Ribeye with Chili Figs

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Servings

Prep Time

20 minutes

Cook Time

25 minutes

Chef's Notes:

Fig substitute: If fresh figs aren't available, use 1 cup dried Mission figs, quartered and soaked in warm water for 15 minutes, then drained.

Heat level: Adjust gochujang quantity to taste - start with 1 tablespoon for milder heat.

Marinade timing: Don't exceed 8 hours as the acid can begin to "cook" the meat.

Temperature guide: For medium, cook to 135-140°F; for medium-well, 140-145°F.

Wine pairing: Pairs beautifully with Cabernet Sauvignon, Syrah, or a bold Zinfandel.

Side suggestions: Serve with grilled asparagus, roasted Brussels sprouts, or a simple arugula salad with lemon vinaigrette.

Ingredients

For the Ribeye Marinade:

4 ribeye steaks (8-10 oz each), 1-1.5 inches thick
1/3 cup fig balsamic vinegar
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

For the Chili Fig Compote:

12 fresh Mission figs, quartered (or 10 oz fresh figs of any variety)
2 tablespoons gochujang
1 tablespoon honey
2 tablespoons champagne vinegar
1 small shallot, finely diced
1 Fresno chili, seeded and minced (or jalapeño for less heat)
1 tablespoon fresh ginger, grated
2 tablespoons unsalted butter
1/4 cup toasted pine nuts
2 tablespoons fresh mint, chopped
Salt to taste

For Garnish:

Microgreens or baby arugula
Flaky sea salt (such as Maldon)
Extra virgin olive oil for drizzling

Directions

Marinate the Steaks:

In a shallow dish or resealable bag, whisk together fig balsamic vinegar, olive oil, minced garlic, brown sugar, salt, and pepper. Add ribeye steaks, turning to coat both sides thoroughly. If using a bag, massage gently to distribute marinade. Cover and refrigerate for at least 4 hours, or up to 8 hours, turning once halfway through.

Prepare the Chili Fig Compote:

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced shallot and cook until softened and translucent, about 2-3 minutes. Add Fresno chili and grated ginger, cooking for 30 seconds until fragrant. Stir in gochujang, honey, and rice wine vinegar. Cook for 1 minute, stirring constantly. Add quartered figs and cook gently for 4-6 minutes until they soften but still hold their shape. Don't overcook. Remove from heat and gently fold in butter, toasted pine nuts, and fresh mint. Season with salt to taste. Cover and keep warm.

Cook the Steaks:

Remove steaks from marinade 30 minutes before cooking to bring to room temperature. Reserve marinade. Preheat grill to medium-high heat (400-450°F), or heat a cast-iron skillet over medium-high heat. For grilling: Oil the grates. Grill steaks for 4-5 minutes per side for medium-rare (internal temp 130-135°F). For pan-searing: Add 1 tablespoon oil to hot skillet. Sear steaks 4-5 minutes per side for medium-rare. During last 2 minutes of cooking, brush steaks with reserved marinade for extra flavor and caramelization. Let steaks rest for 5-10 minutes before slicing.

To Serve:

Slice steaks against the grain into 1/2-inch thick slices. Arrange sliced steak on warmed plates. Spoon warm chili fig compote generously over and alongside the steak. Garnish with microgreens, a sprinkle of flaky sea salt, and a light drizzle of extra virgin olive oil.

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Ribeye with Chili Figs

Featured Ingredient:

All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.

Shop Black Mission Fig Dark Balsamic Vinegar

It's vital that you use our very special vinegar

This recipe depends upon the use of our Black Mission Fig balsamic vinegar which is your shortcut to that rich, complex flavor we all love. If you use a grocery store equivalent, you will need to replace the deep savory flavor with another layer of umami goodness.

Ribeye with Chili Figs

July 25, 2025

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