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A duo of irresistibly rich toppings elevate these simple steaks: sweet soy glaze and butter mixed with savory miso paste. (Chefs, sushi rice is “stickier” than other varieties because of its high starch content, which is why we rinse it before cooking.)

Ethan Mick

with Marinated Bok Choy

Seared Steaks & Miso Butter

Steaks

Sushi Rice

Baby Bok Choy

Soy Glaze

Mirin

Butter

Sweet White Miso Paste

Furikake

Yuzu Juice

Ingredients

If you’re grilling, preheat the grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Place the **butter** in a bowl and set aside to bring to room temperature. Cut off and discard the root end of the **bok choy**; thinly slice.

Prepare the ingredients:

Thoroughly rinse the **rice**. In a small saucepan, combine the rinsed rice, **a big pinch of salt**, and **1** **1/4 cups of water**; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in **half the mirin**. Cover to keep warm.

Cook the rice:

While the rice cooks, in a medium bowl, combine the **sliced bok choy**, **furikake**, **yuzu juice**, **remaining mirin**, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Marinate the bok choy:

**STOVE: **Pat the **steaks** dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.  
**GRILL: **Pat the **steaks** dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

Cook the steaks:

While the steaks rest, to the bowl of **softened butter**, add the **miso paste**. Stir to thoroughly combine.

Make the miso butter:

Find the lines of muscle (or grain) on the **rested steaks**; slice crosswise against the grain. Serve the **cooked rice** topped with the **sliced steaks**,** soy glaze**, and** miso butter**. Serve with the **marinated bok choy** on the side. Enjoy!