Ribeye Steak & Ginger-Orange Pan Sauce with Sushi Rice & Roasted Romanesco
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Ribeye Steak & Ginger-Orange Pan Sauce

with Sushi Rice & Roasted Romanesco

50 MIN
+$12.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
This wholesome steak dish gets a bright, aromatic boost from a pan sauce made with ginger, soy sauce, brown sugar, black vinegar, and the juice and zest of a fresh orange.

INGREDIENT IN FOCUS
A Chinese cuisine staple, grain-based black vinegar is more than just a source of acid, as its earthy, umami flavor shines through during the aging process, resulting in a rich complexity that lends incredible depth to a variety of dishes.
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  • Nutrition
    PER SERVING
  • Calories
    1180 Cals (est.)
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fresh
ingredients
Ribeye Steak & Ginger-Orange Pan Sauce with Sushi Rice & Roasted Romanesco
Title
  • 1 20-Oz Pasture-Raised Ribeye Steak
  • ½ cup Sushi Rice
  • 1 head Romanesco Cauliflower
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 1 Tbsp Seasoned Black Vinegar
  • 2 cloves Garlic
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Piece Ginger
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Soy Sauce
  • 1 tsp Furikake
  • 1 Tbsp Sesame Oil
  • 2 tsps Honey
  • 1 Navel Orange
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the orange to get 2 teaspoons. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the orange zest, garlic paste, grated ginger, worcestershire sauce, sugar, vinegar, and half the soy sauce. In a separate, large bowl, combine the honey (kneading the packet before opening), sesame oil, and remaining soy sauce.

Roast & dress the cauliflower
2 Roast & dress the cauliflower

Line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of honey-sesame sauce; toss to coat. Taste, then season with salt and pepper if desired.

Cook the rice
3 Cook the rice

Meanwhile, in a small pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 3/4 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the steak
4 Cook the steak

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Make the pan sauce
5 Make the pan sauce

While the steak rests, heat the pan of reserved fond on medium-high until hot. Add the orange sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat.

Slice the steak & serve your dish
6 Slice the steak & serve your dish

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the dressed cauliflower and cooked rice. Top the steak with the pan sauce. Garnish with the furikake. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the orange to get 2 teaspoons. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the orange zest, garlic paste, grated ginger, worcestershire sauce, sugar, vinegar, and half the soy sauce. In a separate, large bowl, combine the honey (kneading the packet before opening), sesame oil, and remaining soy sauce.

2 Roast & dress the cauliflower

Line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of honey-sesame sauce; toss to coat. Taste, then season with salt and pepper if desired.

Roast & dress the cauliflower
Cook the rice
3 Cook the rice

Meanwhile, in a small pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 3/4 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the steak

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook the steak
Make the pan sauce
5 Make the pan sauce

While the steak rests, heat the pan of reserved fond on medium-high until hot. Add the orange sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat.

6 Slice the steak & serve your dish

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the dressed cauliflower and cooked rice. Top the steak with the pan sauce. Garnish with the furikake. Enjoy!

Slice the steak & serve your dish
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