Red Miso Marinated Ribeye Steak with Glazed Carrots
Well, what can I say? I love miso, and I love ribeye steak. If you usually marinate your steak with the mainstream “steak rub seasonings,” give this a try. I am quite confident that Justin and I can convert you to the miso marinate! Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients.
There are many kinds of miso. A few are yellow miso, red miso, and white miso. A simple guideline for you: the darker the color, the more intense the flavor is. The darker color miso goes through a longer period of fermentation, and therefore, is packed with bolder flavor.
Below is a summary of those three types of miso, which can be found in mainstream supermarkets in the United States.
White miso: This miso is made from soybeans that have been fermented with a large percentage of rice. The color can range from white to light beige, and the miso has a sweet taste. It’s best used in condiments like mayo or salad dressings or light sauces. Don’t miss Chef Robin's miso peanut butter and jelly pockets and my miso ice cream with smoked strawberry.
Yellow miso: Yellow miso is usually made from soybeans that have been fermented with barley and sometimes a small percentage of rice. It can be yellow to light brown in color. This miso has a mild, earthy flavor and is better for general use in not only condiments but soup and noodles. Be sure to check out Chef Justin’s Yellow miso mustard ramen.
Red miso: This is also typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, glazes, and of course, ribeye steaks!
We would like to encourage you to cook with different kinds of miso at home. Trust me, your friends and family will say, “You make me-so happy with those amazing miso dishes!”
Red Miso Marinated Ribeye Steak with Glazed Carrots
Equipment
- Cutting board
- Chef’s knife
- Peeler
- Small trays
- Medium bowl
- Small bowl to mix marinade
- One heavy bottom cast iron pan or an outdoor grill
- Small pot
- Measuring cups and spoons
- Medium baking sheet
- Microplane grater
- Cheesecloth
- Instant-read thermometer
- Plastic wrap
- Small whisk
- Small rubber spatula
- Metal spatula
Ingredients
Steak
- 2 dry aged ribeye steaks 14–16 oz.
- 3 tablespoons canola oil
- 1 tablespoon unsalted butter
- Miso Marinade:
- 8 garlic cloves grated
- 1 2” piece of ginger grated
- ½ cup red miso
- ½ cup red wine
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- salt
Carrots
- 1 lb carrots (baby carrots with the tops on are best)
- ¼ cup miso marinade
- 3 tablespoons unsalted butter
- 1 bunch scallions sliced thin
Instructions
To marinate the steak
- Combine all of the ingredients for the miso marinade in a small bowl. Whisk until combined.
- Lay the steaks out on a tray and sprinkle with a light coating of salt.
- Take the cheesecloth and cut into pieces big enough to wrap one time around the steaks. Take the sheet of cheesecloth and place under the steak and wrap, leaving only one layer of cheesecloth around.
- Take the miso marinade and rub a ¼” layer over the entire steak, top and bottom. Reserve ¼ cup of the miso marinade for the carrots. The cheesecloth will make it easy to remove the marinade after it flavors the steak so that it won’t burn in the pan or on the grill.
- Place the marinating steaks on a small tray and wrap with plastic wrap. Refrigerate for 12–48 hours to allow the marinade to come through.
To prepare the carrots
- Preheat the oven to 400F.
- Take the carrots and peel them. If the carrots are large, cut them into small baby carrot size pieces. Place the cleaned carrots in a large bowl.
- In a small pot, melt the butter.
- In the bowl of carrots, add ¼ cup of the miso marinade and the melted butter. Toss them and season with a pinch of salt.
- Lay the carrots out on a baking sheet and roast in a 400F oven until tender for about 12 minutes. Alternatively, you could grill the carrots over low heat until tender.
To assemble the dish
- After the steak has marinated overnight for at least 2 days, remove the cheesecloth from around the steaks. The steaks should be well-seasoned from the salt and the miso. Allow the steaks to sit out and come to room temperature to help with even cooking for at least 10 minutes.
- Preheat the grill or a heavy bottom cast-iron skillet over medium-high heat. Also, have your oven preheated to 350F.
