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Flavorful Miso Butter Ribeye Recipe with Easy Blistered Shishito Peppers

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A quick and easy ribeye steak recipe featuring a rich miso butter and blistered shishito peppers, perfect for a flavorful and impressive dinner.

Ingredients

Scale
  • 1 (12 oz / 340 g) ribeye steak, preferably well-marbled
  • 4 tablespoons (about 60 g) unsalted butter, softened (European-style recommended for extra creaminess)
  • 1 tablespoon white miso paste
  • 1 small clove garlic, minced
  • 1 teaspoon fresh lemon juice
  • Freshly ground black pepper, to taste
  • 10–12 fresh shishito peppers
  • 1 tablespoon extra virgin olive oil
  • Kosher salt or flaky sea salt, for seasoning

Instructions

  1. In a small bowl, combine 4 tablespoons (60 g) softened unsalted butter with 1 tablespoon white miso paste, 1 minced garlic clove, 1 teaspoon fresh lemon juice, and freshly ground black pepper to taste. Mix until smooth and creamy. Set aside or refrigerate if you prefer a firmer texture before serving.
  2. About 20-30 minutes before cooking, take the ribeye out of the fridge and pat it dry with paper towels. Season both sides generously with kosher salt and a little black pepper.
  3. Place a cast iron skillet over medium-high heat and let it get hot, about 5 minutes, until it is smoking slightly.
  4. Add the ribeye to the dry pan and cook for about 4-5 minutes on the first side without moving it. Flip and cook another 3-4 minutes for medium-rare (internal temperature around 130°F / 54°C). Adjust timing if steak is thicker or thinner.
  5. Transfer the ribeye to a plate and spoon a generous dollop of miso butter on top. Tent loosely with foil and let rest for 5-7 minutes.
  6. While the steak rests, wipe out the skillet and add 1 tablespoon olive oil over medium-high heat. Add shishito peppers and cook, stirring occasionally, until blistered and charred in spots, about 5-7 minutes. Season with a pinch of salt just before removing.
  7. Plate the ribeye with melted miso butter and arrange blistered shishito peppers on the side. Optionally, squeeze fresh lemon over the peppers before serving.

Notes

Pat the steak dry before cooking to achieve a perfect crust. Use a hot pan to sear the steak properly. Rest the steak after cooking to keep it juicy. Blister peppers over medium-high heat without overcrowding the pan. Miso butter can be made ahead and chilled. For thicker steaks, finish in a 400°F oven for 5-7 minutes. For dairy-free, use plant-based butter and ensure miso paste is additive-free.

Nutrition

Keywords: miso butter, ribeye steak, shishito peppers, blistered peppers, easy steak recipe, umami, quick dinner, savory steak

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