Steak with Miso, Jalapeño and Green Onion Butter

Preparation

• Butter

  • In a small food processor, chop the jalapeño and green onions. Add the butter, miso and maple syrup. Blend until the butter is smooth.
  • On a slightly wet work surface, lay out a piece of plastic wrap. Spread the butter over one end of the plastic wrap. Roll into a cylinder about 2 inches (5 cm) in diameter. Seal the cylinder by tying the plastic wrap in knots at either end. Refrigerate for 2 hours or until the butter is firm (see note).

• Steak

  • Place the steak on a plate. Pat dry with paper towels. Season with salt on both sides. Let sit out at room temperature for 1 hour.
  • Pour the oil into a large cast iron skillet. Heat the skillet over high heat until the oil starts to smoke.
  • Cook the steak in the skillet for 3 minutes on each side for rare or until the desired doneness. Place the steak on a clean plate and tent with foil. Let rest for 5 to 10 minutes.
  • Meanwhile, remove the plastic wrap from the butter. On a work surface, using a hot knife, slice the butter into rounds the thickness of your choice. Save any remaining butter for another use.
  • On a work surface, run a knife along the bone to detach the meat. Slice the steak. Serve on warm plates topped with a slice of butter. Serve with mashed potatoes, if desired.