Japanese Ribeye


40 mins


2-3 servings
“This is a fantastic way for you to marinate any steak. This marinade works for many different types of steaks (NY Strips, Ribeye, Skirt or filet) This marinade recipe was taught to me by many different chefs around the Chicago area. “


20-32 oz  Japanese Ribeye

4 oz  Soy sauce

3 oz  Mirin

2 Tbsp  Garlic, minced

2 Tbsp  Brown sugar


  1. Pre-heat oven to 400°
  2. Mix brown sugar, soy sauce, garlic and mirin in a bowl and whisk until incorporated.
  3. Pour over the ribeye and marinate for no-more than an hour and a half to 2 hours.
  4. Dry off the ribeye with paper towels.
  5. Season the ribeye generously with salt and pepper.
  6. Heat the vegetable oil until it begins to smoke. Place the ribeye into the cast iron skillet and sear until golden brown (about 4 minutes).
  7. Flip the ribeye and cook for about 2-3 minutes so bottom crust forms. Place into 400° F oven until desired temperature (125° F for Medium Rare or 130° F for Medium)
  8. Let the steak rest for about 5-6 minutes. Serve and Enjoy.

Chef's Tips

Make sure to dry your steak all the way through. As the famous Julia Child said, “The only proper way to sear a piece of beef is to make sure it’s completely dry before searing, if not it will not guarantee a crust.” Also, make sure that you DO NOT MARINATE the steak in soy sauce (or any steak for that matter) for more than 1 ½ -2 hours because the salt content WILL extract moisture out of your steak and make it dry…. (just think of how they put salt on snow to make it melt or on salmon to extract moisture).

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