Many people feel that the best cut of steak is the ribeye. I agree.
Take a great cut of meat and marinade it in this miso-based sauce, and you’re going to have a restaurant-quality steak.
What you’ll need:
- 0.25 cups sake
- 2T miso—red is preferable, but any kind will do
- 3T olive oil
- 2T Dijon or spicy hot mustard
- 1 one-inch-thick ribeye, boneless or not
- Salt and coarse-ground black pepper, to taste
What to do:
Heat the sake in a small saucepan until bubbles begin to form. Remove from the heat and whisk in the miso until dissolved. Next, mix in the olive oil and mustard, then let it cool. If you’re cooking your steak in a sous vide, put the marinade in the bag and seal in the steak and marinade. If you’re not using a sous vide, put the marinade in a resealable freezer bag with the steak. With either method, let the steak marinade for 24 hours or at least overnight.
At Feral Cooks headquarters, we usually cook ribeyes in a sous vide set at 128 degrees for about 1.5 hours, depending on the thickness. Of course, in this case, always cook the steak with the marinade in the bag. When it’s done, you’ll have a perfectly cooked rare steak.
To finish it, remove the steak from the cooking bag and dry it off in preparation for searing. Season with salt on both sides. To sear, heat 2T oil (not olive) in a large cast iron pan until it smokes or reads 500+ degrees with an infrared thermometer. Note that when you put the steak in, it’s really going to sizzle and smoke. Using a splatter screen really helps. When the pan is hot enough, sear it on each side for about 1.5 minutes. Put the steak on a serving plate and let it rest for 10 minutes before serving.
If you’re cooking the steak entirely in a cast iron pan, remove the steak from the refrigerator and let it sit for an hour to reach room temperature. Just before you’re going to cook it, blot off any marinade so the steak is dry on both sides. Season with salt on both sides.
To cook, heat 2T oil (not olive) in a large cast-iron skillet over medium-high heat. Put the steak in the pan (again, it will smoke) and let it cook, turning it after a few minutes, until it’s cooked to the desired doneness. Put the steak on a serving plate and let it rest for 10 minutes before serving.