More ribeye!
Here’s a great recipe that takes steak to a higher level. Cooking the steak is easy enough, but the secret to this great recipe is the sauce.
This recipe is from Bon Appetit, but you could easily cook the steak any way you wish, and just follow the sauce recipe.
What you’ll need
- 1 or 2 1″-thick (or thicker) New York strip steaks (I prefer ribeye, which I used instead)
- 2T extra-virgin olive oil or vegetable oil
- 2 scallions, thinly sliced
- 2T white or yellow miso (red miso worked just fine)
- 0.5 cups Sriracha
- 5T unsalted butter, divided
- Kosher salt
What to do
Here’s how the recipe says to cook the steak: Allow the steak to get close to room temperature then generously salt it and coat it with oil. Heat a dry large heavy skillet, preferably cast iron, over medium-high. When skillet is very hot, the cook steaks, turning every 2 minutes or so, until the steak is deeply browned. Insert an instant-read thermometer into the thickest part of the steak. You want it to register 120° for medium-rare—about 8–10 minutes of cooking. Transfer the steaks to a wire rack inside a rimmed baking sheet and let it rest for 10 minutes.
While the steak is resting, melt 1T butter in a small saucepan over medium heat. Add the miso and cook, stirring and scraping bottom of pan constantly, until the miso darkens and smells very toasty and nutty (it will stick to pan)—about 4 minutes. Pour in 0.25 cups hot water into the pan and whisk until incorporated, scraping the bottom of pan to release any browned bits.
Add the Sriracha and remaining 4T butter to the saucepan, and cook, whisking constantly, until the butter is melted and the sauce is smooth. If the miso is a bit lumpy, you can use an immersion blender to blend sauce directly in pan until smooth.
Cut the steak into strips and put it on a serving tray, then spoon the sauce over the meat, followed by the sliced scallions. Serve the extra sauce in a bowl, along with the steak.
Enjoy!
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