epicurious5.0
Strip Steak With Umami Butter Sauce
Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.
👥 4 Servings👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●pan
- ●saucepan
- ●blender
- ●whisk
- ●cutting board
📝 Preparation Steps
1
Heat a dry large heavy skillet, preferably cast iron, over medium-high. Season steaks generously with salt, then coat with oil. When skillet is very hot, cook steaks, turning every ⏱️ 2 minutes or so, until deeply browned and an instant-read thermometer inserted into thickest part registers 120° for medium-rare (internal temperature should climb to about 130° as steaks rest), 8–⏱️ 10 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest ⏱️ 10 minutes.
2
Meanwhile, melt 1 Tbsp. butter in a small saucepan over medium heat. Add miso and cook, stirring and scraping bottom of pan constantly, until miso darkens a few shades and smells very toasty and nutty (it will stick to pan), about ⏱️ 4 minutes. Pour in ¼ cup water and whisk until incorporated, scraping bottom of pan to release any browned bits. Add Sriracha and remaining 4 Tbsp. butter; cook, whisking constantly, until butter is melted and sauce is smooth. Season with salt. If your miso is a bit lumpy, use an immersion blender to blend sauce directly in pan until smooth (or carefully blend in a regular blender).
3
Transfer steaks to a cutting board and slice against the grain. Arrange on a platter and spoon some butter sauce over; top with scallions. Serve remaining butter sauce alongside.
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