Strip Steak With Umami Butter Sauce

Strip Steak With Umami Butter Sauce

By CHRIS MOROCCO
Total time 30 minutes
Serves 4
It starts with a base of caramelized miso, which deepens its savory-nutty flavor 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.

Ingredients

INGREDIENTS

2 Tbsp. Yamasan White Miso
1⁄2 cup Yellowbird Blue Agave Sriracha

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 scallions, thinly sliced

Preparation

STEP 1

Heat a dry large heavy skillet, preferably cast iron, over medium-high until very hot. Season steaks generously with salt, then coat with oil. Cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the 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.

STEP 2

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 1⁄4 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).

STEP 3

Transfer steaks to a cutting board and slice against the grain. Arrange on a platter and
spoon some sauce over; top with scallions. Serve remaining sauce alongside.

Back to Recipes