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Steak dinner happens quite regularly in our house. I’m a big fan of just simple salt & pepper on the steak and let the excellent quality meat do the talking. However, from time to time, you gotta mix it up and whip up a tasty sauce. Something a little different this week but equally as tasty. Miso steak sauce or Miso ketchup if you wanna be hipster cool 😉
Simple ingredients that if you are like me, you have in the cupboard and fridge. Miso has a cracking shelf (fridge) life. Once you open it, store it in the refrigerator, and it will keep for close to a year. I use white miso in this miso steak sauce.
Kecap Manis – a sweet, thicker soy sauce. It’s easy to find in the supermarkets and also has a great shelf life. If you can’t get hold of it, then you can simmer soy sauce and brown sugar until it’s a thicker sweeter taste.
Smoked paprika & cayenne pepper adds a nice smokey flavour and some heat too. Cayenne pepper is pretty spicy, so be wary of how much you add!
Lime adds juicy acidity and helps balance the sauce too.
Whisking the butter in will emulsify the sauce. The key here is to remove the sauce from the heat and whisk it in small bits at a time. You want it to gently blend into the sauce rather than melt quickly. A classic technique used in restaurants all over.
HOW TO MAKE MISO STEAK SAUCE
Simple is the name of the game here. So darn simple that while your steak rests, you can whip it up. I guess the disadvantage of that is I would typically use that time for a beer so now I need to multi-task, but I think we can figure it out 😉
Basically, get all the ingredients and pop them into a saucepan and mix them all together. Once heated, then all you need to do is whisk the butter in at the end! Sauce made.
CAN I REFRIGERATE MISO STEAK SAUCE
You sure can! The beauty of it is that you can whip it up in minutes, but if you make too much, then it can defo be stored in the fridge and reheated. Truthfully, it will harden in the refrigerator due to the butter, but it will warm up just fine to use again. I wouldn’t be re-heating it on the regular, though!
ALTERNATIVE STEAK SAUCES
Chimichurri by Yours Truly – needs to introduction, prob my fav steak sauce
Fresh Peach Chutney by Alexandra Cook of ‘It’s Not Complicated Recipes’ – perfect with a grilled steak
Horseradish Butter by Yours Truly – classic with roast beef for a reason!
Bordelaise Sauce by Lisa Lotts of ‘Garlic And Zest’ – rich & luscious. If that doesn’t excite you then what will?
Basil & Mint Sauce by Phenie Ooi of ‘The Devil Wears Salad’ – picture this drizzled over a medium-rare steak salad
Blue Cheese Sauce by Michelle Minnaar of ‘Greedy Gourmet’ – thick creamy and PERFECT for the blue cheese lover!
Black Garlic Aioli by Yours Truly – this takes fillet steak to a whole other level #fancy
Diane Steak Sauce by Peter Koles of ‘Peter Food Adventures’ – classic mushroom gravy!
Anchovy Caper Salsa by Yours Truly – a classic combo that is so DAMN good. Ease up on the salt on the steak w/ this one
Happy Cooking & Happy Eating Friends!!
- 3 tbsp white miso
- 4 tbsp kecap manis
- 1 tsp dijon mustard
- 1/2 lime juiced
- 75 g cold butter cut into cubes
- 1 pinch cayenne
- 1/2 tsp smoked paprika
- Add all ingredients EXCEPT butter to a saucepan and stir together over medium heat until combined and simmering.
- Remove sauce from heat and whisk the cold butter into the sauce.
- measuring utensils
- wooden spoon
- make sure the butter is cold and you remove the sauce from the heat and whisk it into the sauce
- cayenne has quite a pick so be careful how much you add in
- use white miso for the recipe - it is slightly sweeter and lower in salt than dark so if you only have dark then add a little more kecap manis