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Miso Marinated Ribeye Steak on the Big Green Egg combines deep savory flavors with the richness of a premium cut of beef. This recipe goes beyond simple salt and pepper seasoning. The combination of white miso and reduced red wine creates a bold umami flavor that transforms an ordinary steak into something special.
One of my favorite things about this recipe is the incredible crust. The sugar and miso in the marinade caramelize over the heat of the Big Green Egg. The result is a beautifully browned exterior with layers of rich flavor. I originally adapted this marinade from a 2014 issue of Wine Spectator, and it remains one of my favorites.
The key to success is the marinade. Reducing the wine concentrates its flavor and helps it stand up to the richness of the ribeye. A long marinating time allows the flavors to penetrate the meat. Meanwhile, the Big Green Egg provides the high heat needed to create a perfect crust.
Fire up your Big Green Egg and discover one of the most flavorful steak recipes in my collection.
Table of Contents
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Step 1: Concentrating the Red Wine and Miso Base
Start by adding the red wine to a small saucepan. Simmer until it reduces to about 1/4 cup. This concentrates the flavor and removes much of the alcohol.
Next, whisk the white miso into the warm wine reduction. Continue whisking until the mixture is smooth and fully combined. The miso adds rich umami flavor and helps create a marinade that clings to the meat.
Once combined, allow the mixture to cool slightly before adding the remaining marinade ingredients.
Step 2: The Overnight Marination and Tempering Process
Place the ribeye steaks in a glass baking dish or a large resealable bag. Then pour the marinade over the steaks and coat them evenly.
Next, cover and refrigerate for at least 14 hours. An overnight marinade works best for developing deep flavor. During that time, the miso, wine, and soy sauce help season the meat.
About one hour before cooking, remove the steaks from the refrigerator. Let them rest at room temperature while you prepare the Big Green Egg. This helps the steaks cook more evenly from edge to center.
Once the steaks have lost their chill, it’s time to fire up the grill.
Step 3: Big Green Egg Setup and the High-Heat Sear
Mastering a professional-grade crust requires you to stabilize your Big Green Egg at a medium-high temperature of 450°F to 500°F. Fill the Big Green Egg with high-quality lump charcoal and preheat it for direct grilling. A clean cooking grate will help prevent sticking and promote better grill marks.
Because the marinade contains sugar and soy sauce, watch the steaks closely during the cook. These ingredients caramelize quickly and can burn if left unattended.
Place the ribeyes directly over the hot coals and cook for 8 to 10 minutes total. Flip the steaks every 2 to 3 minutes to promote even cooking and crust development.
Cook until the steaks reach an internal temperature of 135°F for medium-rare. Then remove them from the grill immediately. Use sturdy tongs when flipping to help preserve the flavorful crust.
Step 4: The Final Rest, Slicing, and Serving
Once the ribeyes reach 135°F, remove them from the grill. Then place them on a cutting board or serving platter and let them rest for 5 minutes.
During the rest, the internal temperature will continue to rise slightly. This short pause also allows the juices to redistribute throughout the meat.
Next, slice the ribeyes against the grain and serve immediately. The caramelized exterior pairs perfectly with the tender, medium-rare center.
Before adding finishing salt, give the steak a taste. The miso and soy sauce provide plenty of seasoning on their own. For an even better experience, pair this steak with a bold Malbec or Cabernet Sauvignon.
The Perfect Pairing: Summer Mushroom Panzanella
Mastering a complete meal requires a side dish that can stand up to the intense savory notes of the miso and wine marinade. You should pair this steak with my Summer Mushroom Panzanella, which you can find in the vegetables section of the blog. This process provides a way for the earthy, wood-fired mushrooms and toasted bread cubes to soak up the residual juices from the ribeye. You will find that the acidity in the panzanella dressing offers a bright counterpoint to the deep umami of the marinated beef. Because the Big Green Egg is already at temperature, you can easily roast the mushrooms and toast the bread while the steaks are resting. This technique ensures that your entire meal carries the signature smoky essence of the charcoal.
Miso Marinated Ribeye Steak on the Big Green Egg
Ingredients
- 1 cup Yamasa soy sauce
- 1 cup white granulated sugar
- 1 cup water
- 2 cups red wine
- 5 ounces white miso
- 2 rib eye steaks, 1.5 inches thick
- Salt and pepper, to taste
Instructions
- In a small sauce pot, whisk together soy sauce, sugar and water. Heat the mixture over high heat, bring to a boil, then set aside.
- In a separate small sauce pot, heat the wine over high heat until reduced to 1/4 cup, around 4 ounces. Add the reduced wine and miso to the soy mixture and stir to combine well. Let the mixture cool, then pour over the steaks in a nonreactive container, such as a glass pan or resalable plastic bag. Cover and refrigerate for 14 hours, or overnight.
- Preheat the grill to medium-high heat. Remove the steaks from the marinade, brush off any excess liquid, and bring to room temperature. Season the steaks with salt and pepper, then place on the grill, keeping the lid open. Sear the steaks on each side, flipping every 2 to 3 minutes. Continue to cook until the steaks reach the desired doneness, about 8 to 10 minutes for medium-rare (with an internal temperature of 135° F).
- Remove the steaks from the grill and place on a cutting board. Allow the steaks to rest for 5 minutes, then slice in 1/4-inch slices to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
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