Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
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.
tablespoons salted butter, room temperature
tablespoon white or red miso
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT