Marinate Ribeye Steak In This Ingredient For 10x The Flavor

Ribeyes are known as the king of steaks because they come absolutely packed with umami, the savory basic taste that can contribute to a strong feeling of satiation and comfort. But building that flavor from the very beginning only amplifies the joy you get from consuming it, and that's why marinating the well-marbled beef in miso cranks its taste all the way up without requiring a ton of effort on your part.

Miso is a paste made from fermented soybeans and is a base ingredient in tons of Japanese comfort recipes. Even the cheapest brands are absolutely packed with umami, but spending a little more can yield some serious benefits for your ribeye. Small quantities of decent-quality miso infuse your ribeye with yet another level of richness, complementing the tender beef and heavy marbling with the unmistakable deliciousness of fermentation. Even if you don't let the mixture sit for long, miso can contribute to an especially flavorful, deeply browned crust when the steak is seared.

Miso is also quite salty, creating a similar effect to marinating steak in soy sauce. When you combine it with other wet ingredients, like fruit juices or stock, its salt can help season the meat while the other ingredients contribute flavor. Plus, different types of miso have highly nuanced, subtle notes that greatly expand your meal's overall profile. Even just a tablespoon or two per pound of steak can work wonders.

Miso is one of the most effective marinade ingredients you could hope for, but the nuances between different types have a great effect on how much you use and what other ingredients you use with them. One trick for all, however, is to place the thick paste in a chinois, dip it into the rest of your marinade, and stir it with chopsticks. This helps distribute the miso evenly throughout the liquid and prevents clumps.

If your ribeye has a lot of subtle flavors, you won't want to use anything strong enough to overpower them. That's why shiro, or white, miso is probably your best bet. A bit soft and sweet, it's a pantry staple for many families and is highly versatile. Plus, its gentle sweetness pairs beautifully with the rich fat and Maillard crust of a well-seared ribeye. You may need to add a bit more to your marinade thanks to its subtlety, but this is a solid across-the-board choice for many recipes.

If you're looking to make a marinade with only a couple of powerful-tasting ingredients, you might prefer aka, or red, miso. Fermented for a longer period of time until it obtains a matte, maroon hue, you'll be able to smell this stuff across the kitchen. This is what a Japanese chef might reach for when they want to make something particularly hearty, and it has a much more powerfully fermented flavor than shiro. When used sparingly, it adds great flavor and can last for months.