Miyazakigyu Wagyu Ribeye with Orange Miso Butter
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!
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 )
2 lbs. Asparagus ( ends trimmed )
1/2 cup Ponzu Sauce
1/4 cup Grapeseed Oil
1 tbsp. Ginger ( minced )
1 Navel Orange ( juiced )
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