ivan and i were looking through Chrissy Teigen’s latest cookbook, “hungry for more” which is filled with great recipes, but one of them caught my eye as a must try asap. it was for a steak with miso butter, chrissy raves about the butter, something i’d never tried before so i wanted to give it a go. and wowowow, it is so good. i ended up taking the leftover butter home and started putting it on everything, toast with eggs, vegetables, pasta, etc. i may have gone a bit over board but it really is so good, the flavor is hard to describe, you gotta try it. we cooked the steak how i learned to in cooking school which is also the way chrissy recommends, dry steak with salt and pepper on each side, screaming hot pan, set the steak down and do not touch it, flip it and finish in the oven, perfect every time! – joanie
what you’ll need:
• 1 lb ribeye steak (we used 1lb t-bone steak)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1 tablespoon butter
• 1 glove garlic finely chopped
• 1 cup low sodium chicken broth
• 8 oz broccolini
• 1 stick of butter at room temperature
• 1/4 cup white miso
• 2 tablespoons finely minced chives
• 3 cloves garlic finely diced
• 1/2 teaspoon black pepper
• generous pinch of cayenne pepper
to make the steak, pre-heat oven to 375, heat a cast iron skillet over medium to high heat. pat the steak dry with paper towels and season both sides with salt and pepper. place the steak in the pan and let sit for 3- 4 minutes, undisturbed. flip the steak and cook for an additional 4 minutes pop in the oven for about 3-5 minutes. then transfer the steak to a cutter board and let it rest.
in the same pan pour all but one tablespoon of steak grease out of the pan and return the pan to medium heat. add the butter and garlic and cook until golden, about 30 seconds. add the broccolini and chicken broth. cook until broth has evaporated into a glaze and the broccolini is al dente, this was about 5-7 minutes for us. season with salt and pepper.
mix the miso butter ingredients together in a small bowl.
to assemble slice the steak and arrange it on a serving platter, dollop as much of the miso butter as you eat on top and serve with the broccolini on the side.
images by: ivan solis