Ingredients: |
Ingredients: 1/2 C. unsalted butter, softened
2 Tbsp. plus 1 tsp. white or yellow Miso paste
1 Tbsp. finely minced fresh chives
1 1/2 tsp. minced garlic
4 boneless rib-eye steaks (3/4 to 1 inch thick)
Salt and freshly ground black pepper
4 sweet onions, such as Walla Walla or Maui
About 3 tbsp olive oil, divided
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Directions: |
Directions:
In a small bowl, stir together butter, Miso, chives, and garlic. Spoon butter mixture onto a square of plastic wrap, fold plastic over butter from the top and the bottom, and use your hands to form it into a log shape about 1 1/2 inch thick. Twist sides to close. Put in freezer for 30 minutes or so to firm. Meanwhile, rinse steaks and pat dry: season well with salt and pepper, set aside at room temperature, 15 to 25 minutes. Peel onions and cut in half crosswise. Trim about 1/2 inch off rounded sides of each onion so halves lie flat. Rub onions with some olive oil and salt and pepper to taste. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 inches above cooking grate for only 3 to 4 seconds). Grill onions 2 minutes, then add steaks and grill until nicely browned, 3 to 4 minutes. Turn everything over. Onions will need another 6 to 8 minutes, until they're softened and nicely browned. For steaks, cook an additional 2 to 4 minutes for rare, 5 to 7 minutes for medium-rare, and 8 to 15 minutes for well done (cut to check). Top each steak with 2 tsp. Miso butter. Serve with onions and a simple green salad if you like. Serves 4.
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This recipe for Rib-Eye Steaks with Miso Butter is from