Steak with Hot Miso Butter
Steak with Hot Miso Butter is loaded with full-on umami flavor. The steak is totally delicious on its own but it’s the creative blend of butter, miso, and sriracha that propels this baby right off the charts!
Jump to RecipeIngredients
Organize the ingredients – strip steak, gluten free miso paste (white or yellow), unsalted butter, sriracha, olive oil, and scallions.
Cooking the Steak
Heat a dry large pan, preferably cast iron, over medium-high. Season steaks generously with salt, then coat with oil. When skillet is very hot, add steaks and cook turning after 4-5 minutes, until deeply browned on each side and an instant-read thermometer inserted into thickest part registers 120° for medium-rare (internal temperature should climb to about 130° as steaks rest), 8–10 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet lined with foil or parchment for easy pan clean up and let steaks rest 10 minutes.
Making the Hot Miso Butter
While the steak is resting, melt 1 tablespoon butter in a small saucepan over medium heat. Add miso and cook, stirring and scraping bottom of pan often, until miso darkens a few shades and smells very toasty and nutty (it will stick to pan), up to 4 minutes. Pour in ¼ cup water and whisk until incorporated, scraping bottom of pan to release any browned bits. Add Sriracha and remaining 4 tablespoons butter. Cook, whisking constantly to avoid lumps forming, until butter is melted and sauce is smooth. Season with salt.
Steak with Hot Miso Butter
Transfer steaks to a cutting board and slice against the grain. Arrange steak slices on a platter, spoon over sauce, and garnish with scallions.
Steak with Hot Miso Butter
Ingredients
- 2 1"-thick New York strip steaks about 3/4-1 lb. each
- Kosher salt
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter cut into individual tablespoon pieces, divided
- 2 tablespoons white or yellow miso make sure to buy GF miso, I use Shirakiku Organic, Gluten Free Miso
- 3 tablespoons Sriracha if you like it hot, go up to 1/2 cup
- 2 scallions thinly sliced for garnish
Instructions
Steak
- Heat a dry large pan, preferably cast iron, over medium-high. Season steaks generously with salt, then coat with oil. When skillet is very hot, add steaks and cook turning after 4-5 minutes, until deeply browned on each side and an instant-read thermometer inserted into thickest part registers 120° for medium-rare (internal temperature should climb to about 130° as steaks rest), 8–10 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet lined with foil or parchment for easy pan clean up and let steaks rest 10 minutes.
Hot Miso Butter
- While the steak is resting, melt 1 tablespoon butter in a small saucepan over medium heat. Add miso and cook, stirring and scraping bottom of pan often, until miso darkens a few shades and smells very toasty and nutty (it will stick to pan), up to 4 minutes. Pour in ¼ cup water and whisk until incorporated, scraping bottom of pan to release any browned bits. (For a thicker butter sauce either omit the water entirely or add 1 tablespoon of water at a time until the butter reaches the desired consistency. Add Sriracha and remaining 4 tablespoons butter. Cook, whisking constantly to avoid lumps forming, until butter is melted and sauce is smooth. Season with salt.
Assembly
- Transfer steaks to a cutting board and slice against the grain. Arrange steak slices on a platter, spoon over sauce, and garnish with scallions.
Notes
Recipe is from Bon Appétit and modified by me.
If you like this recipe, you may also like these other GFchow recipes. Low and Slow Rib Roast, Shawarma-Spiced Grilled Lamb, and Miso-Glazed Chilean Sea Bass.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Wow, looks absolutely amazing!