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Grilled Bone-In Ribeye Filet with Soy Marinade & Miso Mushrooms

Nathan Michael & Julia Flowers

Servings

2 to 4

Prep Time

1 hours

Cook Time

45 minutes

Calories

1085

Cuisine

Asian

Category

Grilled & BBQ

Rich, bold, and umami-packed, this Grilled RR Ranch Choice Bone-In Ribeye recipe brings big flavor with minimal fuss. The ribeyes are marinated in a savory-sweet soy mixture laced with ginger, garlic, and lime, then grilled to smoky perfection. But the other showstopper? A heaping pile of miso-butter mushrooms—a sizzling mix of shiitake and cremini that soaks up every drop of flavor. Paired with charred scallions and sliced tableside, this dish is ideal for backyard entertaining or weeknight indulgence. It’s the kind of steak dinner that feels both grounded and elevated—a celebration of quality beef, Japanese-inspired flavor, and serious grill skills.

Grilled Bone-In Ribeye Filet with Soy Marinade & Miso Mushrooms

Ingredients

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    • 2 USDA Choice Bone-In Ribeye Filet

    • 1/2 cup low sodium soy sauce or tamari
    • 2 teaspoons freshly grated ginger
    • 2 teaspoons freshly grated garlic
    • 1 tablespoon honey

    • juice of 1 lime

    • 1 teaspoon black pepper

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    • 1/2 cup butter, melted

    • 16 ounces mixed mushrooms (shiitake left whole, cremini sliced, stems removed)

    • 1 tablespoon low sodium soy sauce or tamari
    • 2 tablespoons miso paste
    • 4 large garlic cloves, minced
    • 1/2 tablespoon rice wine vinegar

    • black pepper to taste

    • optional: 1 bundle of scallions

    Directions

    1. In a ziplock bag, combine the soy sauce, ginger, garlic, honey, lime juice, and black pepper. Whisk to mix. Add the ribeye steaks, seal the bag, and let marinate for 1 hour, turning occasionally to coat both sides evenly.

    2. Preheat your grill. When ready to cook, remove steaks from the marinade and grill to desired doneness. If using scallions, add them to the grill in the final 2 to 3 minutes, just until charred.

    3. Meanwhile, in a medium bowl, whisk together the melted butter, soy sauce, miso paste, garlic, rice wine vinegar, and black pepper until smooth.
    4. Add the mushrooms to the bowl and toss to coat evenly in the miso butter sauce.
    5. Heat a large cast iron pan over medium heat (on the grill or stovetop) and add the mushrooms. Cook for about 20 minutes, stirring occasionally, until the mushrooms are golden and the sauce has mostly reduced.
    6. Let the steaks rest for 10 minutes, then slice and serve on a large board or platter with the miso mushrooms and grilled scallions.