Ribeye w/ Miso Butter

Seared ribeye meets a bold, umami-rich miso butter made with fire-roasted jalapeño and Roland Foods Red Miso. Balanced heat and deep flavor in every bite.

Why You'll Love Ribeye w/ Miso Butter

This steak has a crispy crust, a juicy center, and a melting pat of miso-jalapeño butter on top. With Roland Foods Red Miso in the mix, every bite is savory, spicy, and buttery.

Tips and Tricks

• Salt generously and dry-brine in the fridge (even for 1 hour) for a better sear and more flavor.
• Use a thermometer to nail the perfect doneness-don't guess.
• Freeze leftover miso butter in portions to use later.

Variations

• Swap red miso for white miso for a milder, sweeter flavor.
• Add lemon zest and grated garlic to the butter for brightness.
• Try Fresno chili instead of jalapeño for less heat and more color.

Substitutions

• Use NY strip or filet in place of ribeye.
• Sub ghee or olive oil for avocado oil if needed.
• White miso can replace red miso-just reduce added salt slightly.

Best served with

• Garlic mashed potatoes
• Charred broccolini or asparagus
• Steamed jasmine or sticky rice
• Bold red wine or chilled sake

How to Store Leftovers

• Store sliced steak and miso butter separately in airtight containers. Steak keeps for up to 3 days in the fridge. Reheat gently in a skillet or oven. Miso butter can be frozen for up to 1 month and sliced as needed.

Ribeye w/ Miso Butter

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Perfectly seared ribeye meets a bold, umami-rich miso butter made with fire-roasted jalapeño and Roland Foods Red Miso. Basted in butter, garlic, and thyme, then finished with a slice of the miso butter melting on top.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 1

Course: Dinner, Main Course, Meat

Cuisine: American, Japanese-inspired

Ingredients Equipment Method Notes

Ingredients

  

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Steak

• 1 ribeye or NY strip 12-14 oz
• 1 teaspoon kosher salt
• 1 tablespoon avocado oil
• 2 garlic cloves
• A few sprigs thyme

Red miso butter

• 3 tablespoon red miso Roland Foods
• 1 jalapeño
• 8 tablespoon unsalted butter softened

Equipment

• Cast iron skillet
• Cooling rack + sheet tray
• Food processor

Method

 

1. Season the steak generously. About 30% more salt than usual.
2. Place uncovered on a cooling rack over a sheet tray and refrigerate for 1 hour up to 5 days.
3. Remove from fridge 90 minutes before cooking to come to room temp.
4. Char the jalapeño over an open flame until blistered. Cool slightly, remove stem and seeds, and chop.
5. In a food processor, blend miso, softened butter, and jalapeño until smooth.
6. Transfer to plastic wrap, roll into a log, press out air, and twist the ends. Chill until firm.
7. Preheat oven to 375°F.
8. Heat cast iron over medium-high and add avocado oil.
9. Sear steak for 4 minutes on the first side, flip, cook 1 minute. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
10. Add 2 tablespoon butter, garlic, and thyme. Baste for 2 minutes.
11. Transfer to oven and cook until 115-130°F internal temp.
12. Rest on cooling rack and pour pan juices over the top.
13. Let rest 5 minutes. The multi-sear and rest method builds crust slowly while keeping the inside perfectly even, with no grey band and no overcooked edge.
14. Slice against the grain.
15. Top with a thick slice of miso butter and let it melt over the hot steak.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: let the steak rest before slicing, but it's best eaten right away while hot. The miso butter makes more than you need for one steak, wrap the extra log in plastic and keep it in the fridge for up to 2 weeks, or freeze it and slice off rounds as needed.

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