This incredible recipe was found and adapted from an issue of Wine Spectator I received in 2014. The marinade is fantastic and really adds a new dimension to Rib Eye steaks. The Mushroom Panzanella was a great side dish for this delicious grilled steak! I paired this wonderful meal with a nice Malbec. Enjoy this interpretation of Rib Eye Steak with Miso Red Wine Marinade for the Big Green Egg…
Rib Eye Steak with Miso Red Wine Marinade
Make sure to marinate the Rib Eye’s overnight for full flavor. Oh and in the background that is a bottle of Woodford Reserve Bourbon and my favorite Brandied Cherries in prep for a pre-dinner Manhattan 🙂
Now the Rib Eyes are fresh of the BGE. Resting until ready to serve.
Rib Eye Steak with Miso-Red Wine Marinade
This recipe includes a delicious Summer Mushroom Panzanella. That recipe can be found under my vegetables section.
- 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
- 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.
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