Try this Japanese-style rib-eye steak, then check out our pan-fried rib-eye steak with 'dirty martini' butter.


  • oil
  • 1 lemon, zested
  • 2 × 350g rib-eye steaks, at room temperature
  • 120g daikon (mooli), peeled and finely grated
  • 1 tbsp chives, finely chopped
  • to serve green beans
  • to serve (optional) sesame seeds

ponzu dressing

  • 1 lemon, ½ tbsp juice
  • 1 lime, zested and 1 tbsp juice
  • 2½ tbsp Japanese or soy sauce
  • ½ tbsp mirin
  • 3cm piece kombu seaweed
  • 1 tbsp bonito flakes
  • ½ lime, zested


  • STEP 1

    For the ponzu dressing, mix all the ingredients together apart from the lime zest and leave for a few hours or overnight for the flavours to mingle. Strain the liquid and add the lime zest.

  • STEP 2

    Mix the oil, lemon zest and lots of seasoning on a plate, then add the steaks and rub the oil mixture over both sides.

  • STEP 3

    Heat a frying pan until just smoking, turn the heat down to medium-high and cook each steak for 3 minutes on each side for medium rare. Rest for 10 minutes.

  • STEP 4

    Thickly slice the steak and serve on a platter. Pour over the dressing, top with the daikon and chives and serve with green beans and a sprinkled with sesame seeds, if you like.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating