Japanese Ribeye Steak Donburi
A luxurious Japanese steak donburi featuring perfectly seared ribeye, savory barbecue glaze, and a rich raw egg yolk served over seasoned rice.
Steak donburi, or steak rice bowl, elevates a simple comfort meal into a decadent experience. By searing a high-quality ribeye with garlic and rosemary, then glazing it with a sweet and savory sauce, every bite is packed with umami. The addition of seaweed crumbs and mayonnaise to the rice creates a creamy, flavorful base that perfectly complements the rich egg yolk and tender beefcite: 1.
Ingredients
- 1 rib eye steak
- to taste coarse sea salt
- to taste black pepper
- 1 tbsp cooking oil
- 1 block butter
- 2 cloves garlic
- 1 sprig fresh rosemary
- 3 tbsp barbecue sauce
- 1 bowl cooked white rice
- 1 tbsp seaweed crumbs
- 1 tbsp mayonnaise
- 1 raw egg yolk (pasteurized)
- 1 tbsp chopped green onions
Instructions
- 1Season the rib eye steak
Sprinkle coarse sea salt and black pepper evenly on both sides of the raw rib eye steak. Drizzle with a small amount of cooking oil and thoroughly rub the seasonings into the meat to ensure complete coverage before cooking.
Tip: Rubbing the oil and seasonings into the meat helps create a better crust when seared. - 2Sear the rib eye steak
Heat oil in a heavy cast iron skillet over medium-high heat. Carefully place the seasoned rib eye steak into the hot pan and sear both sides until a rich, golden-brown crust forms.
Tip: Make sure the pan is hot before adding the steak to get a proper sear. - 3Add butter, garlic, and rosemary
Turn down the heat and add a block of butter, fresh garlic cloves, and a sprig of rosemary directly into the pan alongside the sizzling steak to infuse rich aromatic flavors.
Tip: Baste the melting butter over the steak continuously to enrich its moisture and flavor. - 4Simmer with sauce
Turn off the heat and pour barbecue sauce directly over the steak in the pan. If barbecue sauce is unavailable, substitute with soy sauce, mirin, sugar, and water, then cover the pan and let it simmer for one minute on medium heat.
Tip: Covering the pan allows the sauce to reduce and glaze the steak evenly. - 5Rest the cooked steak
Use kitchen tongs to lift the cooked rib eye steak out of the pan and transfer it onto a sheet of aluminum foil. Wrap the steak tightly and let it rest for 10 minutes to redistribute the juices.
Tip: Do not slice the steak immediately; resting prevents the juices from escaping. - 6Prepare the rice base
Place cooked white rice into a serving bowl. Pour seaweed crumbs from a small bowl directly onto the rice, add mayonnaise, and mix everything thoroughly together.
Tip: Mixing the mayonnaise and seaweed crumbs evenly through the warm rice creates a rich, flavorful base. - 7Add mayonnaise to rice
Squeeze mayonnaise in a zig-zag pattern over the seasoned rice mixed with seaweed crumbs in the glass bowl.
Tip: Make sure to distribute the mayonnaise evenly across the rice mixture. - 8Pour pan juices back into skillet
Pour the collected juices and remaining sauce from the foil packet back into the hot cast iron skillet to heat and reduce the sauce.
Tip: Be careful with hot steam when pouring liquids into a hot cast iron pan. - 9Slice the rested steak
Using a large chefs knife, slice the rested rib eye steak cleanly on a dark cutting board into even strips.
Tip: Slice against the grain to ensure the meat is tender and easy to chew. - 10Arrange sliced steak on rice
Carefully place the slices of cooked rib eye steak one by one on top of the prepared rice bowl.
Tip: Arrange the steak slices neatly around the edges of the bowl, leaving a small space in the center.
