Seared Steak with Spicy Garlic-Miso Butter & Same-Skillet Asparagus
- 1 stick (4 ounces) butter, at room temperature
- 1/4 cup white (shiro) miso
- 2 tablespoons finely minced chives
- 3 cloves garlic, finely minced
- 1/2 teaspoon freshly ground black pepper
- Generous pinch of cayenne pepper
- 1 pound boneless rib eye steak (about 1 1/4 inches thick, NOT trimmed of excess fat)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon butter
- 1 clove garlic, finely minced
- 3/4 pound asparagus, tough bottoms snapped off and cut into 2-inch lengths
- 1 cup low sodium chicken broth
- 1/4 cup spicy garlic-miso butter, or more to taste
Make the miso butter: In a medium bowl, mash together the butter, miso, chives, garlic, black pepper, and cayenne.
You can put the miso butter in a bowl and go to town on it. Or, if you want to be fancy and slice it into discs to put on your steaks, place a piece of plastic wrap over a piece of foil and spread the mixture into a 6×2 rectangle on the plastic. Fold the foil over the mixture and roll the foil and plastic over the mixture into a loose log. Using the ends to twist, twist the foil into handles and then keep twisting until the butter is compacted into a 4-inch-long log. Chill until ready to use: 1 hour in the freezer or 4 hours in the fridge. When ready to serve, just open the log and slice off as many butter discs as you like.
Heat a 9-inch cast-iron skillet over medium high heat until screaming hot, 6 to 7 minutes. Pat the steak dry with paper towels and season both sides with the salt and pepper. Lay the steak in the pan and DFWI (…don’t f^ck with it). Leave the steak alone for 5 minutes, then flip, and DFWI again, another 4 to 5 minutes for medium-rare (longer if you like it more cooked, less if you like it less cooked, but you know that already). Transfer the steak to a cutting board and let it rest.
Pour all but 1 tablespoon of the steak grease out of the pan and return the pan to medium heat. Add the butter, melt it (this happens fast), add the garlic, and cook it until golden, about 30 seconds. Add the asparagus and chicken broth and cook, stirring once in a while, until the broth has evaporated into a glaze and the asparagus is al dente, 2 to 3 minutes (or until a little more cooked—how I like it!—about 5 minutes). Season with salt and pepper.
Slice the steak, arrange it on a serving platter, dollop as much of the miso butter as you want on top, and serve the asparagus alongside.