Description
This high-protein recipe takes a Benihana-style garlic butter steak and adds a sweet and savory caramelized miso glaze. It’s designed for quick weeknight cooking, delivering tender, juicy steak in under 30 minutes.
Ingredients
Scale
- 450 g / 1 lb Beef Sirloin or Ribeye Steak, about 1 inch thick
- 15 mL / 1 tablespoon Neutral Cooking Oil (canola, grapeseed, or avocado)
- 60 g / 4 tablespoons Unsalted Butter, divided
- 2 cloves Fresh Garlic, minced (about 10 g / 2 teaspoons)
- 15 mL / 1 tablespoon Alcohol-Free Soy Sauce
- 30 g / 2 tablespoons White Miso Paste
- 15 g / 1 tablespoon Light Brown Sugar, packed
- 7.5 mL / 0.5 tablespoon Rice Vinegar
- 5 mL / 1 teaspoon Sesame Oil
- 15 mL / 1 tablespoon Water
- 5 g / 1 teaspoon Toasted Sesame Seeds, for garnish
- 5 g / 1 tablespoon Fresh Chives, chopped, for garnish
- Sea Salt and Freshly Ground Black Pepper, to taste
Instructions
- Prepare the Steak for Searing: Pat the steak thoroughly dry with paper towels; this is crucial for a good sear. Season generously on both sides with sea salt and freshly ground black pepper. Let the steak sit at room temperature for 15-20 minutes while you prepare the glaze and heat the pan, ensuring even cooking.
- Make the Caramelized Miso Glaze: In a small saucepan, combine the white miso paste, light brown sugar, rice vinegar, sesame oil, and water. Whisk thoroughly until the glaze is smooth and uniform in color. Bring to a gentle simmer over medium-low heat, stirring constantly, for 2-3 minutes until the glaze thickens slightly and becomes glossy. Remove from heat and set aside.
- Sear the Steak: Heat the neutral cooking oil in a heavy-bottomed skillet or cast iron pan over high heat until shimmering and just starting to smoke. Carefully place the seasoned steak in the hot pan. Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness, ensuring a deep, crusty brown forms before flipping.
- Baste with Garlic Butter: Reduce the heat to medium-low. Add 30 g (2 tablespoons) of the unsalted butter, the minced garlic, and the alcohol-free soy sauce to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the steak with the melted butter and pan juices for 1-2 minutes. Flip the steak once during basting to coat both sides evenly with the garlic butter mixture.
- Rest and Slice: Transfer the finished steak to a clean cutting board and let it rest for 5-7 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a tender and juicy final product. Slice the rested steak against the grain into 1 cm (1/2 inch) thick pieces.
- Glaze and Serve: Arrange the sliced steak on a clean serving plate. Brush or spoon the prepared Caramelized Miso Glaze generously over the sliced steak, ensuring each piece is coated. Garnish liberally with toasted sesame seeds and a sprinkle of finely chopped fresh chives for contrast and added flavor. Serve immediately to capture the full flavor.
Notes
To achieve a perfect sear, pat the steak completely dry before seasoning. For a juicy final product, let the cooked steak rest for 5-7 minutes before slicing to allow the juices to redistribute throughout the meat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (225 g)
- Calories: 750 calories
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 23 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 150 mg
Keywords: high-protein, Benihana, steak, garlic butter, miso glaze, weeknight dinner, quick, easy, hibachi, sirloin