There’s something about the way salty, savory miso mingles with charred grilled beef that’s impossible to resist. You’ll have leftover miso butter, but it will keep in the fridge for a week and can even be frozen.
Mash the butter with the miso in a small bowl. Mix in the truffle oil.
Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours.
If the steak is refrigerated, let it come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners to create a hot zone and a cool zone.
Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.
Move the steak to the cooler part of the grill, cover, and cook to your desired doneness (about 5 to 10 minutes for medium-rare). Let rest 5 to 10 minutes, cut the steaks in half, top each piece with 1 to 2 Tbs. of the butter and serve.
Make Ahead Tips
The miso butter can be refrigerated, covered for up to 1 week. Bring to room temperature before topping the steak with it.
Photo: Eva Kolenko