Directions 17 steps | 140 Minutes
Prepare the miso marinade. In a small bowl, combine the garlic, ginger, miso, red wine, brown sugar, black pepper and olive oil. Set aside. (See notes 2.)
Place the steaks on a tray and sprinkle with a light coating of salt.
Cut two pieces of cheesecloth large enough to wrap each steak once. Take one piece of cheesecloth and place under a steak and wrap, leaving only one layer of cheesecloth. Repeat with the second piece of steak.
Reserve ¼ cup of the miso marinade for the carrots. Take the remaining miso marinade and rub a ¼-inch layer over the entire steak, top and bottom. 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 cover with plastic wrap. Refrigerate for at least 2 hours, ideally overnight, to allow the flavors of the marinade to come through.
While the steaks are marinating, cook the miso glazed carrots. Preheat the oven to 400°F. In a small pot, melt the butter.
Add the ¼ cup of the reserved miso marinade to the melted butter and stir until combined. Take the pot off of the heat.
In a bowl, place the carrots and pour the marinade from the pot over the carrots. Toss the carrots until evenly coated and season with a pinch of salt.
Lay the carrots out in a single layer on a baking sheet and roast in the oven until tender, about 5 minutes. (See notes.)
After the steak has marinated overnight or for at least 2 hours, 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 cast-iron skillet over medium-high heat. Preheat the oven to 350°F. Add the 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 the unsalted 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, remove the steak at 110°F. For medium, remove at 118°F–120°F. For well done, pull at 135°F or above.
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.
Garnish the carrots with scallions and serve immediately. Enjoy!
- 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.
- If there are leftovers of this delicious sliced steak, it is amazing the next morning with eggs.
- Store the leftovers wrapped tight in the refrigerator overnight.
- The miso glazed carrots can be done in a large batch and saved in the refrigerator in a container for up to 3 days.