Nori Miso Butter Steak
I don’t have the words to describe how delicious this steak is! The star of the show is the 3-ingredient nori butter that packs a big umami punch. If you’re not a steak person, try it with chicken, fish, mushroom, tofu… anything really!
@seemagetsbaked put me on to eating steak with rice as it absorbs all the delicious juices and I highly recommend you do the same.
- Prep Time: 5 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- 2 ribeye steaks (approx. 250g each, 3cm thick)
- 1 nori sheet
- 120g unsalted butter, softened
- 50g white miso paste
- vegetable oil
- cooked rice, to serve (optional)
- Let your steaks sit at room temperature for 1 hour before you cook them.
- Place the nori sheet into a food processor and blitz until ground, then add the butter and white miso paste and blitz until well-combined.
- Scrape out the butter onto some greaseproof paper or clingfilm and roll into a cylinder. You can store it in the fridge for up to a week or pop it into the freezer, where it will keep for up to 2 months.
- Season your steaks with salt and rub with a splash of vegetable oil. Heat a large skillet or griddle pan over medium-high heat until smoking hot, then add the steaks and sear for 2 minutes on the first side. Flip, add a couple of knobs of the nori miso butter and cook for a further 2 to 3 minutes on the other side, basting constantly.
- Transfer to a baking dish, top with the residual nori miso butter and rest for 5 to 10 minutes (you can add extra butter if you’d like).
- Once rested, slice the steaks against the grain and serve with rice or your sides of choice – enjoy!
Note: this recipe makes more butter than you need.