Fall Recipe
Wagyu Strip with Miso-Maple Butter & Charred Brussels
Umami-rich miso butter balances sweet-bitter Brussels for a fast, restaurant-style plate.
Time: 30 min
Difficulty: Beginner
Serves: 2
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Wagyu NY Strip
Shop the ingredients
| Ingredient | Qty | Buy |
|---|---|---|
| Wagyu NY Strip Steaks, ~1 inch thick | 2 | Shop Wagyu NY Strip |
| Kosher salt and black pepper | to taste | Pantry |
| Neutral oil | 1 tbsp | Pantry |
| Unsalted butter | 1 tbsp | Dairy |
| Brussels sprouts, halved | 8 oz | Pantry |
| Olive oil (for Brussels) | 1 tbsp | Pantry |
| White or yellow miso | 1 tbsp | Pantry |
| Maple syrup | 1 tsp | Pantry |
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Directions
- Mix miso and maple to make a quick compound butter; set aside.
- Heat oven to 425°F. Toss Brussels with olive oil, salt, and pepper; roast cut-side down until charred and tender, 15–18 minutes.
- Season steaks. Sear in a hot skillet with neutral oil 2–3 minutes per side; add butter and baste.
- Finish to desired temperature in oven if needed. Rest 5 minutes. Top with miso-maple butter and serve with Brussels.
Chef Tips
- Miso brings salinity; taste the butter before adding more salt.
- For extra crust, pat steaks very dry and pre-heat the pan thoroughly.
- Slice against the grain and spoon pan juices over to serve.
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