Serves 2
15 ml olive oil
400 g rib eye steak, at room temperature
1 garlic clove, bruised
2 sprigs thyme
2 strips lemon peel (optional)
salt and freshly ground black pepper
Whipped Miso Butter
250 g unsalted butter, at room temperature
45 ml white miso paste
2.5 ml paprika
For the miso butter, place the butter in the bowl of a free standing mixer with the K-beater attachment. Whisk on high speed until light and fluffy, about 5 minutes.
Add the miso and paprika and whisk well to combine. Set aside until later.
Season the meat on both sides with salt and black pepper.
Heat a heavy based pan until hot. Add the steak and cook over a high heat, without disturbing for 4-5 minutes. The underside should be deeply golden with a good crust.
Add the thyme, garlic and 30 ml miso butter to the pan. Cook for a further 3-4 minutes on the second side, or according to preference, basting constantly with the miso butter. Remove the steak to a board and rest for 5-6 minutes.
Serve with baby potatoes, a fresh leafy green bistro-style salad and 2023 La Motte Millennium.
Cook’s Note: Store the remaining Miso Butter in a well-sealed container in the fridge for up to 10 days. Good for gourmet style toasted cheese, with grilled fish or roast chicken.
