Grilled Rib Eye with Miso Butter and Grilled Vegetables and Orzo Salad

Grilled Rib Eye with Miso Butter and Grilled Vegetables and Orzo Salad

I had some friends over for dinner and used the community grill for the first time. A little tricky, and I needed some help from my roommate to close the grill for me. (Shush, I’m short.)

The star of this dish is the miso butter. My friend and I had a conversation a few months back about how delicious miso butter would be on steak. It only took me a few months to finally have an excuse to make real steak and try miso butter!


Grilled Rib-eye Steaks with Miso Butter

Dan Goldberg

Compound butter—made by blending such flavorings as herbs, wine, citrus juice, and garlic with butter—is a classic French accompaniment to meats and vegetables. Japanese miso paste makes a great butter and imparts the savory quality of umami (a word that roughly translates as “delicious essence”), making it the perfect topper for rib-eye steaks. Prep and Cook Time: 40 minutes. Notes: Find miso—fermented soybean paste—in Asian markets, natural-foods stores, and supermarkets.
Yield: Makes 4 servings


  • 1/2  cup  unsalted butter, softened
  • 2  tablespoons  plus 1 tsp. white or yellow miso paste (see Notes)
  • 1  tablespoon  finely minced fresh chives
  • 1 1/2  teaspoons  minced garlic
  • 4  boneless rib-eye steaks (3/4 to 1 in. thick)
  • Salt and freshly ground black pepper
  • 4  sweet onions, such as Walla Walla or Maui
  • About 3 tbsp. olive oil, divided


  • 1. In a small bowl, stir together butter, miso, chives, and garlic. Spoon butter mixture onto a square of plastic wrap, fold plastic over butter from the top and the bottom, and use your hands to form it into a log shape about 1 1/2 in. thick. Twist sides to close. Put in freezer for 30 minutes or until firm.
  • 2. Meanwhile, rinse steaks, pat dry, and season well with salt and pepper; set aside at room temperature, 15 to 25 minutes. Peel onions and cut in half crosswise. Trim about 1/2 in. off rounded sides of each onion so halves lie flat. Rub onions with some olive oil and salt and pepper to taste.
  • 3. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. above cooking grate for only 3 to 4 seconds). Grill onions 2 minutes, then add steaks and grill until nicely browned, 3 to 4 minutes. Turn everything over. Onions will need another 6 to 8 minutes, until they’re softened and nicely browned. For steaks, cook an additional 2 to 4 minutes for rare, 5 to 7 minutes for medium-rare, and 8 to 15 minutes for well done (cut to check).
  • 4. Top each steak with 2 tsp. miso butter (you will have some butter left over). Serve with onions and a simple green salad if you like.



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