New York Steak with Miso Butter

BY CHEF JOHN ASH

Here we are creating a compound butter which is a classic French accompaniment to meats and vegetables. Miso paste makes a great butter. It brings that “umami” flavor to the meat. You’ve no doubt heard chefs talking about umami. It roughly translates to “deliciousness”. This would go great with the equally delicious Vine Hill Pinot Noir.

INGREDIENTS

1/2 cup (1 stick) softened unsalted butter

2 tablespoons white or yellow miso paste

1 tablespoon minced chives

1 teaspoon minced garlic

1/2 teaspoon coarsely ground black pepper plus more for seasoning steak

4 New York steaks, each 6 – 8 ounces at room temperature

Olive oil

Kosher salt

Garnish: Grilled scallions and cultivated wild mushrooms

INSTRUCTIONS

1. In a small bowl beat the butter, miso, chives, garlic and black pepper together. Spoon mixture onto a square of plastic wrap, fold wrap over and form into a sausage shape, twisting the ends to about 1-1/2 inches thick. Refrigerate till firm. Can be made several days ahead and stored refrigerated or frozen.

2. Pat steak dry, brush with oil and season liberally with salt and pepper. With a grill or grill pan on moderately high heat, grill the steaks until medium rare (135 degrees or so), about 5 minutes. Good time to pull out your instant read meat thermometer.

3. Top each steak with a tablespoon of the miso butter and serve with grilled scallions and mushrooms of your choice.