![Grilled Wagyu Rib Eye](https://cdn.statically.io/img/www.foodandwine.com/thmb/2hKeo8unOgF_Yi9j-Md9eaY7iLQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/grilled-wagyu-rib-eye-with-roasted-fig-miso-FT-RECIPE0919-22f18cade8a54320b4796fd89ee52410.jpg)
Ingredients
-
6 large fresh black Mission figs (about 12 ounces)
-
2 tablespoons olive oil, divided
-
1 teaspoon kosher salt, divided
-
1/4 cup finely chopped leeks or scallions (white and light green parts only)
-
2 tablespoons sake
-
2 tablespoons mirin
-
1/2 cup red miso
-
1 tablespoon balsamic vinegar
-
1 (12-ounce) boneless Wagyu rib eye steak
-
1/4 teaspoon black pepper
Directions
-
Preheat oven to 400°F. Toss together figs, 1 tablespoon olive oil, and 1/4 teaspoon salt on a rimmed baking sheet. Bake in preheated oven until figs are slightly caramelized and soft, about 20 minutes.
-
Heat remaining 1 tablespoon olive oil in a medium saucepan over medium. Add chopped leeks, and cook until soft, about 1 minute. Add sake and mirin, and cook, stirring often, until liquid is reduced by half, about 2 minutes. Reduce heat to low. Stir in miso, and cook, stirring often, until mixture thickens and darkens in color, about 5 minutes. Remove miso mixture from heat.
-
Using a fork, break cooked figs apart, removing stems. Combine figs, miso mixture, and balsamic vinegar in a food processor. Pulse until mostly smooth, about 20 times. Set aside.
-
Preheat grill to very high (550°F to 600°F). Season rib eye with pepper and remaining 3/4 teaspoon salt. Place on oiled grates; grill, covered, until a meat thermometer registers 130°F, about 4 minutes per side. Remove from grill, and let rest 5 minutes. While steak rests, heat fig miso over low. Slice beef, and serve with fig miso.
Make Ahead
Fig miso may be made up to 3 weeks ahead. Cover and chill until ready to serve.
Suggested Pairing
Complex, savory rosé.