Grilled strip steaks with miso-truffle butter
There's something about the way salty, savory miso mingles with charred grilled beef that's impossible to resist. You'll have leftover miso butter, but it will keep in the fridge for a week and can even be frozen. From The Best of Fine Cooking-Grilling 2016
- 4 oz. (1/2 cup) unsalted butter, softened
- 1/4 cup white miso
- 1 tsp. white truffle oil
- 2 12- to 16-oz. New York strip steaks, 1 to 1-1/2 inches thick
- Kosher salt and freshly ground pepper
Mash the butter with the miso in a small bowl. Mix in the truffle oil.
Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours.
If the steak is refrigerated, let it come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners to create a hot zone and a cool zone.
Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to creat a crust, until welll browned on one side, 2 to 4 minutes. Flip and sear the other side.
Move the steak to the cooler part of the grill, cover, and cook to your desired done-ness (about 5 to 10 minutes for medium rare). Let rest 5 to 10 minutes, cut the steaks in half, top each piece with 1 to 2 Tbs. of the butter, and serve.