Ribeye with Hato Mugi and Sunflower

What is hato mugi? In the western cultures you might have heard it referred to as Job’s tears. This one of the oldest grains there is dating back to biblical times from Egypt, Greece, Rome, and Jerusalem. This is an heirloom variety of barley. The grains are bigger than the typical barley we see here stateside. I really enjoyed the flavor of the hato mugi which is the japanese word for it. I decided since I’m cooking a type of barley why not cook it with barley miso. I marinated the ribeye steak and the cooked it on the big green egg which turned out amazing. Here is the recipe I hope you enjoy it!

Recipe Ingredients

Ribeye hato mugi

marinade

2 1 inch thick Ribeye steaks

1 tbsp of sesame oil

1/4 cup soy

1 orange juiced

How to make miso-garlic purée (see recipe)

Hato mugi

1 cup hato mugi rinsed

4 cups chicken stock

1 tbsp of barley miso (plus more if needed)

2 tbsp blond miso

1/4 cup sunflower seeds

1/2 cup small diced celery

1/2 onion small diced

1 tsp of orange zest

Green garlic butter

1 cup white wine

1 cup green garlic bottoms chopped

1/2 cup cream

1 cup of green garlic tops blanched

1 stick of butter

Salt to taste.

Sunflower sprouts to garnish

Recipe Instructions

How to marinate ribeye steak,

Place all the ingredients into a ziplock bag and let the steak marinate for at least 2 hours.

How to make green garlic butter sauce,

In a small sauce pot add green garlic bottoms and white wine. Cook until there is just a small amount of white wine left in the bottom of the pot. Then add cream to the pot and bring to a simmer. Cook until you have half of the amount of cream you started with. Then pour everything in the pot into a vitamix along with the blanched garlic tops. Puree everything until smooth, and then add your butter cube by cube into the blender until all the butter has been incorporated. Season with salt and strain if desired. Set aside and keep warm

How to cook Hato Mugi,

In a small sauce pot add olive oil, onion, and celery. Cook for 5 minutes and then add the hato mugi, along with zest, both miso’s, sunflower seeds, and chicken stock. Bring to a boil, cover and turn down to a simmer. Cook for another 20-25 minutes until the hato mug is tender and cooked all the way through. Once cooked season lightly with salt, if needed. Once done keep warm.

How to grill ribeye,

On your grill or big green egg have your temperature around 300ish degrees, with wood in your grill. Take the steaks out of the marinade and season with salt and pepper. Place on the grill and cook for 1 -1/2-minutes and then flip the steak. Cook for another 1 -1/2 minutes and flip the steak. Repeat the process 3-4 more times. Flip and repeat until your ribeye is medium rare inside. (The constant flipping is a technique that is foreign to the old school way, but as you can see in the picture it almost looks like the steak was sous vide rather than having the browned overcooked outer edge of the meat, the constant flipping of the steak doesn’t let one side cook to long.) Take off the heat and allow to rest for at least 5-10 minutes. Meanwhile place a spoonful of sauce down on the plate. Add a spoonful of the hato mugi. Then slice the steak and place on top of the hato mugi. Add sunflower sprouts to the plate. Serve and enjoy!