Put on a pot of jasmine rice and preheat oven to 350°F.
In a small bowl, combine mayonnaise and sriracha chili sauce. Set aside for later.
Rub steaks with miso and season with pepper.
Add 2 tbsp of oil to a cast iron skillet and heat on high until smoking. Add the steaks and cook until both sides of the steaks are well browned. Make sure to roll the edges of the steaks so they get a nice caramelized crust. Finish to your preference. For medium-rare the steak should reach an internal temperature of 48°C.
When ready, remove steaks from pan, and place pan on a rack in a warm place to rest.
While steak is resting, put 2 tbsp of oil into an oven proof pan.
Heat until oil starts to shimmer and then crack eggs into pan. Now place the whole pan into the oven and bake until whites set, about 2-3 minutes.
Now it’s time to build your rice bowls. Place rice into 4 bowls.
Slice steak, fan out (like a deck of cards) and divide into each bowl.
Now divide the edamame beans and kimchi on top of the rice in nice little piles.
Add the baked eggs and garnish with the sesame seeds and green onions. Serve the sriracha-mayo on the side and enjoy.