Last night, I tried something a little new. I normally sous vide my ribeyes at 137F for 2 hours for the perfect fat rendering (thanks to this sub for that tip), then pat it dry and leave it in the freezer on a wire rack for 10 minutes to help me get the perfect sear on my cast iron. The difference this time was that I had accidentally made an excessive amount of miso butter for my sweet potatoes and asparagus, so I used the excess for finishing the steak along with garlic cloves and rosemary.
Let me tell you. I was hella tired last night and forgot to season with fresh cracked black pepper before the steak hit the pan, but I didn’t even notice its absence. The umami flavor from the miso complemented the steak so well, I think I’ll need to make all of my future steaks this way. Of course, I’ll make sure I remember the pepper next time and maybe it’ll become an 11/10.
by Grilled_Porg
4 Comments
Are we gonna talk about that sweet potato or…?
I feel like you seared the potato instead of the steak.
Was the sweet potato touching the heating element? Did you cook it on a bed of hot coals? The world may never know.
If you like that, try marinating / curing the meat with koji. Will add similar notes with some more complexity.