Rib Eye Moco Recipe

Marinate steaks

Pat the rib eye steaks dry with paper towels. In a small bowl combine 1 tbs soy sauce, 1 tbs Worcestershire sauce, 2 tsp minced garlic, 1 tsp freshly ground black pepper and 1 tps kosher salt (use half the salt for the marinade and reserve half for seasoning just before cooking). Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Sear steaks

Heat a large cast-iron skillet or heavy frying pan over high heat until very hot (2–4 minutes). Add 1 tbs vegetable oil and swirl to coat. Place steaks in the pan and sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes for medium-rare (adjust time for thickness and desired doneness). If steaks are thicker or you prefer more done, reduce heat to medium and cook an additional 1–3 minutes per side. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.

Remove steaks to a cutting board and tent loosely with foil. Let rest at least 5–8 minutes before slicing so juices redistribute.

Start the gravy

While steaks rest, reduce heat under the skillet to medium (if pan is very hot remove it from heat for a moment). Add 2 tbs unsalted butter to the pan. When melted, add 1 cup finely chopped yellow onion and sauté 4–6 minutes until translucent and beginning to brown, scraping up browned bits left from the steak (deglaze). Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Make roux and finish

Sprinkle 2 tbs all-purpose flour over the onions and cook, stirring constantly, 1–2 minutes to cook out the raw flour taste and brown slightly. Gradually whisk in 2 cups beef stock, scraping any fond from the pan. Add 1 tsp soy sauce, 1 tsp Worcestershire sauce and 1/2 tsp freshly ground black pepper. Simmer gently 4–6 minutes until slightly thickened. Taste and adjust seasoning with a pinch of salt or more soy/Worcestershire if needed. Keep warm on low heat.

Cook rice

Rinse 2 cups short-grain rice under cold water until the water runs clear. Drain. In a medium saucepan combine rinsed rice and 2.5 cups water with a pinch of salt (about 1/8 tsp). Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and stir in 1 tbs butter (optional) to finish.

Fry eggs

While the gravy simmers and rice rests, heat a nonstick skillet over medium heat and melt 1 tbs butter. Crack in 4 large eggs and cook sunny-side up until whites are set but yolks remain runny, about 2–3 minutes; cover briefly for top to set if you prefer slightly less runny yolks. Season eggs with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Slice steaks thinly against the grain into 1/4"–1/2" slices. Arrange a generous mound of steamed rice in each serving bowl or plate.

Place sliced rib eye over the rice. Spoon warm brown gravy over the steak and rice so it soaks into the rice (use as much as desired). Top each portion with 1–2 fried eggs.

Garnish with 2 tbs thinly sliced green onions and a sprinkle of sesame seeds if using. Serve immediately while steak, gravy and eggs are hot.