Grilled Ribeyes with Miso Sauce
By Andrew Zimmern
This is one of my all time favorite meals, grilled ribeyes with asparagus and an easy miso sauce. Typically, I buy two-bone pieces of ribeye. This piece was really nice aged prime beef. I always make sure the chine bone is removed. If I have a bunch of people coming over, I will cook the whole thing. But for the purposes of this video, I am going to cut the meat in half. I love cooking with meat that still has the bone, because it imparts more flavor.
Grilled Ribeyes with Miso Sauce Recipe
- 2 bone-in ribeyes
- 1 pound asparagus
- 3 egg yolks, 4 if your eggs are small
- 1 cup Japanese blond miso paste
- 1/4 cup plus 3 tablespoons sugar
- 1/2 cup sake
- 1 teaspoon dashi no moto instant dashi powder
Prepare a grill for high heat cooking.
Season each ribeye with liberally salt and pepper. Place directly over the heat and cook for 6 to 10 minutes, depending on the size and thickness of the ribeye. I like mine black and blue, so I’ll cook these on the rare side. Move the beef around frequently to avoid flare ups.
Move the ribeyes to the cool side of the grill and cook the asparagus directly over the heat, until lightly charred and cooked through. Remove the ribeye and asparagus and allow to rest while you make the sauce.
Mix together all of the ingredients for the miso sauce and whisk over a double boiler until the the sauce is thickened. Serve slices of the ribeye with the asparagus and miso sauce.