Yakimono Grass Fed Ribeye
Rated 5.0 stars by 1 users
Prep Time
30 minutes
Cook Time
20 minutes
If you're looking for a delicious and impressive steak recipe, look no further than this Yakimono Grass Fed Ribeye! This recipe includes two different elements: a flavorful Shiso & Scallion "Chimi" that serves as a vibrant condiment, and a Yakimono Style Steak that is grilled to perfection and served with a rich and savory White Miso Finishing Butter. The steak is first seasoned with salt and pepper, then grilled over high heat to create a perfectly seared crust. Once removed from the grill, it is generously slathered with Miso Finishing Butter and allowed to rest before being sliced and served with a spoonful of Shiso Chimi, Yuzu Koshu, and Citrus Ponzu Sauce on the side. This recipe is sure to impress your family and friends with its complex and delicious flavors. So let's get started and create a mouthwatering steak experience that is perfect for any special occasion or celebration!
Ingredients
- Yield: 1 ¼ Cup
- Scant ¼ C Ginger, minced 1 C Scallion, greens and whites thinly sliced
- ¼ C Shiso
- *Note, if shiso is not available or you want to try another flavor; substitute the same quantity of cilantro for the shiso.
- ½ C Canola Oil
- 1T Soy Sauce (low sodium)
- 1 ¼ tsp Rice Wine Vinegar
- ¾ tsp Kosher Salt
- Ribeye Steak
- Burch Option: Dry Aged Ribeye from Carter Country Meats
- Oil
- Salt + Pepper
- Yield: ¾ Cup
- 8 Tbl Butter, softened at room temperature
- 1Tbl Garlic, minced
- 1Tbl Scallion, whites minced
- 1tsp Ginger, minced
- 1tsp Whiskey
- 1Tbl Sesame Oil
- 1 tsp Sriracha
- 1 tsp Soy Sauce, low sodium
- 1 ½ Tbl White Miso Paste
- 1 tsp Honey
- ¼ tsp Rice Wine Vinegar
- ½ tsp Chili Flake
Shiso & Scallion "Chimi"
Yakimono Style Steak
White Miso Finishing Butter
Directions
Shiso & Scallion "Chimi"
Combine all of the ingredients thoroughly in a small mixing bowl. Allow to rest in the refrigerator for at least 2 hours for flavors to bloom.
Serve as condiment with steak or other meats for bright, vibrant flavor addition!
Yakimono Style Steak
With Stockman’s Glove, raise coal tray to second highest position. Lower cooking rack over coals and allow to preheat for several minutes. Temperature gauge should read at least 700F.
Place steak over hottest part of coals to sear. For steaks over 2inches thick, place over slightly less hot area as it will take longer to cook and this will help prevent burning. For thicker steaks, lower the lid to cook from both sides with ambient heat. For thinner steaks, grill only from the bottom to prevent the steak from overcooking quickly.
Remove steak from grill approximately 10-13 degrees (one temperature) below where you want to serve it. Give it a generous schmear of Miso Finishing Butter before you leave it to rest. Allow it to rest at room temperature for 10-15 minutes prior to serving to let the temperature naturally rise up and the juices to settle back into the meat.
Slice and serve with a couple of generous spoonfuls of Shiso Chimi, Yuzu Koshu, and Citrus Ponzu Sauce on the side. Even add some Fried Shallot or Fried Garlic for crunch and flavor!
White Miso Finishing Butter
Gently fry the scallion, garlic, and ginger in the sesame oil on low heat. Minimal color should be achieved. Turn off the heat and add the whiskey to quickly cook off the alcohol. Set aside to cool at room temperature.
Combine all of the ingredients in a food processor and pulse until thoroughly incorporated. Store in the refrigerator until ready to use. Prior to grilling, allow to soften at room temperature to make it easy to get the perfect smear.
