One Pan Ginger Miso Steaks with Garlic Butter Sauce
These one pan ginger miso steaks feature pan-seared sirloin in a savory garlic butter sauce with fresh ginger, white miso, and a touch of honey. No marinating needed—serve with rice, green onions, and sesame seeds for an easy steak dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan Seared
- Cuisine: ASIAN INSPIRED
Ingredients
Scale
For the steaks:
- 4 boneless top sirloin steaks, about 6 ounces each and 1 inch thick
- 1 tablespoon avocado oil, plus more if cooking in batches
- ½ teaspoon freshly ground black pepper
- Kosher salt, lightly, to taste
For the ginger miso garlic butter sauce:
- ½ cup unsalted beef broth
- 2 tablespoons white miso paste
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, finely minced
- 2 tablespoons unsalted butter, divided
- 1 teaspoon toasted sesame oil
For serving:
- 3 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Cooked white rice, optional
Instructions
- Mix the sauce. Whisk together the beef broth, white miso paste, soy sauce, honey, and rice vinegar in a small bowl until mostly smooth. Set aside.
- Season the steaks. Pat the steaks thoroughly dry with paper towels. Season both sides with black pepper and a light sprinkle of kosher salt. Use salt sparingly because the sauce contains miso and soy sauce.
- Sear the steaks. Heat a large, heavy skillet over medium-high heat. Add the avocado oil. Once shimmering, add the steaks, leaving space between them. Cook in batches if necessary. Sear for approximately 3–5 minutes per side, adjusting the heat to prevent burning. Use a thermometer to check doneness; cook to 145°F before removing from the heat, then rest for at least 3 minutes.
- Rest the steaks. Transfer the steaks to a plate and loosely tent with foil while preparing the sauce.
- Cook the aromatics. Reduce the heat to medium-low and let the skillet cool briefly. Carefully pour off excess fat if needed, leaving about 1 tablespoon in the pan. Remove any blackened residue while retaining the browned bits. Add 1 tablespoon of butter, the ginger, and garlic. Stir for about 30 seconds, until fragrant.
- Make the pan sauce. Pour in the prepared miso mixture, scraping up the browned bits. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until slightly reduced. Add a splash of water or unsalted broth if the sauce becomes too thick or salty.
- Finish the sauce. Remove the skillet from the heat. Stir in the remaining tablespoon of butter, toasted sesame oil, and any juices collected on the steak plate.
- Serve. After resting, return the steaks to the skillet off the heat or slice across the grain and arrange over rice. Spoon the sauce over the steaks and garnish with green onions and sesame seeds.
Notes
- Timing: Cooking time assumes the steaks fit comfortably in one skillet. Allow extra time when searing in batches.
- Steak thickness: Thick, rounded steaks like those pictured may take longer than the listed searing time. Check the center with a thermometer.
- Miso: White miso gives the sauce a milder flavor. If using red miso, start with 1 tablespoon and adjust to taste.
- Salt: Use unsalted broth and butter, and reduced-sodium soy sauce. Taste the finished sauce before adding salt.
- Avoid scorching: Add the miso mixture after searing the steaks and lowering the heat.
- Storage: Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat with a splash of broth to 165°F.
- Serving: Rice is optional and prepared separately.
Find it online: https://www.firsthomelovelife.com/one-pan-ginger-miso-steaks/