Miso, Soy & Sesame Steak and Eggs over Rice
- Chef Josh Gale
- May 6
- 2 min read
Updated: May 19
It started with a quiet “I could really go for steak and eggs…” on a slow Sunday morning.
Nothing dramatic—just one of those soft cravings you can’t ignore. I had a ribeye in the fridge, some leftover jasmine rice, and a mental note to finally use that miso-sesame marinade I’d been tinkering with.
The plan came together fast: a quick 7-minute egg for that perfect jammy center, a hard sear on the steak, and a marinade that’s salty, tangy, nutty, and just the right amount of spicy.
After a short soak in that flavorful bath, everything got layered over warm rice and spooned with extra sauce. It’s cozy, bold, and somehow tastes like way more effort than it actually takes. Safe to say: the craving was satisfied... and then some.
Miso, Soy & Sesame Steak and Eggs over Rice
Miso, Soy & Sesame Steak and Eggs over Rice
Serves: 2
Time: 30 minutes (plus marinating time)
Ingredients:
1 ribeye steak
4 large eggs
2 cup cooked jasmine rice
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 tbsp white miso paste
1 tbsp sesame oil
1 tbsp chili crisp or paste
1 tbsp sesame seeds
Instructions:
Marinade Base: In a bowl, whisk together soy sauce, rice wine vinegar, miso paste, sesame oil, chili, and sesame seeds until smooth.
Cook the Eggs: Boil eggs for exactly 7 minutes, then plunge into ice water. Peel once cooled.
Sear the Steak: Heat a skillet over high heat. Pat steak dry, season with salt and sear for 3-4 minutes per side (for medium-rare), or to desired doneness.
Marinate Eggs & Steak: Place peeled eggs and ribeye in a shallow dish with the marinade. Let sit at least 20 minutes before slicing the steak
Assemble: Serve steak slices and halved marinated eggs over warm rice. Spoon some extra marinade over top. Add scallions or your favorite toppings if you like.
Enjoy!
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