Ingredients

2 prime ribeyes (16 oz each)

2 egg yolks

Tamari (to cure)

1 tsp mirin

1 cup sushi rice (Calrose rice)

1 kombu strip

Caviar (optional)

2 scallions, chopped

1 Fresno chile, chopped

1 tbsp salsa macha (or chili crisp)

1 tsp agave nectar

3 tbsp tamari (or soy sauce)

3 tbsp mirin

1/2 tsp sesame oil

Pinch bonito flakes

Instructions

Step 1: Cover the egg yolks in tamari and mirin, then let them cure in the refrigerator for at least 1 hour and up to 4 hours.

Step 2: Wash the sushi rice thoroughly. Add it to a rice cooker with 1 1/4 cups of water and the kombu strip, then cook according to your rice cooker’s instructions.

Step 3: Sprinkle a bit of salt on the ribeye steaks and refrigerate for 1 hour. Afterward, pat the steaks dry carefully and remove any excess salt.

Step 4: Brush the steaks with soy sauce evenly on both sides.

Step 5: Preheat a pan on high heat for 2 minutes, then add a little olive oil. Sear the ribeye steaks on medium-high heat for 2.5 to 3.5 minutes per side. Remove from the heat and let rest for 10 minutes before slicing.

Step 6: In a bowl, mix together the chopped scallions, Fresno chile, salsa macha, agave nectar, tamari, mirin, sesame oil, and a pinch of bonito flakes to create the sauce.

Step 7: Divide the cooked rice between two plates, arrange sliced ribeye on top, spoon over the sauce, then place the cured egg yolks and optional caviar on each serving.

Tips & Variations

For extra umami depth, try adding a few drops of toasted sesame oil to the sauce mixture.

Substitute ribeye with another well-marbled steak if preferred, like New York strip or sirloin.

Adjust the heat by adding more Fresno chile or using spicy chili crisp in the sauce.

If you don’t have tamari, regular soy sauce can be used but may be saltier.

To make this dish vegetarian, omit the steak and add grilled mushrooms or tofu with a similar sauce.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce is a fine substitute if tamari is not available, though it may be slightly saltier and less rich in flavor.

How do I know when the ribeye is perfectly seared?

The ribeye is done when it develops a rich brown crust on the outside after 2.5 to 3.5 minutes per side over medium-high heat. It should be rested afterward to allow juices to redistribute before slicing.