This miso soy sesame steak and eggs over rice is cozy, bold, and deeply satisfying, with jammy eggs, a hard-seared ribeye, and a salty, nutty marinade that tastes far more complex than it is.

miso soy sesame steak, topped with sesame seeds, with eggs over a bed of white rice

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Why this steak and eggs over rice works
"The sauce is soooo satisfying"
Miso Soy Sesame Steak and Eggs Over Rice
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It started with a quiet, “I could really go for steak and eggs,” on a slow Sunday morning.

Nothing dramatic. Just one of those cravings that won’t leave you alone.

I had a ribeye in the fridge, some leftover jasmine rice, and a mental note to finally use a miso-sesame marinade I’d been tinkering with. From there, the plan came together fast. Jammy eggs with perfect centers, a hard sear on the steak, and a marinade that’s salty, tangy, nutty, and just spicy enough to keep things interesting.

After a short soak in that flavorful bath, everything got layered over warm rice and spooned with extra sauce. Cozy, bold, and somehow tasting like way more effort than it actually takes.

The craving was handled.

Why this steak and eggs over rice works

The miso brings depth and umami without taking over, and the splash of rice vinegar keeps the marinade from feeling heavy or flat.

Soft boiled eggs soak up flavor fast, while the steak gets nicely seasoned without losing that good sear. Nothing gets lost or overworked here.

And serving it all over rice is what pulls it together. It turns steak and eggs from separate elements into one comforting, complete meal you actually want to sit down and eat.

"The sauce is soooo satisfying"

I love steak and eggs and this takes the classic up a notch, or several.

miso soy sesame steak with eggs over rice, sprinkled with black and white sesame seeds

Miso Soy Sesame Steak and Eggs Over Rice

Jammy steak and eggs marinated in miso, soy, and sesame, served over warm rice for a bold, comforting meal.

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Prep Time: 10

Cook Time: 20

Marinate Time: 20

Servings:

Ingredients

1 ribeye steak
4 large eggs
2 cups cooked jasmine rice
¼ cup soy sauce
¼ cup rice wine vinegar
1 tablespoon white miso paste
1 tablespoon sesame oil
1 tablespoon chili crisp or chili paste
1 tablespoon sesame seeds

Instructions

In a bowl, whisk together the soy sauce, rice wine vinegar, miso paste, sesame oil, chili crisp, and sesame seeds until smooth.
Bring a pot of water to a boil. Carefully add the eggs and cook for exactly 7 minutes. Transfer immediately to an ice bath, then peel once cooled.
Heat a skillet over high heat. Pat the ribeye dry, season lightly with salt, and sear for 3 to 4 minutes per side for medium-rare, or to your preferred doneness. Let rest briefly, then slice.
Place the peeled eggs and sliced steak into a shallow dish and pour the marinade over top. Let marinate for at least 20 minutes.
To serve, divide warm rice between bowls. Top with marinated steak slices and halved eggs. Spoon extra marinade over everything.

Notes

Let the steak rest for a few minutes before slicing so it stays juicy and tender.
Marinate the steak and eggs after cooking to keep that beautiful sear and jammy center intact.
Feel free to add scallions, crispy onions, or an extra spoon of chili crisp if you’re in the mood for more texture and heat.
Swaps: to make this gluten free, use Gluten-Free soy sauce or Tamari.