Juicy steak with a browned crust laced with an umami rich sauce with notes of miso and garlic. This is a highly addictive steak that can be made in 20 mins from start to finish.
Why This Works
This marinade creates a delicious, umami-packed steak that’s hard to resist! Even if you don’t typically enjoy spicy foods, don’t be deterred by the chili garlic sauce. The spiciness is balanced out by the subtle, nutty and umami flavor of the miso which also add a nice tanginess to the steak. This recipe is easy and quick to make, taking only 20 minutes from start to finish. Note that the miso used in this recipe will not be as strong as the red miso commonly used in miso soup.
Which type of beef do I need?
Get the boneless strip steak (also known as a top loin or New York strip). You can also substitute it with a rib eye or filet mignon. Make sure to choose a steak that is not too thin to prevent overcooking. Aim for a piece that is between 1.5 and 2 inches thick.
What type of fat do I require to cook steak?
When it comes to searing, the key is to use fats that have a high smoke point. This means they can withstand high temperatures without smoking or burning, which is essential for creating a flavorful crust. Personal preference and availability may vary, but some of the best options include grapeseed oil, canola oil, peanut oil, avocado oil and clarified butter or ghee.
- Grapeseed oil: smoke point of 420°F (215°C)
- Canola oil: smoke point of 400°F (205°C)
- Peanut oil: smoke point of 400°F (205°C)
- Avocado oil: smoke point of 520°F (270°C)
- Clarified butter, or Ghee: smoke point of 485°F (252°C)
How do I reverse sear?
An alternative method is called a reverse sear. This method is a way to cook a steak that results in a perfectly cooked piece of meat, with a crusty exterior and a juicy, tender interior. This is achieved by baking the steak until it reaches an internal temperature that is 10° below your targeted doneness then searing it on a pan to form a crust.
Here’s a basic outline of how to reverse sear a steak:
- Season your steak generously with salt for at least one hour and up to overnight.
- Preheat your oven for approximately 15 minutes until it reaches 250°F (120°C).
- Place the steak on a oven safe, lined baking tray on the center rack of the oven. Bake until it reaches an internal temperature of about 110-115°F (43-46°C) for rare, 120-125°F (49-52°C) for medium-rare, 130-135°F (54-57°C) for medium, or 140-145°F (60-63°C) for medium-well, as desired.
- Remove the steak from the oven and let it rest for a few minutes.
- While the steak is resting, heat a cast iron skillet, grill pan, or non-stick ceramic pan over medium-high heat. When the pan gets hot, add the oil.
- Once the oil starts to glisten and smoke, add the steak. Sear without moving the steak for about 30-60 seconds per side, flipping continuously or until a crusty dark brown crust forms. It should resemble the color of molasses.
- Remove the steak from the skillet. Add compound butter if desired and let it rest for 10 minutes, permitting the juices to redistribute throughout the meat keep it juicy.
- Slice the steak and sprinkle with flaky salt.
What other special equipment do I need?
The cooking time of a steak may vary depending on the thickness of the steak and your desired level of doneness. A foolproof way to cook it perfectly is to use a meat thermometer. The internal temperature of a steak is one of the most important factors in determining its texture. A thermometer allows you to check the temperature of the meat without cutting into it and losing juices. Although it is not strictly necessary to cook a steak with, it can be very helpful.
What is miso?
Miso is an essential condiment in Japanese cuisine that is made by fermenting soybeans, barley, or other grains with salt and a fungus called koji. After a fermentation period of 18 months, these ingredients transform into a paste that has a distinct, savory, nutty, and umami-rich flavor. Miso is considered just as important as soy sauce in Japanese cuisine and used as a seasoning in various dishes.
What are the different types of miso?
Miso comes in a range of flavors that can vary from subtle to strong. The type of miso that many people are familiar with is red miso, which is often used in miso soup. Red miso has a distinct, strong and bold taste that makes it the richest in flavor among all types of miso. On the other hand, shiro miso, also known as white miso, has a mild and sweet taste and it considered the most subtle type. I personally prefer using shiro for both sweet and savory dishes due to its versatility.
Miso Soy Garlic Steak
- 1 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp chili garlic sauce
- 3 tbsp shiro miso (aka white miso)
- 1 tbsp sugar
- 2 garlic cloves trimmed, minced
- 2 tsp fresh ginger peeled, grated
- 1 lb rib eye steak patted dry
- 1 tbsp rice vinegar
- 4 tbsp unsalted butter
- Prep | Season both sides of the steak with salt. Dry brine on a wire rack in the fridge for 1 hour minimum or overnight.
- Marinade and Sauce | Add soy sauce, sesame oil, chili garlic sauce, miso, sugar, ginger, garlic, and rice vinegar into a bowl. Mix until evenly distributed.
- Cook | Place a pan on the stove at medium-high heat. Once the pan starts to smoke add oil. Add the steak with the fat cap down. Flip until a nice crust starts to form approximately every 30-60 seconds. Pull when the steak reaches an internal temp of 115°F for medium rare. Transfer on a cutting board, add a scoop of compound butter, and let it rest for 10 minutes.
- Assemble | Cut steak against the grain and top with flakey salt and the miso sauce. Serve hot with steamed jasmine rice.