Beef Sirloin Steak with Miso Sauce

PREPARING

1. Prep the Steak: Take the beef out of the fridge 45 minutes before cooking so it reaches room temperature. Pat it dry with a paper towel and season with freshly ground pepper. Don’t add salt yet – do this after cooking to prevent moisture from being drawn out of the meat.
2. Sear the Steak: Heat a cast-iron pan until it just starts to smoke. Add 1 tablespoon of clarified butter, then place the sirloin in the pan.
3. Cook to Medium-Rare: Sear for 2 minutes and 15 seconds on each side. This timing is ideal for a piece of meat about 3 cm thick if you want a medium-rare doneness.
4. Add Butter & Veggies: Next, spread butter on the sirloin and add the vegetables to the pan. Sauté for a few minutes until they are tender.
5. Rest the Meat: After cooking, transfer the sirloin to a wire rack, loosely cover with aluminum foil, and let it rest for 4 minutes.
6. Make Miso Sauce: After removing the vegetables, bring the miso paste, honey, and soy sauce to a boil in a small saucepan. Cook for a moment until the ingredients combine and form a smooth sauce.
7. Plate & Garnish: Spoon the miso sauce and cooked vegetables onto a warm plate. Slice the sirloin in half at a 45-degree angle and arrange it to show the cross-section of the meat. Drizzle a few drops of miso sauce over the top and garnish with fresh herbs and sesame seeds (optional). Enjoy!