Beer-grilled rib-eye steak

The beer-grilled rib-eye steak from Junk Food Japan by Scott Hallsworth

Scott Hallsworth's beer-grilled steak, from Junk Food Japan, is reminiscent of his childhood in Australia where the barbecues are cleaned with beer. Enjoy with soba noodles.

Serves: 6


6 Rib eye steaks, about 300g each
300g Dried soba noodles
2 litres Asahi Black, or other lager
350g Ginger, sliced
15 Garlic cloves
400g Daikon, grated
150ml Low-sodium soy sauce
350ml Mirin
100ml Roasted sesame oil
5cm Piece of kombu
150ml Light soy sauce
90ml Mirin
60ml Sake
12 Spring onions, chopped
155g Soft light brown sugar
30g Pickled wasabi stem (kizami wasabi)
A handful of toasted sesame seeds
Frosty cold beer


Mix together all the ingredients for the beer marinade and marinate the steaks for between 12 and 24 hours in the fridge. Remove the steaks from the marinade after 24 hours.

Grill your steak to your personal liking. When your steak is done, let it rest.

Cook the noodles in a large pan in plenty of rapidly boiling water for 5 to 6 minutes. Drain and rinse under cold running water, and allow to cool to room temperature then chill.

Make the dressing by mixing the soy sauce, mirin, sake and spring onions, along with the sugar and wasabi.

To serve, arrange your cold soba noodles on your favourite plate, slice your beer-grilled steak and lay over the noodles.

Drizzle over the dressing and sprinkle with some freshly toasted sesame seeds.

And yes, cold beer on the side is important!

Junk Food Japan: © Scott Hallsworth, 2017. Photography © David Loftus, 2017

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