Sink your teeth into these tender steaks with umami-filled garlic & miso butter, the perfect dish for an upscale meal at home.
- 4 Snake River Wagyu Delmonico steaks, 1.5 inches thick
- 2 tsp salt
- 1 tsp freshly cracked black pepper
- 2 tbsp avocado oil
For the Garlic-Miso Butter:
- 4 tbsp high-quality Irish butter, softened
- 2 tbsp Shiso Miso Rice Topping
- 2 cloves garlic, minced fine
- 1 tbsp fresh chives, minced
- 1 tsp toasted sesame seeds
Begin with assembling the Garlic-Miso butter a few hours before making the steaks.
In a medium bowl, combine the softened butter, Shiso Miso, garlic, chives and sesame seeds. Mix with a spatula until homogenous.
Lay a piece of plastic wrap on the counter. Place the mixture in the center of the warp and roll it over the Garlic-Miso butter. Twist each end of the wrap, forming the butter into a log shape. Wrap tightly to ensure there are no air bubbles trapped in the butter.
Place in the fridge and allow to chill until you are ready to make the steaks.
When ready, preheat your gas grill to 375°F. If using a charcoal grill, arrange the charcoal so that the internal temperature of the grill is 375°-400°F.
Season the steak evenly with salt & pepper, then drizzle with avocado oil. Massage the seasonings into the meat with clean hands.
Place the steaks over direct heat and cook for 4-6 minutes, rotating halfway through. For a medium steak, remove from the grill once the internal temperature reaches 140°F on an instant-read thermometer.
Gently wrap steaks in foil immediately after pulling from heat. Let rest for 10 minutes while you slice the Garlic-Miso Butter into 4 equal slices.
Serve each steak with a pat of the flavorful butter over the top. Enjoy!