Dan Goldberg
Total Time
40 Mins
Makes 4 servings

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.

How to Make It

Step 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.

Step 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.

Step 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).

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Chef's Notes

Find miso—fermented soybean paste—in Asian markets, natural-foods stores, and supermarkets.

Ratings & Reviews

mse2008's Review

June 18, 2009
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.