| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 880 |
| Fat | 72.9g |
| Saturates | 37.1g |
| Protein | 53.2g |
| Carbs | 2.6g |
| Sugars | 0.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the butter, tear the nori sheets and place the sheets, unsalted butter at room temperature, miso paste, oyster sauce, sesame oil and ginger in a food processor. Pulse, scraping down the sides occasionally, until well combined. Place in plastic wrap and shape into a log. Chill in the freezer for 6 hours until firm. (Leftover butter can be frozen for up to 3 months).
Remove the steaks from the fridge at least 30 minutes before cooking to bring them up to room temperature, this helps them to cook more evenly.
Prepare a BBQ to a medium hot or place a frying pan over a medium heat.
Rub the steaks with the olive oil and season each side with the salt and freshly ground pepper.
Grill or pan-fry the steaks for 6 minutes per side to get them to medium rare. In the last 2 minutes, add 100g of the butter into the pan, basting the steaks with the butter until the steaks are ready.
Remove from the pan and rest, covered in foil, for 8-10 minutes before serving.
