Miso Butter Steaks with Bok Choy & Carrot Rice
Family Friendly

Miso Butter Steaks

with Bok Choy & Carrot Rice

30 MIN
$13.44/serving 4 Servings
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    From the Test Kitchen

    A duo of irresistibly rich toppings elevate simply seared steaks with a delicious umami twist: a drizzle of sweet soy glaze and a dollop of a rich compound butter (mixed with savory miso paste). It’s all served with fluffy rice mixed with sautéed bok choy and carrots, plus a bit of sesame oil for a savory finish.

    Get Cooking
    • Nutrition
    • Calories
      720 Cals (est.)
    Miso Butter Steaks with Bok Choy & Carrot Rice
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1 cup Long Grain White Rice
    • ¾ lb Carrots
    • 3 Tbsps Soy Glaze
    • 3 Tbsps Sweet White Miso Paste
    • 15 oz Baby Bok Choy
    • 2 oz Salted Butter
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities).Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel the carrots; thinly slice on an angle. In a bowl, combine the chopped bok choy stems and sliced carrots.

    Prepare the ingredients
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    4 Cook the vegetables & finish the rice

    While the steaks rest, to the pan of reserved fond, add the prepared bok choy stems and carrots; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of cooked rice. Add the sesame oil and stir to thoroughly combine. Taste, then season with salt and pepper if desired.

    Cook the vegetables & finish the rice
    Finish & serve your dish
    5 Finish & serve your dish

    In a bowl, combine the softened butter and miso paste. Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice. Top the steaks with the soy glaze and miso butter. Garnish with the togarashi. Enjoy!

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