Here we are creating a compound butter which is a classic French accompaniment to meats and vegetables. Miso paste makes a great butter. It brings that “umami” flavor to the meat. You’ve no doubt heard chefs talking about umami. It roughly translates to “deliciousness.”
New York steak with miso butter
Serves 4
1/2 cup (1 stick) softened unsalted butter
2 tablespoons white or yellow miso paste
1 tablespoon minced chives
1 teaspoon minced garlic
1/2 teaspoon coarsely ground black pepper plus more for seasoning steak
4 New York steaks, each 6 to 8 ounces at room temperature
Olive oil
Kosher salt
Garnish: Grilled scallions and cultivated wild mushrooms
In a small bowl beat the butter, miso, chives, garlic and black pepper together. Spoon mixture onto a square of plastic wrap, fold wrap over and form into a sausage shape, twisting the ends to about 1-1/2 inches thick. Refrigerate until firm. Can be made several days ahead and stored refrigerated or frozen.
Pat steak dry, brush with oil and season liberally with salt and pepper. With a grill or grill pan on moderately high heat, grill the steaks until medium rare (135 degrees or so), about 5 minutes. Good time to pull out your instant read meat thermometer.
Top each steak with a tablespoon of the miso butter and serve with grilled scallions and mushrooms of your choice.
