Go Back
–+ servings
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

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 1
Course: Dinner, Main Course, Meat
Cuisine: American, Japanese-inspired
Calories: 1041
Ingredients Equipment Method Nutrition 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.
  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.
  14. Slice against the grain.
  15. 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

Notes

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.

Tried this recipe?

Let us know how it was!