Tag Archives: rib eye steak

Seared Steak with Spicy Garlic-Miso Butter

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

a simple flavorful meal any night of the week
Prep Time 20 mins
Total Time 30 mins
Course dinner


  • 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


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.

Holiday Rubs

Well so far November has come in like a lamb, that’s not even a thing but we have had some crazy weather here in NH. Last week I wore capris and sandals to work; yeah it was that warm! My co-workers thought I was a little crazy but by Friday I saw several others joining in; I’m such a trend starter hahaha. There was even a semi local restaurant/bar that served dinner out on their patio. So with that being said, it is pretty hard to get into the holiday spirit but there is no time like the present; pun intended; to get some things going or at least start jotting down a plan of attack.


Rib Eye with kosher salt, black pepper seared in cast iron topped with 1Tbs butter and fresh chives


Roasted Chicken with fresh chopped rosemary kosher salt and black pepper stuffed with onions salt and pepper and a sprig of fresh rosemary and lemon slices under the skin

Once you have your list and I am talking about making several types of lists, or at least I do. I try to get a head start on picking up additional baking supplies; flour, sugar, cinnamon, pumpkin pie mix along with the evaporated milk etc. I bought most of those last month. Also a good time to stock up on paper products as well as I also try to make sure I have a variety of dry pastas, different kinds of beans, and a few cans of Marzano tomatoes on hand, you never know when you might have an impromptu gathering of friends and/or family and you need to feed them all. At least that happens quite often in my home.


This is also a great time to test out new recipes ahead of time; in most cases you know you are going to be making a turkey or a roast beef. A nice way to change it up a bit would be to use different spices or a mixture of spices and herbs. A less expensive way to try it out ahead of time is to try it on a steak or a roasted chicken now. My costly mistake was using truffle butter all over a fresh turkey for 18 and I hated it!


This weekend I had a roaster-chicken in the fridge that I needed to cook so Friday night my husband and were staying in so why not. I generally always throw an apple in the cavity of my birds along with some onions and other herbs and seasonings. I did not have any apples on hand so thinking of what I did have, we used lemons that I sliced up and layered under the skin and we still have some pretty hearty herbs in the garden; we’ve had a couple of hard frosts, just not this month so he went and cut some fresh rosemary, I added a sprig in the cavity along with my onion and Kosher salt and pepper and chopped up another sprig and covered the bird. It was simply delicious!!!

Mix together lemon zest of 1 lemon along with 1 Tbs of each fresh parsley, fresh chives, fresh oregano paprika, and onion powder. 1 ½ tsp fresh cracked black pepper garlic powder, 1 tsp salt and enough olive oil to make a paste. Rub all over and let sit covered and chilled for a few hours before roasting

Garlic Lovers (me too me too!)
In a small bowl combine 1 Tbs paprika, 1 Tbs fresh minced garlic and onion powder, 2 tsp garlic powder, 1 ½ tsp salt and pepper, 1 tsp dry mustard – rub all over and let sit covered and chilled for a few hours before roasting

Au Poivre (French for peppery)
Grind together  1 ½ Tbs of each white, black, and pink peppercorns with 1 Tbs paprika, 1 tsp of each salt dry mustard and crushed rosemary rub all over and let sit covered and chilled for a few hours before roasting

Or a keep it simple and generously cover your meat with Kosher salt and Fresh cracked black pepper as I did with our amazing Rib Eye steaks last night!