Recipe
Miso steak au poivre
35 min
Calories 1081 kcal
*Calories are for one serving.
Ingredients (2 servings)
| Boneless ribeye or New York strip steaks | 2 (280–340 g each) |
|---|---|
| Kosher salt | To taste |
| Coarsely cracked black pepper | 2 Tbsp |
| Neutral oil | 2 tsp |
| Unsalted butter | 2 Tbsp |
| 【Miso Au Poivre Sauce】 | |
| Shallot, finely minced | 1 |
| Garlic clove, grated | 1 |
| White miso paste | 1 Tbsp |
| Heavy cream | 1/2 cup |
| Beef stock | 1/4 cup |
| Soy sauce | 1 tsp |
| Kadoya Roasted Sesame Oil | 1 tsp |
| Butter | 1 tsp |
| 【For serving】 | |
| Fries, cooked | |
| 1 Tbsp sliced chives | for garnish |
Directions (35 min)
-
Pat steaks dry and season generously with salt. Press the cracked black pepper onto both sides of the steaks until evenly coated.
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Heat a cast iron skillet over high heat. Add neutral oil and sear steaks for 3–4 minutes per side for medium rare, adding butter during the final minute and basting continuously.
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Transfer steaks to a cutting board and let rest for 5–10 minutes.
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Lower heat to medium. Add shallot and garlic to the same pan and cook for 1–2 minutes until softened. Stir in white miso paste, heavy cream, beef stock, soy sauce, and Kadoya Roasted Sesame Oil. Simmer for 3–4 minutes until glossy and slightly thickened. Finish with butter.
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Slice the steaks and spoon the miso au poivre sauce over the top. Garnish with fresh chives and serve with fries.
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