I mentioned several times that my daughter has been planning and making a couple of meals a week some weeks not every week. But I love when I don’t have to do all the work. And it is work to come up with a plan, buy the ingredients, take those ingredients and make it into something the 3 of us would like to eat. That is not to say that each meal we make is “work” sometimes a bowl of cereal hits the spot. On rare occasions we have even had hot fudge sundaes for dinner. Not my finest moments but still winning!
The recipe I am sharing today was supposed to be made by my daughter but she had to work late so I took over for her. It is another Chrissy Teigen recipe, love her or hate her she really can cook good food. Though after making this for dinner the other night we differ on the cooking of asparagus. My family likes a little more snap to their veggies; Chrissy likes her a little more, trying to think of another word for mushy but it is escaping me at the moment.
The spicy garlic miso butter is money and you should really make this and smear it over your next rib eye however you want to cook it. This recipe seared the steak and simmered the asparagus in the same pan in some chicken broth. The only change I would make would to either use less chicken broth or let the broth reduce in the pan before adding my asparagus so it still has some snap.
Seared Steak with spicy garlic-miso butter
Ingredients
- 1 pound boneless rib eye steak about 1 1/4 inch thick
- 1 tablespoon kosher salt plus more for taste
- 1 tablespoon butter
- 1 clove garlic minced
- 3/4 pound asparagus bottoms trimmed, cut into 2-inch pieces
- 1 cup chicken broth
- 1/4 cup spicy garlic miso butter
spicy garlic miso butter
- 1 stick butter at room temperature
- 1/4 cup white (shiro) miso
- 2 tablespoon chives finely minced
- 3 cloves garlic finely minced
- 1/2 teaspoon black pepper
- cayenne pepper generous pinch
Instructions
Spicy garlic miso butter
- in a medium bowl, mash together all the ingredients. You can leave it in the bowl, roll into a tube in some plastic wrap and slice as discs. Chill in the fridge until ready to use.
- Heat a cast-iron skillet over medium-high heat until it is very hot, about 5-6 minutes. Pat the steak dry with some paper towels and then season both sides with salt and pepper. Place the steak in the hot pan and DON'T TOUCH IT for 5 minutes, flip it once and leave it alone for another 4-5 minutes for medium-rare. I don't recommend it but you can leave it a little longer if you want it more well done. transfer the steam to a cutting board and let it rest.
- remove all but 1 tablespoon of grease out of the pan and return the pant o medium heat. Add the butter, let it melt then add the garlic. Let the garlic cook for 30 seconds, careful not to burn it. Add the asparagus and the chicken broth and cook, stirring once in awhile, until the broth evaporates into a glaze and the asparagus is al dente, 2-3 minutes. season with salt and pepper
- slice the steak and arrange on plates or a platter, dollop as much as you would like of the miso butter on top. place the asparagus along side.
