Pan-seared ribeye steak with miso butter recipe

Ingredients for Pan-seared ribeye with miso butter

• 56 g unsalted butter, softened

• 39 g yellow miso paste

• 15 ml vegetable oil

• 3 g thinly sliced spring onions

• 1/4 tsp black pepper

• 2 large ribeye steaks, at least 3.8 cm thick

• kosher salt, as desired for seasoning

• black pepper, as desired for seasoning

• 14 g unsalted butter

• 3 cloves garlic, roughly chopped

• 10 g thinly sliced white and light green parts of spring onion

• 10 g thinly sliced spring onion, for garnish

• 4 g coriander leaves, for garnish

How to make Pan-seared ribeye with miso butter

1. Prepare the miso butter. Combine the softened butter and miso in a small bowl. Add the chopped green onions and pepper, then mix until well combined. Keep at room temperature or roll into a 4 cm wide log using cling film and refrigerate. Slice before serving.

2. Warm the steaks. Adjust the oven rack to the centre position and preheat the oven to 135°C (fan 125°C). Place your cast-iron frying pan in the oven to warm up, as it retains heat well for searing. Set a wire rack on a rimmed baking tray and set aside.

3. Prepare the steaks. Pat the steaks dry with paper towels, pressing out as much moisture as possible. Season both sides with salt and pepper. Transfer the steaks to the wire rack and place it in the oven. This will help dry the surface moisture for quicker browning when cooking.

4. Cook the steaks in the oven. Cook until the internal temperature reaches 32–35°C for medium-rare, or 38–41°C for medium, about 15–20 minutes. The cooking time may vary depending on the thickness of the steaks. Remove the steaks from the oven.

5. Sear the steaks. In the warmed cast-iron frying pan, heat the vegetable oil over high heat until it just begins to smoke. Carefully add the steaks and sear until browned with a nice crust, about 2 minutes. Flip the steaks with tongs and sear the other side for 1½ to 2 minutes, or until an instant-read thermometer inserted into the thickest part registers 49–52°C for medium-rare or 54°C for medium.

6. Add flavour. Reduce the heat to medium and add the butter, garlic, and the white and light green parts of the green onion. Turn the steaks onto their sides to cook and render any remaining fat for about 1–2 minutes. Briefly baste the steaks with the butter, garlic, and green onion mixture to distribute the flavours and encourage browning.

7. Rest the steaks. Immediately transfer the steaks to a clean wire rack set on a baking tray and allow to rest for 10 minutes.

8. Serve. Top the steaks with the miso butter, additional chopped green onions, and fresh cilantro before serving.

Note: Preheating the steaks at a low temperature activates enzymes in the meat that help tenderise the beef. The aim of searing is to create a thick brown crust without overcooking the interior.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.