"Super easy and not a lot of ingredients? I’m in. This recipe calls for a couple of simple, but AMAZING ingredients. Its not about how much stuff you put into it, its about the quality that goes in! Trust me, this is worth it!" - Cory aka SNTK
Thank you to Cory aka Saturday Night Test Kitchen for this recipe! You are going to love this! Be sure to take a look at Cory's Website and Instagram!
INGREDIENTS
SAUCE
6 cubes Hunters Browns' Brown Butter Cubes
1 cup Bison Stock or Beef (whichever protein you are using, use that stock to add to the depth of the sauce)
2 tbsp Dark Miso Paste
1 tsp Chives – Fine Dice
Salt and Pepper
PER PLATE
1 Striploin – Fat Cap left on!
1 tbsp Hunters Brown Butter
1 tbsp Grapeseed Oil
DIRECTIONS
Heat to medium high in a Carbon Steel or Cast Iron pan on your Stove top. Once the pan has come to temp, add the Grapeseed Oil and allow to come to temp as well.
Generously Salt and Pepper your steak, and add to your hot pan. Depending on thickness, you will have to judge your cook time. For this 1-1.5” thick steaks, we've cooked it for 3-4 min UNTOUCHED on the first side. Flip and repeat.
Using tongs, Pick up the steak and sear the fat cap side of the Steak so that the fat begins to render out of it. Remove from the pan and allow to rest on a cutting board.
In the same pan, turn the temp down to a low medium and add your stock to deglaze the pan. Using a rubber whisk, mix the stock around so that it pulls all the goodness off the bottom!
Now add your Brown Butter Cubes, 2 at a time, and mix to incorporate.
Once all the butter is in, add the miso paste and again mix well.
Mix in half the chives and allow to simmer for a moment.
To plate, Slice your steak into 3/4” slices and lay on the plate.
Using a spoon, distribute the sauce around the steak and finish with the last of the chives!
You’re going to love it!
** For an added flavour bomb, you can reverse sear your steak on a smoker to give that extra pump!!
