Ribeye w/ Miso Butter

Perfectly seared ribeye meets a bold, umami-rich miso butter made with fire-roasted jalapeño and Roland Foods Red Miso. Balanced heat, deep flavor, and restaurant-quality results.

Why You'll Love Ribeye w/ Miso Butter

This steak hits every note-crispy crust, juicy center, and a melting pat of miso-jalapeño butter that turns it into something unforgettable. With Roland Foods Red Miso in the mix, every bite delivers savory, spicy, buttery bliss.

Tips and Tricks

• Salt generously and dry-age in the fridge (even for 1 hour) for next-level sear and flavor.
• Use a thermometer to nail the perfect doneness-don't guess.
• Freeze leftover miso butter for easy flavor bombs later on.

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.

Common Questions

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. Balanced heat, deep flavor, and restaurant-quality results.

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Prep Time 20 minutes mins

Total Time 1 hour hr

Course: Dinner, Main Course, Meat

Cuisine: American, Japanese-inspired

Calories: 1041

Ingredients Equipment Method Nutrition

Ingredients

  

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. Dry Age the Steak (Optional but Recommended)
2. Season the steak generously-about 30% more salt than usual.
3. Place uncovered on a cooling rack over a sheet tray and refrigerate for 1 hour up to 5 days.
4. Remove from fridge 90 minutes before cooking to come to room temp.
5. Make the Red Miso Butter
6. Char the jalapeño over an open flame until blistered. Cool slightly, remove stem and seeds, and chop.
7. In a food processor, blend miso, softened butter, and jalapeño until smooth.
8. Transfer to plastic wrap, roll into a log, press out air, and twist the ends. Chill until firm.
9. Cook the Steak
10. Preheat oven to 375°F.
11. Heat cast iron over medium-high and add avocado oil.
12. Sear steak for 4 minutes on the first side, flip, cook 1 minute.
13. Add 2 tablespoon butter, garlic, and thyme. Baste for 2 minutes.
14. Transfer to oven and cook until 115-130°F internal temp.
15. Rest on cooling rack and pour pan juices over the top.
16. Rest & Serve
17. Let rest 5 minutes.
18. Slice against the grain.
19. Top with a thick slice of miso butter and let it melt over the hot steak.

Nutrition

Calories: 1041kcalCarbohydrates: 16gProtein: 8gFat: 108gSaturated Fat: 60gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gTrans Fat: 4gCholesterol: 241mgSodium: 4492mgPotassium: 187mgFiber: 3gSugar: 4gVitamin A: 3099IUVitamin C: 3mgCalcium: 72mgIron: 2mg

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