Ribeye with Citrus-Soy Broth

This ribeye with citrus soy broth is a great balance of rich, savory steak and bright, fresh flavors. The citrus-soy broth cuts through the richness of the ribeye, while serrano, avocado, cilantro, and pickled red onions add heat, creaminess, freshness, and crunch. Using grass-fed, grass-finished beef adds high-quality protein along with iron, zinc, vitamin B12, and typically higher levels of omega-3 fats and conjugated linoleic acid than grain-finished beef. It feels bold and restaurant-worthy, while still being simple, fresh, and approachable.

Serves 2
Prep time: 25 minutes
Cooking time: 10 minutes

Ingredients

1 grass fed and grass finished ribeye steak, about 12 ounces each and 1 inch thick

½ teaspoons kosher salt

½ teaspoon coarse black pepper

Citrus-Soy Broth

¼ cup fresh orange juice

¼ cup fresh lime juice

¼ cup low-sodium soy sauce

1 tablespoon olive oil

1 small garlic clove, finely grated

1 tablespoon honey

½ teaspoon toasted sesame oil

Quick Pickled Red Onions

½ red onion, very thinly sliced

¼ cup lime juice

¼ cup orange juice

1 tablespoon rice vinegar or white wine vinegar

½ teaspoon kosher salt

1 teaspoon honey

Garnish

Pickled red onion

1 avocado, sliced

¼ cup cilantro leaves

Optional: sliced radishes, toasted sesame seeds or crushed tortilla chips

Directions

1.     Pickle the red onion
Mix everything and let stand for 20–30 minutes, then drain before serving

2.     Make the broth
Whisk together the orange juice, lime juice, soy sauce, olive oil, garlic, serrano, honey and sesame oil. Refrigerate for at least 20 minutes

3.     Cook the ribeye
Pat the steak dry and season with salt and pepper. Heat a grill until very hot. Oil grill and cook the steaks for about 3–4 minutes per side for medium-rare, adjusting for thickness. Cook to approximately 130°F for medium rare

4.     Rest and slice
Rest the steaks for 8–10 minutes. Slice thinly across the grain

5.     Assemble
Arrange the ribeye slices on a shallow platter or individual bowls. Add onion, avocado, and cilantro

6.     Add the broth
Spoon the chilled citrus-soy broth generously around and partly over the steak. Let it sit for only 2–3 minutes before serving so the citrus brightens the meat without overwhelming its seared flavor.

 Make it your own

Add ½ teaspoon toasted sesame oil to the Citrus Soy Broth

Add 1 serrano or jalapeno chili, thinly sliced to the Citrus Soy Broth

Garnish with ½ English cucumber, thinly sliced

Nutritional value

For the Ribeye with Citrus-Soy Broth, assuming 2 servings, one serving is approximately:

NutrientPer Serving

Calories~580 kcalProtein~41 g

Total fat~41 g, saturated fat~14 g

Carbohydrates~17 g

Fiber~3–4 g

Total sugars~7 g

Sodium~800–1000 mg

Iron~3.9 mg

Zinc~8.5 mg

Vitamin B12~3.5 mcg

The dish is particularly strong nutritionally in high-quality protein, iron, zinc, vitamin B12, and healthy monounsaturated fats from the avocado. Grass-fed, grass-finished ribeye also generally provides a somewhat better omega-3 fatty-acid profile than grain-finished beef.