)
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