Magazine article Sunset

Steak with Miso

Magazine article Sunset

Steak with Miso

Article excerpt

Give juicy rib-eye a savory Japanese twist

Grilled rib-eye steaks with miso butter

Compound butter-made by blending such flavorings as herbs, wine, citrus juice, and garlic with butter-is a classic French accompaniment to meats and vegetables. Japanese miso paste makes a great butter and imparts the savory quality ofumami (a word that roughly translates as "delicious essence"), making it the perfect topper for rib-eye steaks.

PREP AND COOK TIME 40 minutes

MAKES 4 servings

NOTES Find miso-fermented soybean paste-in Asian markets, natural-foods stores, and supermarkets.

½alted butter, softened

2 tbsp. plus 1 tsp. white or yellow miso paste (see Notes)

1 tbsp. finely minced fresh chives

1 ½ tsp. minced garlic

4 boneless rib-eye steaks (¾ to 1 in. thick)

Salt and freshly ground black pepper

4 sweet onions, such as Walla Walla or Maui

About 3 tbsp. olive oil, divided

1. In a small bowl, stir together butter, miso, chives, and garlic. Spoon butter mixture onto a square of plastic wrap, fold plastic over butter from the top and the bottom, and use your hands to form it into a log shape about 1 ½ in. thick. Twist sides to close. Put in freezer for 30 minutes or untilfirm.

2. Meanwhile, rinse steaks, pat dry, and season well with salt and pepper; set aside at room temperature, 15 to 25 minutes. Peel onions and cut in half crosswise. Trim about ½ in. off rounded sides of each onion so halves lie flat. Rub onions with some olive oil and salt and pepper to taste.

3. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.