Ingredients:

  • /2 cup (120 ml) Soy Sauce (low sodium preferred)
  • /4 cup (60 ml) Dry Red Wine OR Beef Stock
  • /4 cup (60 ml) Olive Oil
  • tablespoons (30g) White Miso Paste
  • tablespoon (15 ml) Worcestershire Sauce
  • cloves Fresh Garlic, minced
  • teaspoon Fresh Ginger, grated
  • teaspoon Fresh Rosemary, finely chopped
  • teaspoon Fresh Thyme leaves
  • teaspoon Freshly ground Black Pepper
  • teaspoon Brown Sugar or Maple Syrup (Optional)

Instructions:

  1. Prepare Aromatics: Finely mince the garlic, grate the fresh ginger, and finely chop the fresh rosemary.
  2. Combine Wet Ingredients: In a mixing bowl, whisk together the soy sauce, red wine/stock, and olive oil until just combined.
  3. Incorporate Umami & Flavour: Add the miso paste, Worcestershire sauce, minced garlic, ginger, herbs, black pepper, and sugar (if using). Whisk vigorously until the miso paste is fully dissolved and the mixture is homogenous.
  4. Marinate the Steak: Place your chosen steaks into a large zip-top bag or a shallow, non-reactive dish. Pour the marinade evenly over the meat, ensuring every surface is coated. Remove as much air as possible from the bag before sealing.
  5. Chill and Wait: Refrigerate the steaks for a minimum of 4 hours, but ideally for 12 to 24 hours. Flip the bag halfway through the marination process.
  6. Prep for Cooking: Remove the steaks from the refrigerator about 45 minutes before cooking to allow them to come up to room temperature. Gently pat the steaks nearly dry with paper towels before seasoning lightly with salt.
  7. Cook to Perfection: Sear the steaks over high heat (grill or hot pan) until the internal temperature reaches your desired level (e.g., 130°F/54°C for Medium-Rare).
  8. Rest: Transfer the cooked steaks to a cutting board, loosely tent with foil, and rest for 5–10 minutes before slicing against the grain.