Seared Ribeye with Red Onions and Miso Bourbon Butter

In this recipe, award-winning Kentucky chef, Edward Lee, walks us through his favorite way to cook a steak. By starting with quality ribeyes, simple salt & pepper seasoning and a mild applewood pellet flavor, the beef flavor shines in this cook. It’s enhanced through a charred outer crust and a basting of miso bourbon butter that blends the salty, earthy flavors of miso with sweet, rich bourbon, all held together by creamy butter. Finally, these steaks are topped with grilled red onion and a chili crisp oil and served alongside grilled asparagus for an unforgettable, low-carb steak dinner.
We made this recipe on the Rider DLX, but you can make it on your smoker and grill.
- 6 tablespoons bourbon, reduced by half
- 3 tablespoons miso
- 3 tablespoons light brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves
- 1 scallion, trimmed & chopped
- 1 1-inch piece ginger, peeled & minced
- 1 pound butter, softened
- 4 boneless ribeye steaks, 1 1/2 inches thick
- 1 tablespoon chili crisp oil
- > salt & pepper
- > olive oil
- 1 red onion
- > apple wood pellets
- 1 bunch jumbo asparagus
- > salt & pepper
- > olive oil
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