Fall
Miyazakigyu Wagyu Ribeye with Orange Miso Butter
- Prep time 45 minutes
- Cook time 30 minutes
- Serves 4
Author Notes
The pan seared Miyazakigyu Wagyu ribeye is tender and juicy! The butter adds additional flavor as it melts into the steak. Finished with the roasted ponzu asparagus, this Japanese-inspired dish is sure to impress the most discerning palate! —Double8Cattle
What You'll Need
Ingredients
-
2
(8 OZ or 10 OZ) Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
-
2 tablespoons
Grapeseed Oil
-
4 ounces
Salted Butter (softened)
-
3 tablespoons
Miso Paste
-
1
Large Navel Orange (zested) (use the rest of the orange for the asparagus)
-
2 tablespoons
Green Onion (minced)
-
2 pounds
Asparagus (ends trimmed)
-
1/2 cup
Ponzu Sauce
-
1/4 cup
Grapeseed Oil
-
1 tablespoon
Ginger (minced)
-
1
Navel Orange (juiced
Directions
- Tools - Large Cast Iron Skillet, Microplane or Citrus Zester
- FIRST STEP Take the Miyazakigyu Wagyu ribeyes from the freezer, and place them in the refrigerator 24 hours before starting this recipe. PREPARING THE ORANGE MISO BUTTER (24 HOURS IN ADVANCE) Add the softened butter and miso paste to a small bowl. Soften the ingredients in the bowl with the back of a spoon until smooth. Add in the orange zest and green onion. Place the butter mixture on an 8 inch x 8 inch piece of parchment paper, and roll into a tight log. This can be done 2 days before making the Miyazakigyu Wagyu ribeyes and should be done at least 24 hours in advance, so the butter is firm and easy to slice into coins.
- PREPARING THE ASPARAGUS In a large Ziploc bag, add the trimmed asparagus, orange juice, minced ginger, grapeseed oil, and ponzu sauce. Close the bag. Make sure the asparagus is coated in the marinade. Let the asparagus marinate for 2-4 hours. Preheat the oven to 400°F, and drain off the marinade into a small pot. Place the asparagus in a small casserole pan. Roast the asparagus in the oven for 25-30 minutes. Once the asparagus is done, start reducing the marinade in the small pot on the stove. This won’t take long. The marinade should be reduced by 2/3 and be slightly thick (like maple syrup). Pour the reduced marinade over the roasted asparagus, and toss to coat.
- PREPARING THE MIYAZAKIGYU WAGYU RIBEYES Pull the Miyazakigyu Wagyu ribeyes from the refrigerator 1 hour before you are ready to sear them. Heat a large cast iron skillet on medium-high heat. Add in 2 tablespoons of grapeseed oil, and heat until just slightly smoking. Sear the ribeyes for 90 seconds per side for a medium-rare finish.
- FINAL STEPS Let the ribeyes rest for 10 minutes. Then, cut the steaks against the grain into 1/2 inch strips. Remove the parchment paper, and cut the log of miso orange butter into 1/4 inch coins. Place the butter on top of the warm Miyazakigyu Wagyu ribeye strips. Serve with the ponzu asparagus, and enjoy!
See what other Food52ers are saying.