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This recipe is perfect for when you want a tender, juicy steak, but also something a bit more interesting. After searing, the beef simmers to perfection in savoury Asian flavours and orange juice. Served topped with fragrant orange zest, umami orange steak is bursting with fresh citrus!
This recipe just uses one pan so clean up is a breeze! Unless you do mise en place cooking like I do. It’s a kitchen technique of preparing, measuring, and organizing all of the ingredients and equipment you will need ahead of time. It makes the cooking process go so smoothly, actually saves you time and prevents some errors from happening – like forgetting if you added something already.
There are a bunch of little dishes to clean up afterwards but I find it’s well worth the trouble. Aren’t these bowls pretty? Some I brought back from Japan, and others are antique pieces. I enjoy finding pretty but also useful items to bring back from my travels.
The amazing sauce in this recipe consists of white miso paste, sesame oil, beef stock, ponzu, mirin, and fresh orange juice. These flavours go so perfectly with steak. When plating, I topped the umami orange steak with freshly grated orange zest to enhance the citrus fragrance, and served it with my easy to make cilantro lime rice. Such a delicious, refreshing take on an otherwise ordinary steak and rice dish!Print
A tender, juicy steak simmered in savoury, Asian flavours and orange juice. A delicious, refreshing take on a steak dish, all made in one pan for easy cleanup!
2 ribeye steaks, about 1 lb and 1″ thick each
2 tsp olive oil
1 tsp salt
1 tbsp white miso
1/2 cup beef stock
2 tsp mirin
1 tsp ponzu
1 tsp sesame oil
3/4 cup orange juice, pulp-free
1 tsp freshly grated orange zest
Set steaks out to rest a room temperature for 20 minutes, then coat with olive oil and sprinkle with salt.
Heat a medium pan over high heat and sear both sides of the steaks for 4 minutes per side. Remove the steaks and set aside.
Reduce heat to medium low and give pan a moment to cool slightly. Add miso and cook for 1 minute stirring while it ‘softens’. Add in beef stock, mirin, ponzu, and sesame oil. Cook for another minute and stir well to blend in miso.
Add in orange juice and steaks. Cook until steaks reach desired doneness, occasionally spooning sauce on top. I like to cook mine to medium-rare (about 145-150° using a meat thermometer).
Remove from heat and cut the steaks into strips. Serve them topped with orange zest and some of the sauce.
Keywords: orange steak, steak