Recipe

The Backyard Cook's saké, miso and butter basted steak

The flavour cocktail of saké, miso and butter mixed together then brushed over a beautiful cut of beef is nothing short of incredible. It’s worth hunting out these special ingredients because they will take any cut of steak from zero to hero.

By Marty Shanahan
  • 5 mins preparation
  • 10 mins cooking plus resting
  • Serves 4
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For recipes, tips and inspiration from Marty, visit www.thebackyardcook.co.nz.

Ingredients

  • 4 steaks (choose your favourite cut - I use scotch fillet)
  • 2 tbsp white miso paste (easily found in the Asian section of your local supermarket)
  • 2 tbsp unsalted butter
  • 2-3 tbsp saké (Japanese rice wine), or use cooking rice wine from the Asian section of your local supermarket

Method

  • 1
    Take the meat out of the fridge an hour before cooking so it can come to room temperature. Preheat your BBQ to a high heat. If you've got a charcoal BBQ, it will add yet another layer of flavour to the meat.
  • 2
    While the BBQ heats up, place the miso paste, butter and sake in a small pot over a medium heat. Whisk until melted and fully combined.
  • 3
    Using a basting brush, lightly coat both sides of each steak with the butter mixture, then place on the BBQ. Turn and baste every minute until the steaks are cooked to your liking.
  • 4
    Remove and rest for at least 5 minutes before serving with some charred broccolini.

Notes

The cooking time of your steak will depend on its thickness - the thicker it is the longer it takes. The goal of turning and basting the steak every minute is to build up a crust on the meat and lock in the steak's juices.