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Bon Appétit

Strip Steak With Umami Butter Sauce

4.7

(13)

Plate with strips of steak with the butter sauce on top and a side salad on the corner
Photograph by Emma Fishman, food styling by Judy Kim.

I don’t think a great steak needs much other than salt and pepper, but this creamy fusion of butter and Sriracha sauce certainly doesn’t hurt. It starts with a base of caramelized miso, which deepens its savory-nutty flavor, and adds body to the finished dressing. It brings tang and a gentle pulse of heat from the vinegary Sriracha. It is assertive enough to push through the intensity of a well-seared steak like a late commuter at rush hour, yet would also be fantastic on any other protein like tofu, chicken, or even fish. Keep it warm until ready to use, and in case your miso brings any unwanted lumps, a quick pulse with an immersion blender will smooth them out and create the silkiest possible sauce. —Chris Morocco

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

2

1"-thick New York strip steaks (about 12 oz. each)

Kosher salt

2

Tbsp. extra-virgin olive oil or vegetable oil

5

Tbsp. unsalted butter, cut into pieces, divided

2

Tbsp. white or yellow miso

½

cup Sriracha

2

scallions, thinly sliced

Preparation

  1. Step 1

    Heat a dry large heavy skillet, preferably cast iron, over medium-high. Season steaks generously with salt, then coat with oil. When skillet is very hot, cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into thickest part registers 120° for medium-rare (internal temperature should climb to about 130° as steaks rest), 8–10 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 10 minutes.

    Step 2

    Meanwhile, melt 1 Tbsp. butter in a small saucepan over medium heat. Add miso and cook, stirring and scraping bottom of pan constantly, until miso darkens a few shades and smells very toasty and nutty (it will stick to pan), about 4 minutes. Pour in ¼ cup water and whisk until incorporated, scraping bottom of pan to release any browned bits. Add Sriracha and remaining 4 Tbsp. butter; cook, whisking constantly, until butter is melted and sauce is smooth. Season with salt. If your miso is a bit lumpy, use an immersion blender to blend sauce directly in pan until smooth (or carefully blend in a regular blender).

    Step 3

    Transfer steaks to a cutting board and slice against the grain. Arrange on a platter and spoon some butter sauce over; top with scallions. Serve remaining butter sauce alongside.

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Reviews (13)

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  • this was just a little salty for me. I think that a great steak sauce is just chimichurri. classic, delicious, and cuts the richness of the steak really well. If you're looking to have a steak with really rich flavors, definitely indulge in this, but if you want something that tastes a little fresher, chimichurri is the move for sure.

    • Anonymous

    • Chicago

    • 1/31/2024

  • Outstanding! Used the sauce over chicken thighs and roasted potatoes. Unbelievable. Everyone enjoyed.

    • RC

    • Philadelphia, PA

    • 3/21/2023

  • This was a pretty good quick steak sauce. Kinda like a miso-y buffalo sauce, but still very good. Extremely versatile.

    • Nicole

    • NYC

    • 11/8/2022

  • Delicious. Being in France I used a Piment d’Espelette instead of Sriracha and turned out excellent. Original and amazing taste.

    • Slincourt

    • Paris, France

    • 9/3/2022

  • this was excellent! might be stove variation, but the cooking time for medium- medium rare was much shorter for me (like 6 mins overall.) regardless -- so delicious, will 100% be making it again. looking forward to trying it with a thicker cut steak + boyfriend's grill. took another reviewers recommendation and served with rice + avocado/cucumber/scallion salad by hetty mckinnon. the sauce was perfect atop the rice as well, and the salad offered a perfect cooling balance to the spicy palate.

    • sara

    • portland or

    • 7/23/2022

  • Amazing! Made it with steak as suggested, but basically everyone ate it with whatever they could find on their plate. So good. Trying it again tonight with grilled salmon.

    • Anonymous

    • Toronto, Canada

    • 7/7/2022

  • Really good. Served with sticky rice and a scallion-avocado salad by Hetty McKinnon.

    • BDAS

    • Detroit, MI

    • 6/12/2022