The other week, New York Beef Council taught me how to beautifully reverse sear a strip steak. Ever since, I’ve been having fun following this full-proof method while going through my pantry and experimenting with different sauces. After a few tests, I landed on this Hot Honey Miso Butter that just goes so well with a perfectly cooked medium-rare steak and a side of white rice, that BONUS: also makes a great fried rice the next day. 🤤
Preheat your oven to 450F. In a separate bowl, mix 2 tablespoons of soy, 2 tablespoons of hot honey, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and set aside.
Preheat a pan to medium-high heat. Lightly season your steak with salt, pepper and red pepper flakes, and then place the steak in the hot pan. Cook the steak for 2 minutes each side, so you get a nice sear on your strip. Then, pour the marinade over the steak, let it sizzle for a second, and then place the steak into the oven for another 2-3 minutes.
Take your steak out and set aside to let it rest (a very important step and tip from the New York Beef Council!).
While your steak is resting, put your pan back on the stove on medium heat, place 2 teaspoons of miso paste, 2-3 more teaspoons of honey, 2 tablespoons of butter, stir, and let your sauce thicken. Turn the heat off and add a dash of sesame oil.
Drizzle your sauce over your steak, add one last drizzle of honey, and enjoy. I also serve with a side of steaming white rice.
If you happen to have leftover steak the next day, you can also make a quick and easy fried rice. Heat up your wok/pan with vegetable oil. Then add leftover rice, your leftover sauce, if you have some frozen veggies (I had broccoli), cubed up pieces of steak, and mix it all together. Add an egg and a dash of sesame oil, mix together so the egg scrambled and cooks through. Once finished, I top my rice with a bit of garlic chili oil, a squeeze of lime juice and enjoy.