Miso-Glazed Ribeye with Crispy Garlic Rice and Blistered Shishito Peppers

Miso-Glazed Ribeye with Crispy Garlic Rice and Blistered Shishito Peppers ingredients

• 1.5 lbs bone-in ribeye steak
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp soy sauce
• 1 tbsp light brown sugar
• 1 tsp fresh ginger
• 1 clove garlic
• 1 tsp sesame oil
• 2 tbsp neutral oil
• to taste flaky sea salt
• 1 cup jasmine rice
• 1.5 cups water
• 3 cloves garlic
• 2 scallions
• 3 tbsp neutral oil
• 6 oz shishito peppers
• 1 tbsp olive oil
• 1 pinch flaky sea salt

How to make Miso-Glazed Ribeye with Crispy Garlic Rice and Blistered Shishito Peppers

1. Prepare the Miso Glaze: In a small bowl, whisk together the 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tbsp soy sauce, 1 tbsp light brown sugar, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1 tsp sesame oil until smooth; set aside.
2. Cook the Jasmine Rice: Rinse 1 cup jasmine rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups water in a small pot with a tight-fitting lid. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.
3. Prepare the Ribeye: Pat the 1.5 lb ribeye steak dry thoroughly with paper towels. Season generously all over with flaky sea salt.
4. Sear the Ribeye: Heat a heavy-bottomed skillet (cast iron or stainless steel) over high heat until smoking. Add 2 tbsp neutral oil, then carefully place the steak in the hot skillet. Sear for 3-4 minutes per side until a deep, crusty brown develops.
5. Glaze and Finish Cooking: Reduce heat to medium. Brush about half of the prepared miso glaze evenly over the top and sides of the steak. Flip and cook for 1-2 minutes, then brush with remaining glaze and cook for another 1-2 minutes, or until the glaze caramelizes and the steak reaches your desired doneness (125-130°F for medium-rare).
6. Rest the Steak: Transfer the glazed ribeye to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.
7. Make Crispy Garlic: While the steak rests, heat 3 tbsp neutral oil in a small skillet over medium-low heat. Add 3 thinly sliced garlic cloves and fry gently, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Remove garlic with a slotted spoon and drain on paper towels; set aside.
8. Crisp the Rice: Increase the heat under the skillet used for garlic to medium-high. Add the cooked jasmine rice and press it down into a single layer. Cook, undisturbed, for 5-7 minutes until the bottom layer is golden and crispy, then flip and crisp another side if desired.
9. Blister Shishito Peppers: While rice is crisping, heat 1 tbsp olive oil in another pan over medium-high heat. Add 6 oz shishito peppers and blister, tossing occasionally, for 5-7 minutes until softened and charred in spots. Season with a pinch of flaky sea salt.
10. Slice and Serve: Slice the rested ribeye against the grain into thick pieces. Serve immediately alongside the crispy garlic rice, topped with the crispy garlic and 2 thinly sliced scallions, and the blistered shishito peppers. Drizzle any pan juices over the steak.

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