‘’It starts with a base of caramelized miso, which deepens its savoury-nutty flavour, and adds body to the finished dressing. It brings tang and a gentle pulse of heat from the vinegary Sriracha. It is assertive enough to push through the intensity of a well-seared steak like a late commuter at rush hour, yet would also be fantastic on any other protein like tofu, chicken, or even fish. Keep it warm until ready to use, and in case your miso brings any unwanted lumps, a quick pulse with an immersion blender will smooth them out and create the silkiest possible sauce.’’ — Chris Morocco
- 2 1"-thick New York strip steaks (about 12 oz. each)
- Kosher salt
- 2 Tbsp. extra-virgin olive oil or vegetable oil
- 5 Tbsp. unsalted butter, cut into pieces, divided
- 2 Tbsp. white or yellow miso
- ½ cup Sriracha
- 2 scallions, thinly sliced
- Heat a dry large heavy skillet, preferably cast iron, over medium-high. Season steaks generously with salt, then coat with oil. When skillet is very hot, cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into thickest part registers 120° for medium-rare (internal temperature should climb to about 130° as steaks rest), 8–10 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 10 minutes.
- Meanwhile, melt 1 Tbsp. butter in a small saucepan over medium heat. Add miso and cook, stirring and scraping bottom of pan constantly, until miso darkens a few shades and smells very toasty and nutty (it will stick to pan), about 4 minutes. Pour in ¼ cup water and whisk until incorporated, scraping bottom of pan to release any browned bits. Add Sriracha and remaining 4 Tbsp. butter; cook, whisking constantly, until butter is melted and sauce is smooth. Season with salt. If your miso is a bit lumpy, use an immersion blender to blend sauce directly in pan until smooth (or carefully blend in a regular blender).
- Transfer steaks to a cutting board and slice against the grain. Arrange on a platter and spoon some butter sauce over; top with scallions. Serve remaining butter sauce alongside.
Recipe by Chris Morocco and food styling by Judy Kim
Article originally appeared on Bon Appetit US