**The Art of Cooking a Perfect Steak**

As I begin to oil the steak lightly, I apply a nice coat to ensure even browning. Next, I carefully place the steak in the pan, taking care not to touch it with my hands as I build up a great sear over time. The key is to flip every minute or so, depending on how much fat and lean it has. Every steak cooks differently, so this method allows for a more gradual and gentle approach to achieving that perfect sear. By flipping the steak regularly, I'm able to create a uniform crust on all sides.

**The Importance of Flipping**

As I flip the steak every minute or so, I'm aware that it's cooking at different rates due to its varying composition. The fat content will make some parts cook faster than others, and this is where flipping becomes crucial. If I were to leave the steak on one side for four or five minutes, it would result in uneven searing. By flipping it regularly, I can ensure that every part of the steak develops a beautiful crust, even if it's not done at the same time. The end result is a perfectly cooked steak with a lovely sear.

**Resting the Steak**

Once the internal temperature reaches 120°F (that's right, around 112°F for me), I'll stand the steak up to render out that back cap a little more. This step is essential in achieving a tender and juicy final product. The initial temperature seems to climb slowly at first, but then quickly accelerates towards the end. By standing the steak up, I allow it to release any excess juices and even out its internal temperature distribution.

**The Magic of Umami Butter Sauce**

While the steak rests for 10 minutes, I prepare my umami butter sauce using sriracha and miso paste. Miso is a fermented product that's incredibly high in um glutamates, which are naturally occurring amino acids responsible for the savory flavor we all love. By caramelizing the miso, it intensifies its flavor and brings out the sweet side of this versatile ingredient. The sauce is low-fuss and low-muss, making it perfect for those who enjoy a quick fix in the kitchen.

**Emulsifying the Sauce**

To achieve that glossy and creamy texture, I use an immersion blender to mix in the butter and sriracha mixture. This gadget has the power to create a tighter emulsion while also brightening the color of the sauce slightly. By blending, I can ensure that my sauce is smooth and even, making it perfect for serving alongside the steak.

**Garnish and Serving**

For garnish, I use thinly sliced scallions – both the bulb and green parts add a lovely crunch to the dish. To finish the plate, I sprinkle a pinch of salt over the top and serve the sauce warm on the side. One can make this ahead up to a week in advance but always re-warm it before serving. Serving the sauce as a streak down the length of the steak creates a visually appealing effect with a lovely drape.

**Conclusion**

With each bite, the flavors unfold, hitting every taste receptor in different ways. This dish is truly special and sets a new standard for umami flavor in cooking. I don't expect to eat this every night but if I am eating meat, it's going to be really good – that's a guarantee! I eagerly await your reactions when you try this recipe – get to it within the next five minutes!

