21"-thick New York strip steaksabout 3/4-1 lb. each
Kosher salt
2tablespoonsolive oil
5tablespoonsunsalted buttercut into individual tablespoon pieces, divided
2tablespoonswhite or yellow misomake sure to buy GF miso, I use Shirakiku Organic, Gluten Free Miso
3tablespoonsSrirachaif you like it hot, go up to 1/2 cup
2scallionsthinly 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
If you prefer to grill the steaks, heat grill on medium high and follow same cooking instructions as written above. Adjust heat or move steaks around if you get flare ups.