Miso Butter Steaks with Snap Pea & Carrot Rice
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Miso Butter Steaks

with Snap Pea & Carrot Rice

30 MIN
+$2.99/serving 4 Servings
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  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak
  • with Ribeye Steak

    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 snap peas and carrots, plus a bit of sesame oil for a savory finish.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    ingredients
    Miso Butter Steaks with Snap Pea & Carrot Rice
    Title
    • 1 20-Oz Pasture-Raised Ribeye Steak
    • ¾ lb Carrots
    • 3 Tbsps Sweet White Miso Paste
    • 3 Tbsps Soy Glaze
    • 1 cup Long Grain White Rice
    • 1 Tbsp Sesame Oil
    • 2 oz Salted Butter
    • 1 Tbsp Rice Vinegar
    • ½ lb Sugar Snap Peas
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. 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. 

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. Peel the carrots; thinly slice on an angle.

    Cook the steak
    3 Cook the steak

    Pat the steak 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 steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] 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.

    Cook the vegetables & finish the rice
    4 Cook the vegetables & finish the rice

    While the steak rests, to the pan of reserved fond, add the halved peas and sliced 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 6 minutes, or until lightly browned. 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.

    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 steak; slice crosswise against the grain. Serve the sliced steak with the finished rice. Top the steak with the soy glaze and miso butter. Garnish with the togarashi. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. 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. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. Peel the carrots; thinly slice on an angle.

    Prepare the ingredients
    Cook the steak
    3 Cook the steak

    Pat the steak 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 steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] 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 steak rests, to the pan of reserved fond, add the halved peas and sliced 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 6 minutes, or until lightly browned. 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 steak; slice crosswise against the grain. Serve the sliced steak with the finished rice. Top the steak with the soy glaze and miso butter. Garnish with the togarashi. Enjoy!

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