Miyazakigyu Wagyu Ribeye with Orange Miso Butter

Double8Cattle
September 08, 2020
196

The pan seared Miyazakigyu Wagyu ribeye is tender and juicy! The butter adds additional flavor as it melts into the steak. Finished with the roasted ponzu asparagus, this Japanese-inspired dish is sure to impress the most discerning palate!

4
2 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye ( 8 OZ or 10 OZ )
2 tbsp. Grapeseed Oil
Orange Miso Butter:
4 oz. Salted Butter ( softened )
3 tbsp. Miso Paste
1 Large Navel Orange ( zested, use the rest of the orange for the asparagus )
2 tbsp. Green Onion ( minced )
Ponzu Asparagus:
2 lbs. Asparagus ( ends trimmed )
1/2 cup Ponzu Sauce
1/4 cup Grapeseed Oil
1 tbsp. Ginger ( minced )
1 Navel Orange ( juiced )

FIRST STEP

Take the Miyazakigyu Wagyu ribeyes from the freezer, and place them in the refrigerator 24 hours before starting this recipe.

PREPARING THE ORANGE MISO...


See the full directions on my site
Nutritions

Calories
788

Sodium
1244mg
51% DV

Fat
33g
51% DV

Protein
7g
15% DV

Carbs
62g
21% DV

Fiber
7g
28% DV