Miso-glazed Steak
Miso is a verry staple ingredient in any Japanese home and to be honest, it’s one of the best seasoning for fish and meat. I was inspired by Chef Nobu’s Miso-glazed Black Cod for this steak’s seasoning and the results were incredibly good!
I like my steaks cooked medium rare because only then are good cuts worth its salt, so to speak. It is pointless to cook your steaks till it’s well done because then, it’s no different from eating leather. When it comes to red meat, especially good cuts, either cook it medium rare or buy a cheaper cut and cook it until it falls deliciously apart otherwise, stick to chicken thighs.
So, back to my miso-glazed steak. What I did was a fairly simple process but let’s start with the glaze, which essentially is made up of these ingredients:
1 tablespoon miso paste
1 tablespoon mirin
1 garlic clove, grated
1/2 teaspoon grated ginger
1 teaspoon of oil
1/4 teaspoon of pepper
a teaspoon, or more, of water to further thin the miso paste if it’s too thick
Mix these ingredients together with a whisk until you get nice paste.
Take your steak and generously rub half of the miso paste on and leave it marinade for 20 minutes.
Heat your pan, I used non-stick because it’s convenient, on high with a bit of oil until it is very hot. Once the pan is hot, pan-sear your steak on one side for 3 minutes. Do not move it around, do not poke at it however tempting. After three minutes, turn the steak over and cook for a further 2 minutes and no more..
You should have a nice char on your steak after turning it around, brush the remaining miso glaze over the steak and repeat on the other side.
Let the steak rest for 5 minutes before serving. The miso marinade is enough for two steaks but you can definitely double or triple the portion without any doubts.
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