Recipe courtesy of Janet Yee
30 min
25 min
2 to 3 servings


  • 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


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.

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