Ribeye steak is a favorite for beef lovers, especially when it's prepared Japanese style. That's what's on the menu tonight as we grab a Bite with Belkys.

The Chef: Alex Becker
The Restaurant: Kuro inside the Seminole Hard Rock Hotel & Casino
The Dish: Ribeye Pine Nut Miso

6 oz. Ribeye fillet
3 oz. white miso
1 oz. sake
1 oz. mirin
1 oz. sugar
1 oz. pine nuts, pureed
1/2 oz. green onions, sliced
6 pcs. baby zucchini
6 pcs. asparagus
kosher salt and pepper to taste

Method of Preparation:
– First, make the marinade. You can do this a day or two ahead of time. In a double boiler add white miso soybean paste, sake, mirin rice wine and sugar. Mix well and simmer about 45 minutes. When it's done add to ground pine nuts and mix again. Set aside.

– Next, prepare the steak. Chef Alex brushes a ribeye fillet with clarified butter and seasons with kosher salt and pepper. Then he puts it in on a hot grill, heating to 400 degrees or more. Grill for about two minutes on each side.

– While that's grilling, prepare baby zucchini and green and white asparagus. Brush on more clarified butter and sprinkle on some pepper. Set the steak aside to let it rest. Now grill the vegetables, about a minute or so on each side.

– Cut the Ribeye into bite-sized pieces and it's ready to plate!
To Plate:
Stack the vegetables to the side and pour the pine nut miso marinade over the steak. Chef Alex torches the miso to caramelize- but says it's good either way. If you don't have a cooking torch, no worries!!
Top the ribeye with sliced green onions, toasted sesame seeds and shiso- which is a Japanese mint… or you can also use micro greens.  *You can get all the ingredients for this dish at any Asian market.

Serving suggestion:  Sake

Serves: 1

1 Seminole Way
Hollywood, FL

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