- Add in 3 tablespoons of canola oil to the hot pan. The oil should be smoking before adding the steaks. Carefully add in the steaks while tilting the oil to one side to prevent the hot oil from splattering on you. Sear on high heat for 4 minutes on each side. Add in 1 tablespoon of butter to the pan and continue to cook the steak for 1 more minute on each side. Once there is a good color on both sides of the steak, remove the steak from the pan and place on a small baking sheet. Place the steak in the oven and cook for another 2–3 minutes to the desired internal temperature. Test the temperature of the steaks in the center with an instant-read thermometer. For medium-rare, pull the steak at 110F. For medium, pull at 118F–120F. For more done, pull at 135F or above.
- The same method can be used for the grill, except you would rub the steak with a small amount of the oil before placing it on the grill. Cook over high heat to get a good color, then finish in the oven if needed.
- Once the steak is cooked to the desired temperature, place it on a small tray to allow it to rest before slicing. The steak should rest for at least 5 minutes.
- Once rested, reheat the carrots in the oven. Slice the ribeye against the grain of the meat and serve on plates with the warm carrots.
Notes
Storage Tips
If there are leftovers (although I doubt it) of this delicious sliced steak, it works great the next morning with eggs. Store in the refrigerator overnight wrapped tight. The carrots can be done in a large batch and saved in the refrigerator in a container for up to 3 days.Chef’s Tips
Dry aged ribeyes will have the most flavor but a good quality steak of any kind, such as a skirt steak, works great with this marinade method. The marinade also works well on different types of roasted vegetables. Turnips, mushrooms, cauliflower, potatoes, broccoli, and many others work great.Support Our YouTube Channel!
We will do our part to leverage this platform to inspire responsible actions. Now more than ever, we’re looking carefully at the best ways to support local businesses and chef-driven independent restaurants.
Donate at Patreon
Here are the Amazon affiliate links for you to order the ingredients and tools to create this delicious dish.
Cutlery
Epicurean Gourmet Series Cutting Board, 17.5-Inch by 13-Inch, Natural/Slate
Miyabi 34313-213 Fusion Morimoto Edition Chef's Knife, 8-inch, Black w/Red Accent/Stainless Steel
Cookware
Le Creuset Signature Cast Iron Round Skillet Grill, 10-1/4-Inch, Cherry
Le Creuset LS2518-1617 Signature Enameled Cast Iron Saucepan, 1-3/4-Quart, Caribbean
Bakeware
OXO Good Grips Measuring Cups and Spoons Set, Stainless Steel
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
Chicago Metallic 5242741 Non-Stick Jelly Roll Pan with Mat and Cooling Rack, 3-Piece, Gray
Hand Tools/Gadgets
Kyocera Advanced Ceramic 3-1/2-inch Ceramic Grater
Microplane 46720 Premium Classic Series Zester Grater, 18/8, Green
Le Creuset JS410-17 Craft Series Medium Spatula, 11 1/8" x 2 1/4", Caribbean
OXO Good Grips Brushed Stainless Steel Turner
Food
Maruman Organic Red Miso 26.4 Oz
Justin Shoults
Chief Food Officer
Working in high-end restaurants around the globe, Justin Shoults became well-versed in refined cooking and excellent service. Justin hails from Columbus, Ohio, where he began his kitchen career early on. Justin went to the Culinary Institute of America and found global connections in the culinary world. He was the first executive chef at the Brine Oyster Bar in Newburyport, Massachusetts. His creativity with flavors and ingredients began to flourish. He took on the ambitious opening of Oak and Rowan in Seaport Boston. Taking the lead role at this accomplished restaurant, he fine-tuned his ability to create delicious food that pleased a large audience. Most recently, Justin traveled to Luxembourg, France, Germany, and Belgium to deepen his understanding of food as he worked at Léa Linster’s Michelin-starred restaurant. Upon returning from Europe, Justin took on the role of chef de cuisine of the esteemed Craigie on Main.
If Mars was livable, and you accept a one-way ticket to host a party there, who would you invite (4 guests max), and what would you cook?
Mars is a bit colder than earth. I would cook a hearty meal, starting with a thick split pea soup with plenty of smoked pork. The second course would be a cheesy pasta. The entrée would be a big, dry, aged steak with potatoes. And to finish, the dessert would be a bunch of freeze-dried fruit with astronaut ice cream.
Do you have any ridiculous goals in life?
I have a goal to go on some exotic safari somewhere in Africa.
What’s your favorite food holiday?
My favorite holiday based around food is Thanksgiving. I have always enjoyed the day cooking in a restaurant or cooking for my family at home. One year I even cooked Thanksgiving dinner at the James Beard House in New York City.