"WEBVTTKind: captionsLanguage: enif we've ever invoked flavortown before maybe we were misusing it because like this is actually a bullet train headed straight to flavor tower full stop i am making strip steak with umami butter sauce this uh umami butter sauce starts with a base of caramelized miso when i think about this sauce like think about like a mild buffalo wing in terms of hot sauce and butter i like that this is something that like feels like you cooked it outdoors and certainly it's a meal like you maybe want to eat outdoors when the weather is really nice but it's just super easy to tackle in your kitchen no special occasion required i like to use strip steak just because it tends to be like fairly compact generally speaking my default these days is to just go like salt and salt only but you got to be generous with it i'll do both sides and then i'll do the ends as well seasoning the fat cap because why the hell not and then all these edges instead of oiling the skillet okay which is going to send up plumes of white smoke in your kitchen i'm going to oil the steak lightly nicely coated all right and then we can lay it in there we're going to build up a great sear over time here we're going to flip every minute or so every steak cooks differently okay hold on we're gonna flip every state cooks differently depending on how much fat and how much lean it has it's eventually gonna get the same level of seer you otherwise would have if you were just leaving it on one side for four or five minutes but it's doing it way more gradually and more gently to the meat we have achieved like a really great sear you know we're gonna keep this going a little bit longer just because we need to reach the internal temperature we're looking for which is going to be about like 120 about um i'm getting like 112 here now is when i might stand it up just to render out that back cap a little bit more so i've always found you know like initially the temperature seems to climb very slowly and then it climbs very quickly towards the end i think we're there steak is resting okay 10 minutes minimum the unevenness and temperature kind of distribution throughout the different kind of like areas of the steak are gonna even out to a degree during the resting period as will the juices while the steak is resting we have just enough time to do our umami butter sauce while we're using sriracha you know we're calling for it specifically in this recipe because it is so widespread but it's not your only option here you know there's just such a wide range of hot sauces anyway but point b you've got options here the thing that's really amping up the umami in this is miso miso very high in um glutamates you know it's a fermented product that has like just so many different uses we're just kind of getting some bubbling here that's still pretty like tan okay caramelizing the miso intensifies the flavor it's gonna bring out the savory side of miso because miso has some sweetness to it around the time that it starts to stick to the bottom of the saucepan is about the time that it's ready so now quarter cup of water going in half a cup of sriracha and then we can just whack the butter right in there like this is low fuss low muss this is already looking pretty nice glossy creamy emulsified we need some salt here just to bring out those flavors a little bit further if you feel like you've got pieces of miso in there or it's not quite as creamy as you want it to be for any reason i've got you go go gadget immersion blender so a quick immersion blend has that wonderful ability to just like create an even tighter emulsion it also kind of brightens the color a little bit you see the difference it is bright it is glossy it is tangy it is rich and it's done steak is done sauce is done and then for garnish we you know you can use scallion any kind of raw allium frankly would work here these are lovely gorgeous purple spring onions um that i'm gonna use i like to use like a mix of the bulb plus a little bit of the green as well i love a little bit of the punch just from like the raw onion on there this is like the moment of truth it's like more of like a medium not too thin and not too thick and then just fanning those slices out enough so that like when you sprinkle a little bit of salt on it you know it kind of hits a little bit of the inside of each piece you want to use this sauce warm so you can make this ahead like even like up to a week ahead but definitely re-warm it you know you can obviously just serve like a little pool of it on the side i do really like what happens you know when you just do like a nice kind of streak right down the length it just has this lovely drape to it i like to break apart the rings of the onion just a little bit before i scatter them and then they just need to kind of fall where they fall you know you can't be too precious about it there's so much aroma coming off of like that hot sauce and then just this like lovely burnished meat listen i don't think we should be eating steak every night you know far from it but if i'm gonna be eating meat i want it to be really good i want a little extra dab of sauce on the side here it's a total flavor roller coaster you just get this like wonderful all enveloping mouth-filling flavor it's hitting every taste receptor in a different way and i think that makes it a little bit unusual i cannot wait for you guys to try this and you need to get to it in the next five minutes this is like a rocket headed straight to like flavor spaceif we've ever invoked flavortown before maybe we were misusing it because like this is actually a bullet train headed straight to flavor tower full stop i am making strip steak with umami butter sauce this uh umami butter sauce starts with a base of caramelized miso when i think about this sauce like think about like a mild buffalo wing in terms of hot sauce and butter i like that this is something that like feels like you cooked it outdoors and certainly it's a meal like you maybe want to eat outdoors when the weather is really nice but it's just super easy to tackle in your kitchen no special occasion required i like to use strip steak just because it tends to be like fairly compact generally speaking my default these days is to just go like salt and salt only but you got to be generous with it i'll do both sides and then i'll do the ends as well seasoning the fat cap because why the hell not and then all these edges instead of oiling the skillet okay which is going to send up plumes of white smoke in your kitchen i'm going to oil the steak lightly nicely coated all right and then we can lay it in there we're going to build up a great sear over time here we're going to flip every minute or so every steak cooks differently okay hold on we're gonna flip every state cooks differently depending on how much fat and how much lean it has it's eventually gonna get the same level of seer you otherwise would have if you were just leaving it on one side for four or five minutes but it's doing it way more gradually and more gently to the meat we have achieved like a really great sear you know we're gonna keep this going a little bit longer just because we need to reach the internal temperature we're looking for which is going to be about like 120 about um i'm getting like 112 here now is when i might stand it up just to render out that back cap a little bit more so i've always found you know like initially the temperature seems to climb very slowly and then it climbs very quickly towards the end i think we're there steak is resting okay 10 minutes minimum the unevenness and temperature kind of distribution throughout the different kind of like areas of the steak are gonna even out to a degree during the resting period as will the juices while the steak is resting we have just enough time to do our umami butter sauce while we're using sriracha you know we're calling for it specifically in this recipe because it is so widespread but it's not your only option here you know there's just such a wide range of hot sauces anyway but point b you've got options here the thing that's really amping up the umami in this is miso miso very high in um glutamates you know it's a fermented product that has like just so many different uses we're just kind of getting some bubbling here that's still pretty like tan okay caramelizing the miso intensifies the flavor it's gonna bring out the savory side of miso because miso has some sweetness to it around the time that it starts to stick to the bottom of the saucepan is about the time that it's ready so now quarter cup of water going in half a cup of sriracha and then we can just whack the butter right in there like this is low fuss low muss this is already looking pretty nice glossy creamy emulsified we need some salt here just to bring out those flavors a little bit further if you feel like you've got pieces of miso in there or it's not quite as creamy as you want it to be for any reason i've got you go go gadget immersion blender so a quick immersion blend has that wonderful ability to just like create an even tighter emulsion it also kind of brightens the color a little bit you see the difference it is bright it is glossy it is tangy it is rich and it's done steak is done sauce is done and then for garnish we you know you can use scallion any kind of raw allium frankly would work here these are lovely gorgeous purple spring onions um that i'm gonna use i like to use like a mix of the bulb plus a little bit of the green as well i love a little bit of the punch just from like the raw onion on there this is like the moment of truth it's like more of like a medium not too thin and not too thick and then just fanning those slices out enough so that like when you sprinkle a little bit of salt on it you know it kind of hits a little bit of the inside of each piece you want to use this sauce warm so you can make this ahead like even like up to a week ahead but definitely re-warm it you know you can obviously just serve like a little pool of it on the side i do really like what happens you know when you just do like a nice kind of streak right down the length it just has this lovely drape to it i like to break apart the rings of the onion just a little bit before i scatter them and then they just need to kind of fall where they fall you know you can't be too precious about it there's so much aroma coming off of like that hot sauce and then just this like lovely burnished meat listen i don't think we should be eating steak every night you know far from it but if i'm gonna be eating meat i want it to be really good i want a little extra dab of sauce on the side here it's a total flavor roller coaster you just get this like wonderful all enveloping mouth-filling flavor it's hitting every taste receptor in a different way and i think that makes it a little bit unusual i cannot wait for you guys to try this and you need to get to it in the next five minutes this is like a rocket headed straight to like flavor space\n"