Bite after bite of tender, melt-in-your-mouth goodness.
2 steaks of your choice (scotch used in this recipe)
Freshly cracked black pepper
2 tablespoons softened butter
1 tablespoon miso paste (genmai miso used in this recipe)
500 g sweet potato
1 tablespoon chopped herbs (sage, thyme or rosemary)
1. Preheat oven to 190°C.
2. Par boil sweet potato until sides just start breaking up, approximately 5 minutes. Don't overcook. Carefully drain all liquid out. Place sweet potato on roasting tray and leave for 15 minutes to dry out and cool.
3. Once dried and cooled gently coat sweet potato with salt, pepper, diced herbs and veg oil. Place in oven for 25 minutes or until golden and crisp.
4. While chips are in oven, rub the steaks with some vegetable oil, sea salt and pepper. Also rub a little oil into rosemary sprigs. Set aside.
5. In a small bowl, mix the butter and miso. Set aside.
6. Preheat a heavy based fry pan (cast iron preferably) or BBQ until hot (it has to be hot!) Place steaks in pan. Sear for 2-3 minutes to get a good seal (this will help keep juicy) and turn and sear other side for another 2-3 minutes for medium rare (check notes for other cooking times).
7. Once cooked, remove steaks from pan onto a plate and cover with foil to rest for at least 4-5 minutes.
8. Plate up steak and spoon a healthy dollop of miso butter on top. Happy days.
- It’s important that the pan/BBQ is very hot to create a good seal. Otherwise if it’s not hot enough it will start to stew and end up tough. Big no no.
- For rare cook 1-2 minutes each side, medium rare 2-3 minutes each side, medium 3-4 minutes each side, medium well 4-5 minutes each side, well done 5-6 minutes (if still not well done, put it in the oven for 5 minutes then rest for at least 5-6 minutes). These times will vary depending on the thickness of your steak.
- To check how well it’s cooked, you can push the middle of your steak with your finger. If it’s very soft it’ll be rare; if it’s springy it’ll be closer to medium; if it’s firm it’ll be closer to well done.
- If you have a temperature probe, check the internal temperature in the middle or thickest part of steak for well doneness. Rare 52-55°C, medium rare 55-60°C, medium 60-65°C, medium well 65-69°C, well done 70°C.
- Scotch fillet is my personal favourite (so is flank!). You can use any steak cut you want.
- All steaks will come in different sizes and thicknesses so just adjust your cooking time to suit your steak. Always always rest the steak after cooking!
- Use any miso paste you want. Genmai miso (which is used here) is made from fermenting soy beans and brown rice.