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Seared Steaks & Miso Butter
with Marinated Bok Choy
35 MIN
2 Servings
From the Test Kitchen
A duo of irresistibly rich toppings elevate these simple steaks: sweet soy glaze and butter mixed with savory miso paste. (Chefs, sushi rice is “stickier” than other varieties because of its high starch content, which is why we rinse it before cooking.)
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NutritionPER SERVING
-
Calories870 Cals (est.)
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fresh
ingredients
Title
-
2 Steaks
-
1 cup Sushi Rice
- 10 oz Baby Bok Choy
- 2 Tbsps Soy Glaze
- 1 Tbsp Mirin
- 2 Tbsps Butter
- 1 Tbsp Sweet White Miso Paste
- 1 tsp Furikake
- 4 tsps Yuzu Juice
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
If you’re grilling, preheat the grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Place the butter in a bowl and set aside to bring to room temperature. Cut off and discard the root end of the bok choy; thinly slice.
2
Cook the rice:
Thoroughly rinse the rice. In a small saucepan, combine the rinsed rice, a big pinch of salt, and 1 1/4 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin. Cover to keep warm.
3
Marinate the bok choy:
While the rice cooks, in a medium bowl, combine the sliced bok choy, furikake, yuzu juice, remaining mirin, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Cook the steaks:
STOVE: Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the steaks dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.
5
Make the miso butter:
While the steaks rest, to the bowl of softened butter, add the miso paste. Stir to thoroughly combine.
6
Slice the steaks & serve your dish:
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, soy glaze, and miso butter. Serve with the marinated bok choy on the side. Enjoy!
1
Prepare the ingredients:
If you’re grilling, preheat the grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Place the butter in a bowl and set aside to bring to room temperature. Cut off and discard the root end of the bok choy; thinly slice.
2
Cook the rice:
Thoroughly rinse the rice. In a small saucepan, combine the rinsed rice, a big pinch of salt, and 1 1/4 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin. Cover to keep warm.
3
Marinate the bok choy:
While the rice cooks, in a medium bowl, combine the sliced bok choy, furikake, yuzu juice, remaining mirin, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Cook the steaks:
STOVE: Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the steaks dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.
5
Make the miso butter:
While the steaks rest, to the bowl of softened butter, add the miso paste. Stir to thoroughly combine.
6
Slice the steaks & serve your dish:
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, soy glaze, and miso butter. Serve with the marinated bok choy on the side. Enjoy!
Tips from Home Chefs