Ingredients
Steak and Seasoning
- 4 Omaha Steaks Butcher’s Cut Top Sirloin Filets (6 ounce portions)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- ¼ cup thinly sliced green onions (white and green parts)
Miso Compound Butter
- ¼ cup unsalted butter (softened)
- 2 tablespoons yellow miso paste
- 1 tablespoon thinly sliced green onions
- ½ teaspoon finely grated garlic
- ½ teaspoon orange zest
- ¼ teaspoon black pepper
Instructions
- Thaw the Steaks: Thaw the sirloin steaks in their vacuum-sealed packaging in the refrigerator overnight for best results. For a quicker thaw, submerge them in a large bowl of cold water until pliable, about 30 to 60 minutes. Once thawed, remove from packaging, pat dry with paper towels, and let sit at room temperature for about 20 minutes before cooking to ensure even cooking.
- Miso Compound Butter: In a small bowl, combine softened butter with miso paste, green onions, grated garlic, orange zest, and black pepper. Mix thoroughly until well combined. You can store this butter at room temperature for immediate use or shape it into a 1 ½-inch-wide log using plastic wrap, refrigerate until firm, then slice when ready to serve.
- Season the Steaks: In a small bowl, mix kosher salt, black pepper, garlic powder, and onion powder. Pat steaks dry again with paper towels, then evenly season both sides with the seasoning mixture for maximum flavor.
- Pan-Sear the Steaks: Preheat a 12-inch cast iron or stainless steel skillet over medium-high heat until hot. Add the vegetable oil, then carefully place the steaks in the pan, pressing gently to ensure full contact. Reduce the heat to medium and sear each side for 6 to 7 minutes to achieve a deep brown crust for medium-rare doneness, adjusting time based on preferred doneness. Optionally sear edges briefly. Use an instant-read thermometer to check internal temperature: 115-120°F for rare, 120-125°F for medium-rare, 130-135°F for medium, 140-145°F for medium-well, or 150-155°F for well-done.
- Baste the Steaks: Lower the heat to medium-low and add butter, minced garlic, and green onions into the pan’s center. Sauté for about 30 seconds until fragrant, then tilt the pan and use a spoon to baste the steaks with the melted butter mixture briefly to enhance flavor and juiciness.
- To Serve: Plate the steaks and top each with a generous slice or dollop of the prepared miso compound butter. Serve immediately for best taste and texture.
Notes
- Thaw steaks properly to ensure even cooking and a tender texture.
- Adjust seasoning to taste before cooking.
- Use an instant-read thermometer to avoid overcooking and achieve desired doneness.
- The miso compound butter can be prepared ahead of time and refrigerated.
- Allow steak to rest briefly after cooking if preferred, though not specified, it can enhance juiciness.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
