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Sous Vide Ribeye Pinenut Miso

By B. David Miyares | April 13, 2016

Sous Vide Ribeye Pinenut Miso

Ribeye Pinenut Miso Photo: Michael Pisarri

Ribeye Pinenut Miso
Photo: Michael Pisarri

Submitted by Alex Q. Becker, Executive Chef, Seminole Hard Rock Hotel & Casino, Hollywood, Fla.

Ingredients: 

6 oz. ribeye
3 oz. miso
1 oz. sake
1 oz. mirin
1 oz. sugar
1 oz. pinenuts, puréed
½ oz. green onions, sliced
6 pcs. baby zucchini
6 pcs. asparagus
1 lemon
Salt & pepper to taste

Procedure:

  • Vacuum pack the ribeye portions and place in waterbath and cook at 129 degrees for 1 hour. Remove from waterbath and place in an ice bath until chilled. Set aside until ready to grill.
  • Mix miso, sake, mirin, sugar and mix. Cook over a low heat in a thick bottom sauce pan while stirring constantly until you achieve an amber brown and thicker sauce. Let cool.
  • Mix the chilled sauce with the pinenut puree.
  • Season the steak and vegetables; grill to desired temperature.
  • Top the steak with the pinenut miso mixture or use as a dipping sauce.
  • Finish with a squeeze of lemon juice. Top with green onions and serve with vegetables.

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