Steak with Miso-Scallion Board Sauce

Ingredients

• 4 steaks, preferred cut (Use your favorite cut; quantity and size were not visible in the source.)
• 4 tbsp unsalted butter (Softened; keep at room temperature while the steak cooks so it melts readily.)
• 2 tbsp miso (Red or white miso, or a combination. Exact amount was not visible in the source.)
• 4 scallions (Finely sliced; exact amount was not visible in the source.)
• 2 clove garlic (Finely grated or minced; inferred from the style of sauce and not visible in the source.)
• 1 tsp fresh ginger (Finely grated; inferred and not visible in the source.)
• 1 tbsp neutral oil (For searing or grilling the steak; exact amount was not visible in the source.)
• kosher salt (To season the steaks; amount not stated.)
• black pepper (To season the steaks; amount not stated.)

Steps

1. 1

   Remove the steaks from the refrigerator and pat them dry. Season all sides generously with kosher salt and black pepper, then allow them to sit while you prepare the board sauce.

2. 2

   On a large cutting board, combine the softened butter, miso, sliced scallions, garlic, and ginger. Use a knife or spatula to work the ingredients together into a relatively even paste or compound-butter mixture.

3. 3

   Leave the butter mixture at room temperature while the steak cooks. Do not refrigerate it; keeping it soft allows it to melt over the hot meat.

4. 4

   Heat a heavy skillet or grill over high heat until very hot. Add the neutral oil if using a skillet, then add the steaks.

5. 5

   Cook the steaks to your preferred doneness, turning as needed to brown both sides and develop a deeply colored crust. For medium-rare, cook until the center reaches about 130°F / 54°C; cooking time will vary with the cut and thickness.

6. 6

   Transfer the hot steaks directly onto the board sauce. Scoop the butter mixture over the tops of the steaks so it begins to melt and run down the sides.

7. 7

   Let the steaks rest on the board for several minutes, allowing the melted miso butter to mingle with the meat juices.

8. 8

   Carve the steaks across the grain. Toss or drag the slices through the miso-scallion board sauce and serve immediately from the cutting board.

Notes

The source states that board sauces can be doubled or tripled and that either red or white miso works; a combination is also suitable. The published page was membership-gated, so the exact ingredient list and detailed method were not visible in the supplied source. Quantities and several ingredients above are therefore culinary estimates rather than verified extraction.

Nutrition per serving

• main
• steak
• East Asian-inspired
• umami-rich
• skillet
• grilled
• high-protein
• gluten-free if using gluten-free miso