Recipe courtesy of Janet Yee
Total:
30 min
Active:
25 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

Steak:
  • One 1-pound bone-in rib eye
  • 1/2 teaspoon shichimi togarashi (Japanese chili spice)
  • 1/4 cup white or mellow low-sodium miso paste, such as Cold Mountain Kyoto
  • 1/4 cup sugar
  • 1/4 cup Beringer Riesling
  • 2 tablespoons grated ginger juice
  • 2 tablespoons grapeseed oil, plus more for greasing grill
  • 1 tablespoon finely minced garlic
  • 1 tablespoon soy sauce, such as Kikkoman low-sodium
  • 1/2 teaspoon freshly ground black pepper
Green Onions:
  • 1 bunch green onions (about 12), cleaned, tops removed to make 5-inch lengths
  • 1 scant tablespoon grapeseed oil
  • Juice of 1/2 fresh lime
  • 1/4 teaspoon roasted sesame seeds
  • 1/4 teaspoon roasted sesame seeds, for garnish

Directions

For the steak: Preheat and oil a clean gas grill to medium-high heat. Gently massage the shichimi togarashi into the steak. Combine the miso paste, sugar, wine, ginger, oil, garlic, soy sauce and black pepper in a sealable plastic bag. Add the steak and marinate for at least 5 minutes.

Remove the steak and transfer the marinade to a saucepan on the grill and bring to a low simmer. Sear the steak on the grill until nicely caramelized, basting with the marinade, about 3 minutes per side. Lower the heat to medium. Continue cooking until the steak reaches an internal temperature of 125 degrees F. Let the steak rest for 5 minutes.

For the green onions: While the steak is cooking, brush the onions with the oil and grill, basting with the steak marinade, until slightly charred.

Drizzle some of the marinade sauce and the lime juice over the green onions and sprinkle with the sesame seeds. Drizzle marinade sauce over the steak and garnish with the sesame seeds. Enjoy!

Wine Pairing Selection: Beringer Founders' Estate Riesling

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Rib-Eye Steak

Coq au Riesling

Recipe courtesy of Laura Calder

Coq Au Riesling

Yuzu Miso

Recipe courtesy of Michael Schlow

Miso Soup

Recipe courtesy of Alton Brown

Riesling Sangria with Mango and Nectarine

Recipe courtesy of Bobby Flay

Rusty Rib-Eye

Recipe courtesy of Kenney Heath

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here