I made this meal for dinner tonight and it was outstanding. Not a fan of miso, I was concerned that I wouldn’t like the compound butter. It was very mild using the white miso and the garlic and chives stood out. We had extra and saved it in the freezer for the next time we grill steaks. The onions were to die for. They were sweet and smoky and a little bit crunchy still. This is a meal we will make again.
Here is the recipe and picture from Sunset:
- 1/2 cup unsalted butter, softened
- 2 tablespoons plus 1 tsp. white or yellow miso paste (see Notes)
- 1 tablespoon finely minced fresh chives
- 1 1/2 teaspoons minced garlic
- 4 boneless rib-eye steaks (3/4 to 1 in. thick)
- Salt and freshly ground black pepper
- 4 sweet onions, such as Walla Walla or Maui
- About 3 tbsp. olive oil, divided
- 1. In a small bowl, stir together butter, miso, chives, and garlic. Spoon butter mixture onto a square of plastic wrap, fold plastic over butter from the top and the bottom, and use your hands to form it into a log shape about 1 1/2 in. thick. Twist sides to close. Put in freezer for 30 minutes or until firm.
- 2. Meanwhile, rinse steaks, pat dry, and season well with salt and pepper; set aside at room temperature, 15 to 25 minutes. Peel onions and cut in half crosswise. Trim about 1/2 in. off rounded sides of each onion so halves lie flat. Rub onions with some olive oil and salt and pepper to taste.
- 3. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. above cooking grate for only 3 to 4 seconds). Grill onions 2 minutes, then add steaks and grill until nicely browned, 3 to 4 minutes. Turn everything over. Onions will need another 6 to 8 minutes, until they’re softened and nicely browned. For steaks, cook an additional 2 to 4 minutes for rare, 5 to 7 minutes for medium-rare, and 8 to 15 minutes for well done (cut to check).
- 4. Top each steak with 2 tsp. miso butter (you will have some butter left over). Serve with onions and a simple green salad if you like.