Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his strip steak with umami butter sauce recipe. The creamy fusion of butter and Sriracha that compliments the seared steak starts with a base of caramelized miso - deepening its savory-nutty flavor and adding body to the finished dressing.
To see this full recipe and receive unlimited access to thousands more, visit bonappetit.com/unlimited
Director/Producer: Mel Ibarra
Director of Photography: Eric Brouse
Editor(s): Charlotte Carpenter
Talent: Chris Morocco
Sr. Culinary Director: Kelly Janke
Culinary Producer: Stevie Stewart
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator(s): Kirsten Potts
Audio: Mike GugginoProduction Assistant: Sophie Pulver
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: JC Scruggs
--
0:00 Introduction
0:48 Cook the steak
1:02 Salt steak
1:20 Coat steak with canola or extra-virgin olive oil
1:27 Sear steak
2:23 Cook until internal temperature registers 120°
2:33 Make the umami sauce
3:21 Cook miso in butter
3:49 Add water, Sriracha, and butter
4:04 Whisk until smooth
4:09 Season with salt
4:24 Blend with immersion blender if necessary
4:44 Plate the steak
5:47 Top with sauce and spring onions or scallions
6:11 Taste!
Want Bon Appétit shirts, hats and more? shop.bonappetit.com/?...
Still haven’t subscribed to Bon Appétit on KZfaq? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.