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Sliced medium-rare steak topped with a pat of herb butter and drizzled with a green herb sauce, served on a white plate.

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
Cook Time 40 minutes
Total Time 1 hour
Servings: 1
Course: Dinner, Main Course, Meat
Cuisine: American, Japanese-inspired
Ingredients Equipment Method Notes

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. 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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