Beef Family friendly Main American

Rib-eye with miso butter and green kimchi

Name: Rib-eye with miso butter and green kimchi
Yield: 4
Cuisine: /american
Ingredients: 1 bunch cavolo nero, stalks trimmed, chopped; 1/4 cup (110g) salt; 2 tbs fish sauce; 1/4 cup (60ml) rice wine vinegar; 1 tbs caster sugar; 2 tsp finely grated ginger; 2 garlic cloves, finely grated; 1 zucchini, cut lengthways into wedges; 2 long green chillies, thinly sliced; 2 tbs black sesame seeds; 1/2 cup coriander leaves, plus extra to serve; 1/2 cup (160g) shiro (white) miso; 160g unsalted butter, softened; 1 tbs olive oil; 4 x 400g beef rib-eye steaks

2 ratings

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by Phoebe Wood

Jan 17, 2016

There are few things more American than a big steak. These 400g rib-eyes come with salty miso butter and green cavolo nero and zucchini kimchi.

1 bunch cavolo nero, stalks trimmed, chopped
1/4 cup (110g) salt
2 tbs fish sauce
1/4 cup (60ml) rice wine vinegar
1 tbs caster sugar
2 tsp finely grated ginger
2 garlic cloves, finely grated
1 zucchini, cut lengthways into wedges
2 long green chillies, thinly sliced
2 tbs black sesame seeds
1/2 cup coriander leaves, plus extra to serve
1/2 cup (160g) shiro (white) miso
160g unsalted butter, softened
1 tbs olive oil
4 x 400g beef rib-eye steaks

Method

1.

To make the green kimchi, rinse cavolo nero under running water, then toss with salt. Cover with cold water in a bowl and chill for 12 hours to brine. Rinse and drain.
2.

The next day, place fish sauce, vinegar, sugar, ginger and garlic in a bowl and stir to form a paste. Add zucchini, chilli, sesame seeds and coriander, and toss to combine. Transfer to a 1L (4 cups) sterilised jar with 1/4 cup (60ml) water. Press down to submerge vegetables, then seal and set aside at room temperature, opening jar once a day to allow gases to escape, for 10 days to ferment. Chill when ready.
3.

To make miso butter, whiz miso and butter in a food processor until smooth.
4.

Heat oil in a chargrill pan or large frypan over high heat. In batches, season steaks and cook, turning once and basting with 2 tsp miso butter each, for 12 minutes for medium-rare or until cooked to your liking. Remove from pan and rest, loosely covered with foil, for 6 minutes. Serve steaks with green kimchi and remaining miso butter.