Chris Makes Steak With Umami Butter Sauce | From The Test Kitchen | Bon Appétit

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is leaner and more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more economical and have a longer shelf life.

Season the strip steak generously with salt on both sides and the ends.

Lightly coat the steak with oil instead of oiling the skillet.

Place the steak in the skillet and flip it every minute to build a great sear gradually.

Monitor the internal temperature of the steak, aiming for about 120°F.

Stand the steak up to render out the fat cap as it cooks.

Let the steak rest for a minimum of 10 minutes to even out the temperature and juices.

In the meantime, prepare the umami butter sauce by caramelizing miso in a saucepan until it starts to stick to the bottom.

Add 1/4 cup of water and 1/2 cup of sriracha to the caramelized miso.

Whisk in the butter until the sauce is glossy and creamy.

If the sauce isn't creamy enough, use an immersion blender to emulsify it further.

Garnish the steak with sliced purple spring onions, using both the bulb and green parts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens