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.

  • Author: zenak
  • 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)


  1. Let your steaks sit at room temperature for 1 hour before you cook them.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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