The miso butter was excellent. (It would also be great on salmon.) I don't have a grill so I followed a recipe from Alton Brown for the rib eye. It's a combo of the stove and the oven. This was the best topping for the rib eye I've ever had. Also made the edamame salad. Terrific complement to the dish.
Grilled Rib-eye Steaks with Miso Butter
Compound butter—made by blending such flavorings as herbs, wine, citrus juice, and garlic with butter—is a classic French accompaniment to meats and vegetables. Japanese miso paste makes a great butter and imparts the savory quality of umami (a word that roughly translates as "delicious essence"), making it the perfect topper for rib-eye steaks.
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- Calories: 1030
- Calories from fat: 71%
- Protein: 57g
- Fat: 81g
- Saturated fat: 35g
- Carbohydrate: 19g
- Fiber: 3.3g
- Sodium: 521mg
- Cholesterol: 237mg
- 1/2 cup unsalted butter, softened
- 2 tablespoons plus 1 tsp. white or yellow miso paste (see Notes)
- 1 tablespoon finely minced fresh chives
- 1 1/2 teaspoons minced garlic
- 4 boneless rib-eye steaks (3/4 to 1 in. thick)
- Salt and freshly ground black pepper
- 4 sweet onions, such as Walla Walla or Maui
- About 3 tbsp. olive oil, divided
- 1. In a small bowl, stir together butter, miso, chives, and garlic. Spoon butter mixture onto a square of plastic wrap, fold plastic over butter from the top and the bottom, and use your hands to form it into a log shape about 1 1/2 in. thick. Twist sides to close. Put in freezer for 30 minutes or until firm.
- 2. Meanwhile, rinse steaks, pat dry, and season well with salt and pepper; set aside at room temperature, 15 to 25 minutes. Peel onions and cut in half crosswise. Trim about 1/2 in. off rounded sides of each onion so halves lie flat. Rub onions with some olive oil and salt and pepper to taste.
- 3. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. above cooking grate for only 3 to 4 seconds). Grill onions 2 minutes, then add steaks and grill until nicely browned, 3 to 4 minutes. Turn everything over. Onions will need another 6 to 8 minutes, until they're softened and nicely browned. For steaks, cook an additional 2 to 4 minutes for rare, 5 to 7 minutes for medium-rare, and 8 to 15 minutes for well done (cut to check).
- 4. Top each steak with 2 tsp. miso butter (you will have some butter left over). Serve with onions and a simple green salad if you like.
- Note: Nutritional analysis is per serving.
Find miso—fermented soybean paste—in Asian markets, natural-foods stores, and supermarkets.
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