Pepper steak with garlic-miso butter Recipe - Marion's Kitchen (2024)

Ingredients

Steps

• 

  One hour before cooking, take the steaks out of the fridge and allow to come to room temperature.

• 

  Place all the peppercorns in a pan over medium-high heat and toast until they are fragrant and starting to smoke slightly. Remove from heat and place into a mortar. Grind with a pestle until peppercorns resemble a fine powder. Set aside.

• 

  To make the garlic-miso butter, place butter, shiro miso, garlic and a tablespoon of the peppercorn powder into a bowl and mix with a spoon until well combined. Spoon the miso butter mixture onto a sheet of baking paper and carefully roll up into a cylinder. Cover cylinder with cling film and twist the ends to seal. Chill in the fridge until firm.

• 

  Meanwhile, rub steaks with generous sprinklings of sea salt and the peppercorn powder. Heat the olive oil in a frying pan over very high heat.

• 

  Remove your miso butter from the cling film and baking paper wrapper and slice into medallions.

• 

  Preheat your oven to 120C/250F.

• 

  Cook steaks for 2 minutes each side or until a lovely crust forms. Add the miso butter medallions and baste the steaks with the melted butter. Cook, continuing to turn and baste, for a further 2-3 minutes.

• 

  Add thyme and rosemary sprigs as a trivet under your steaks, then place the pan in the oven for 3-4 minutes (for medium rare). Remove steaks from the pan and place onto a plate to rest for 10 minutes. Slice steak and serve with lashings of pan juices, sprigs of herbs and cooked green beans.

15-minute mealsBeefEasy weeknight dinnersOne-panServes 2SteakSteak nightWeekend meals

2 x 200g porterhouse steaks (also called sirloin or strip steaks)

1 tbsp Sichuan peppercorns

1 tbsp black peppercorns

1 tbsp white peppercorns

sea salt

1 tbsp olive oil

sprigs of thyme and rosemary

cooked green beans, to serve

Garlic-miso butter

250g (9oz) unsalted butter, softened

3 tbsp shiro miso

¼ cup finely sliced garlic