Grilled Bone-In Ribeye Filet with Soy Marinade & Miso Mushrooms
Author
Nathan Michael & Julia Flowers
Servings
2 to 4
Prep Time
1 hour
Cook Time
45 minutes
Protein
45g/serving
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.
Ingredients
For the Ribeyes
-
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
For the Miso Mushrooms
- 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
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.
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.
- Meanwhile, in a medium bowl, whisk together the melted butter, soy sauce, miso paste, garlic, rice wine vinegar, and black pepper until smooth.
- Add the mushrooms to the bowl and toss to coat evenly in the miso butter sauce.
- 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.
- Let the steaks rest for 10 minutes, then slice and serve on a large board or platter with the miso mushrooms and grilled scallions.
Recipe Note
Author Bio
Nathan Michael and Julia Flowers are a culinary duo passionate about creating memorable meals. Nathan, a design enthusiast and grilling expert, specializes in charcoal grilling, often featuring Snake River Farms’ American Wagyu Skirt Steak. Julia, a seasonal food lover and ice cream maker, brings comfort and a touch of decadence to the table, especially with premium cuts like the Manhattan Steak. Together, they turn every meal into a special experience.