A tender, juicy steak simmered in savoury, Asian flavours and orange juice. A delicious, refreshing take on a steak dish, all made in one pan for easy cleanup!
2 ribeye steaks, about 1 lb (454 g) and 1" thick each
2 teaspoons olive oil
1 teaspoon salt
1 tablespoon white miso
1/2 cup (118 ml) beef stock
2 teaspoon mirin
1 teaspoon ponzu
1 teaspoon sesame oil
3/4 cup (177 ml) orange juice, pulp-free
1 teaspoon freshly grated orange zest
Set steaks out to rest a room temperature for 20 minutes, then coat with olive oil and sprinkle with salt.
Heat a medium pan over high heat and sear both sides of the steaks for 4 minutes per side. Remove the steaks and set aside.
Reduce heat to medium low and give pan a moment to cool slightly. Add miso and cook for 1 minute stirring while it 'softens'. Add in beef stock, mirin, ponzu, and sesame oil. Cook for another minute and stir well to blend in miso.
Add in orange juice and steaks. Cook until steaks reach desired doneness, occasionally spooning sauce on top. I like to cook mine to medium-rare (about 145-150° using a meat thermometer).
Remove from heat and cut the steaks into strips. Serve them topped with orange zest and some of the sauce.
Keywords: orange steak, steak