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Miso Steak Marinade Recipe

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4.3 from 15 reviews

This flavorful Miso Steak Marinade recipe features a tender New York strip steak marinated in a savory blend of white miso, soy sauce, mirin, garlic, and aromatic toasted sesame oil. Grilled to juicy perfection, this dish delivers a caramelized crust and a juicy medium-rare center, perfect for an impressive yet easy dinner.

Ingredients

Steak

  • 1 ½ lb steak (New York strip, rinsed and patted dry, about 2 large steaks)

Marinade

  • ½ cup soy sauce
  • 2 ½ Tbsp white miso
  • 2 ½ Tbsp mirin (or rice cooking wine)
  • ¼ cup packed brown sugar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp olive oil
  • 2 Tbsp toasted sesame oil
  • 3 cloves garlic, grated
  • 1 1-2 inch piece ginger, peeled and grated
  • Black cracked pepper, to taste

Instructions

  1. Prepare the steak: Rinse and lightly pat dry the steaks. Transfer them to a large Ziploc bag and set aside for about 30 minutes to allow the meat to come close to room temperature.
  2. Make the miso marinade: In a bowl, whisk together soy sauce, white miso, mirin, brown sugar, olive oil, toasted sesame oil, Dijon mustard, grated garlic, grated ginger, and a few cracks of fresh black pepper until smooth.
  3. Marinate the steak: Pour ¾ of the marinade over the steaks in the Ziploc bag, seal, and toss to coat the meat evenly. Refrigerate for 30 minutes, but no longer, to allow flavor absorption. Reserve the remaining marinade for basting.
  4. Preheat the grill: Heat your grill to high heat, ensuring it becomes very hot before grilling.
  5. Prepare steaks for grilling: Remove the steaks from the marinade bag, letting excess liquid drip off. Place them on a plate or baking sheet, pat dry with paper towels, and spray lightly with oil to prevent sticking.
  6. Initial sear: Place the steaks over the hottest part of the grill and sear until browned, about 1 to 1½ minutes on one side.
  7. Flip, sear, and baste: Flip the steaks to sear the other side for about 1 minute. Then reduce heat to medium-high or move steaks to a cooler grill section. Grill for approximately 4 minutes, basting with reserved marinade. Flip once more, grill 1-2 minutes, flip and baste again. Continue flipping and brushing every few minutes until steaks are deliciously caramelized, about 10 to 12 minutes total for medium-rare doneness.
  8. Check doneness with thermometer: Insert an instant-read meat thermometer into the thickest part of the steak. Aim for a temperature of 125°-135°F for medium-rare. If the exterior begins to burn before reaching the desired temperature, move the steaks to a cooler area of the grill to finish cooking.
  9. Rest the steaks: Remove steaks from the grill and let them rest for 8 to 10 minutes to allow juices to redistribute before slicing and serving hot.

Notes

  • Do not marinate the steak for longer than 30 minutes to prevent overpowering the meat with miso flavor.
  • Using a meat thermometer ensures perfectly cooked steak every time, avoiding over- or under-cooking.
  • Letting the steak come close to room temperature before grilling helps it cook more evenly.
  • Adjust grilling times based on steak thickness and preferred doneness.
  • Reserve part of the marinade for basting to add continuous layers of flavor and moisture.

Find it online: https://marthatasty.com/miso-steak-marinade-recipe/