Strip Steak with Umami Butter Sauce

If you’re looking to add a bit of a kick to your usual steak routine, this creamy fusion of butter and Sriracha sauce 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. 

Words to the wise: There was an abundance of sauce for the amount of steak. You may want to cook more steaks or cut the sauce ingredients by half. If you do have leftovers, it’s also fantastic on any other protein like tofu, chicken, or even fish. 

Strip Steak with Umami Butter Sauce

  • Servings: 2-3
  • Difficulty: easy
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  • 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
  • ¼ cup water
  • 2 scallions, thinly sliced


  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.
  2. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 10 minutes.
  3. 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.
  4. 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.
  5. 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.

Adapted from a recipe by Chris Morocco for Bon Appétit

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