Pan Seared Steak Smoky Miso Butter Watercress Salad

Pan-Seared Steak with Smoky Miso Butter and Watercress Salad

Name: Pan-Seared Steak with Smoky Miso Butter and Watercress Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 to 6 Servings
Ingredients: 2 tablespoons salted butter, room temperature; 1 tablespoon white or red miso; 3/4 teaspoon dry mustard; 1/2 teaspoon smoked sweet paprika; 1/2 teaspoon plus ¼ cup seasoned rice vinegar; 2 1-pound strip steaks, each about 1 inch thick, trimmed and patted dry; Kosher salt and ground black pepper; 1 tablespoon grapeseed or other neutral oil; 2 tablespoons soy sauce; 1 tablespoon sesame seeds, toasted; 2 bunches watercress, trimmed of tough stems, cut into 2- to 3-inch lengths; 3 scallions, thinly sliced on the diagonal

By Courtney Hill

4 to 6 Servings

30 minutes

Free

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In this recipe, big bold flavor is introduced only after cooking—we dot the just-cooked steaks with a compound butter made by mashing softened butter with miso, dry mustard and smoked paprika. As the meat rests, the juices mingle with the melting butter, creating a luscious, umami-rich sauce. Rather than serve the steaks as large hunks of meat, we slice and serve them on a salad of peppery watercress tossed with sesame seeds, soy sauce and rice vinegar. Note that the recipe calls for seasoned rice vinegar. If you have only regular rice vinegar, in the butter mixture, use an equal amount along with a pinch of white sugar; in the dressing, use 3½ tablespoons vinegar and ½ teaspoon white sugar, then season to taste with salt.

4 to 6

Servings

Tip

Don’t forget to reduce the heat to medium after adding the steaks to the skillet. This gentler heat ensures the steaks cook more evenly, so the edges aren’t overdone by the time the centers are at the right degree of doneness. Also, don’t shortcut the steaks’ resting time. As they rest, the meat finishes cooking with residual heat and the juices will redistribute throughout the muscle fibers instead of flow out onto the cutting board during carving.

30 minutes

2 tablespoons salted butter, room temperature

1 tablespoon white or red miso

3/4 teaspoon dry mustard

1/2 teaspoon smoked sweet paprika

1/2 teaspoon plus ¼ cup seasoned rice vinegar

2 1-pound strip steaks, each about 1 inch thick, trimmed and patted dry

Kosher salt and ground black pepper

1 tablespoon grapeseed or other neutral oil

2 tablespoons soy sauce

1 tablespoon sesame seeds, toasted

2 bunches watercress, trimmed of tough stems, cut into 2- to 3-inch lengths

3 scallions, thinly sliced on the diagonal

Ingredients

2

tablespoons salted butter, room temperature
1

tablespoon white or red miso
¾

teaspoon dry mustard
½

teaspoon smoked sweet paprika
½

teaspoon plus ¼ cup seasoned rice vinegar
2

1-pound strip steaks, each about 1 inch thick, trimmed and patted dry
Kosher salt and ground black pepper
1

tablespoon grapeseed or other neutral oil
2

tablespoons soy sauce
1

tablespoon sesame seeds, toasted
2

bunches watercress, trimmed of tough stems, cut into 2- to 3-inch lengths
3

scallions, thinly sliced on the diagonal

Directions

01

In a small bowl, mash together the butter, miso, mustard powder, paprika and the ½ teaspoon vinegar; set aside. Season the steaks on both sides with salt and pepper.
02

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes. Flip the steaks and cook until the second sides are well browned and the centers register 120°F for medium-rare, another 5 to 7 minutes. Transfer to a large plate, dot with the miso butter and tent with foil. Lest rest for 10 minutes.
03

Meanwhile, in a large bowl, stir together the remaining ¼ cup vinegar, the soy sauce and sesame seeds. Add the watercress and scallions; toss to coat. Place the salad on a large serving platter.
04

Transfer the steaks to a cutting board and slice them ¼ to ½ inch thick against the grain and on the diagonal. Arrange the slices on the salad, then drizzle on the accumulated juices.

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Reviews

Andrew N.

May 14, 2024

Monday night dinner

Very easy recipe to follow, and a quick dinner to prepare after work when home. The miso butter on the steak was delicious and paired great with the dressing of the salad. I did add a little sesame oil and cucumbers to the salad as well which were great additions.

Bill O.

November 19, 2023

Delicious

Made this along with the miso corn. Used red miso. Only problem was that in my cast iron pan 5 minutes per side took me past medium rare, but that's my fault.

Rebecca L.

July 18, 2023

Delicious Miso butter

This butter was so delicious! I used it on cauliflower steaks as well. Superb!

Michael Y.

June 3, 2023

Nice

Really liked this.

Natasha K.

June 5, 2024

Excellent!

Steak is an easy weeknight dish and the miso butter elevates it to restaurant-level. I used Dijon mustard instead of dry mustard, but no other changes. The butter doesn't completely melt when tented, but a quick slather or 2 with a knife does the trick. This is in the rotation permanently!

Brian K.

I love the addition of miso to your compound butter. I regularly use miso as a steak seasoning instead of traditional salt and pepper. Not only does it add salt but creates that steak house aging process since miso is a fermented soy bean paste. Prior to cooking, wipe off the miso paste with a paper towel after refrigerating steak uncovered overnight. The miso paste will burn and over flavor the steak.