Cooking Time: 20 minutes

Serves 2-4

What You Need:

• 2 (12 oz) Ribeye or New York strip steaks (about 1 ¼ inches thick)
• 1 tbsp vegetable oil
• Salt
• 2-4 heads of hardy lettuces (we used arugula)
• 4 radishes, sliced thin
• Toasted sesame oil
• Coconut aminos
• 2 tbsp unsalted butter
• 1 pouch of Haven’s Kitchen Gingery Miso sauce

How to Make It:

1. Let the steaks rest at room temperature for 30 minutes before you cook them
2. Heat vegetable oil in a large cast iron skillet over medium-high heat until shimmery and VERY hot
3. Place steaks in skillet and cook, undisturbed, until seared on bottom, about 4 minutes
4. Flip and cook until steak for about 3-4 minutes longer. Both sides should be seared and the internal temp should be 135-140 degrees
5. Remove steaks to a plate to rest for 10 minutes
6. While the steaks are resting, prepare the greens and radishes on a platter and drizzle with sesame oil and coconut aminos. Sprinkle with a pinch of salt
7. Once the steak has rested, return to pan over medium heat. Add butter and about ¼ pouch of Gingery Miso sauce. Spoon the melted miso-butter over steaks and baste constantly for about 2 minutes
8. Slice the steak and serve on top of the salad. Drizzle with warm miso butter