Dry Age the Steak (Optional but Recommended)

Season the steak generously—about 30% more salt than usual.

Place uncovered on a cooling rack over a sheet tray and refrigerate for 1 hour up to 5 days.

Remove from fridge 90 minutes before cooking to come to room temp.

Make the Red Miso Butter

Char the jalapeño over an open flame until blistered. Cool slightly, remove stem and seeds, and chop.

In a food processor, blend miso, softened butter, and jalapeño until smooth.

Transfer to plastic wrap, roll into a log, press out air, and twist the ends. Chill until firm.

Cook the Steak

Preheat oven to 375°F.

Heat cast iron over medium-high and add avocado oil.

Sear steak for 4 minutes on the first side, flip, cook 1 minute.

Add 2 tablespoon butter, garlic, and thyme. Baste for 2 minutes.

Transfer to oven and cook until 115–130°F internal temp.

Rest on cooling rack and pour pan juices over the top.

Rest & Serve

Let rest 5 minutes.

Slice against the grain.

Top with a thick slice of miso butter and let it melt over the hot steak.