Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time. One address, per order). Additional fee for expedited shipping.

Miyazakigyu Wagyu Ribeye with Orange Miso Butter

Pan Seared Miyazakigyu Wagyu Ribeye with Orange Miso Butter and Roasted Ponzu Asparagus

Prep Time: 45 Minutes (plus 24 hours for the butter)
Cook Time: 30 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


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)
Ponzu Asparagus
  • 2 LB Asparagus (ends trimmed)
  • 1/2 CUP Ponzu Sauce
  • 1/4 CUP Grapeseed Oil
  • 1 TBSP Ginger (minced)
  • 1 Navel Orange (juiced)


      • Large Cast Iron Skillet
      • Microplane or Citrus Zester


      Take the Miyazakigyu Wagyu ribeyes from the freezer, and place them in the refrigerator 24 hours before starting this recipe.


      Add the softened butter and miso paste to a small bowl. Soften the ingredients in the bowl with the back of a spoon until smooth.

      Add in the orange zest and green onion.

      Place the butter mixture on an 8 inch x 8 inch piece of parchment paper, and roll into a tight log.

      This can be done 2 days before making the Miyazakigyu Wagyu ribeyes and should be done at least 24 hours in advance, so the butter is firm and easy to slice into coins.


      In a large Ziploc bag, add the trimmed asparagus, orange juice, minced ginger, grapeseed oil, and ponzu sauce.

      Close the bag. Make sure the asparagus is coated in the marinade.

      Let the asparagus marinate for 2-4 hours.

      Preheat the oven to 400°F, and drain off the marinade into a small pot.

      Place the asparagus in a small casserole pan. Roast the asparagus in the oven for 25-30 minutes.

      Once the asparagus is done, start reducing the marinade in the small pot on the stove. This won’t take long.

      The marinade should be reduced by 2/3 and be slightly thick (like maple syrup).

      Pour the reduced marinade over the roasted asparagus, and toss to coat.


      Pull the Miyazakigyu Wagyu ribeyes from the refrigerator 1 hour before you are ready to sear them.

      Heat a large cast iron skillet on medium-high heat.

      Add in 2 tablespoons of grapeseed oil, and heat until just slightly smoking.

      Sear the ribeyes for 90 seconds per side for a medium-rare finish.


      Let the ribeyes rest for 10 minutes. Then, cut the steaks against the grain into 1/2 inch strips.

      Remove the parchment paper, and cut the log of miso orange butter into 1/4 inch coins.

      Place the butter on top of the warm Miyazakigyu Wagyu ribeye strips.

      Serve with the ponzu asparagus, and enjoy!

      Leave a comment

      Comments will be approved before showing up.

      Subscribe to newsletter