Miso Soy Sesame Steak and Eggs Over Rice
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.
I write often about how I love eggs, and how I'm always looking for creative ways to make eggs for breakfast. While I often lean towards my Bacon, Egg, and Cheese Rice Paper Spiral for some breakfast or brunch excitement, this recipe came together on a day that started with a “I could really go for steak and eggs” kind of craving.
Essentially, I was in the mood for a flavorful egg dish that packed a flavor punch, like my Korean Marinated Eggs and Jasmine Rice, but on this particular day, I needed something heartier.
Conveniently, 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. I've since relied on this dish when I'm needing a hearty, savory, satisfying breakfast. 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...I'm hungry as I write this!
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, and the steak in this recipe gets nicely seasoned without losing that good sear. And, serving this dish 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 want to use this marinade for everything. I love steak and eggs and this takes the classic up a notch, or several."
-Mike (email subscriber)
Recipe
Miso Soy Sesame Steak and Eggs Over Rice
Ingredients
Method
- Whisk: In a bowl, whisk together the soy sauce, rice wine vinegar, miso paste, sesame oil, chili crisp, and sesame seeds until smooth.
- Boil: 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: Heat a skillet over high heat. Pat the ribeye dry and season lightly with salt.
- Sear: Sear the steak for 3–4 minutes per side for medium-rare, or to your preferred doneness.
- Marinate: Place the steak and peeled eggs in a shallow dish and pour the marinade over top. Let sit for at least 20 minutes.
- Slice: Move the steak to a cutting board and slice thinly against the grain.
- Serve: Divide warm rice between bowls, top with marinated steak and halved eggs, and 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.
Nutrition
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