Steak with Soy Garlic Butter Sauce
Equipment
- Pan stainless steel preferred
Ingredients
Steak
- 8 oz steak, see note 1
- 2 tablespoons butter, for basting
- 2 cloves garlic, for basting
- Salt, to taste
- Pepper, to taste
Soy Garlic Butter Sauce
- 2 tablespoons bone broth or water, for deglazing
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon honey
- ½ tsp black pepper
Vegetables
- ½ sweet potato, ~6 oz, diced into ¼-inch cubes
- ½ bundle asparagus, ~12 oz, cut into 1-inch pieces
- ½ yellow onion, sliced into wedges
- 2 slices bacon, cut into ½-inch pieces
Vegetable Sauce
- 1 tablespoon miso paste
- 2 tablespoon soy sauce
- 2 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoon water
Instructions
Vegetable Medley
- Cut sweet potatoes into ¼-inch cubes, asparagus into 1-inch pieces, and onions into wedges.
- In a bowl, combine miso paste, soy sauce, honey, mustard, and water. Mix well.
- In a cold pan, add bacon and turn on heat to cook until crispy. Remove bacon and set aside.
- Add sweet potatoes to the bacon fat and cook for 8 minutes. Add asparagus and onions and cook for 3 minutes.
- Return bacon to the pan, add the sauce, and cook until thickened.
Steak and Soy Garlic Butter Sauce
- Season the steak with salt and pepper on both sides.
- Heat a steel or cast-iron pan over high heat. Sear the steak for 30 seconds per side, alternating sides for a total of 6 minutes. Baste with garlic and butter for 1 minute before resting for 10 minutes.
- Deglaze the pan with broth or water. Add butter and garlic, cook until melted, then stir in soy sauce, honey, and black pepper. Simmer until the sauce thickens.
- Slice the steak and serve over the vegetables. Drizzle with soy garlic butter sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tender, Savory, and Packed with Flavor
Few things beat a perfectly seared steak, but this one takes it up a notch. Basted in garlic butter and finished with a savory soy-honey glaze, the flavors are rich and balanced. The roasted vegetables cooked in bacon fat bring a deep, smoky touch that rounds out the plate. It’s an ideal dinner when you want to impress, or just treat yourself!
Ingredients for Seared Steak with Soy Garlic Butter Sauce
The flavor builds from a few key layers: a high-heat steak sear, a buttery garlic basting, and a rich soy-based pan sauce. The vegetables, cooked in rendered bacon and finished with a miso glaze, bring texture and color.
Main Ingredients
• 8 oz steak
• 2 tablespoons butter (basting)
• 2 cloves garlic (basting)
• Salt, pepper
Soy Garlic Butter Sauce:
• 2 tablespoons broth or water
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 2 cloves garlic
• 1 tablespoon honey
• ½ tsp black pepper
Vegetables:
• ½ sweet potato
• ½ bundle asparagus
• ½ yellow onion
• 2 slices bacon
Vegetable Sauce:
• 1 tablespoon miso paste
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons water
How to Make Seared Steak with Soy Garlic Butter Sauce
Step-by-Step Instructions
First mix all the ingredients for the miso sauce, then make the vegetables. Sear the bacon until slightly crispy, then sauté the sweet potatoes in the bacon fat. Add the asparagus and onion, return the bacon, and coat everything in the miso sauce until glossy.
Season your steak generously and sear it in a hot pan, flipping every 30 seconds. Baste with garlic and butter at the end to develop flavor and crust. Let it rest.
Deglaze the pan with broth or water, then simmer garlic, butter, soy sauce, and honey until thickened into a glossy glaze.
Slice the rested steak, spoon over the soy garlic butter sauce, and plate with the roasted vegetables.
Tips and Variations
Choose a thick, well-marbled steak for best results. If you don’t have bacon, use olive oil for sautéing and adjust the seasoning. For a dairy-free version, use vegan butter in both the steak and sauce. You can swap out vegetables seasonally! Broccoli, mushrooms, or even corn would be great here.
Frequently Asked Questions
What kind of steak works best for this recipe?
Ribeye, New York strip, or filet mignon are ideal. They’re tender, flavorful, and sear beautifully. Just make sure to let your steak come to room temp before cooking.
Do I have to use bacon for the vegetables?
Nope! You can use oil or butter instead. Bacon just adds a smoky richness that enhances the miso glaze, but it’s totally optional.
Can I make this ahead of time?
The vegetables and sauce can be prepped ahead. Cook the steak right before serving for the best texture. Leftovers reheat well too.
Is this dish gluten-free?
To make it gluten-free, use tamari instead of soy sauce and double-check that your miso paste is gluten-free as well.
Can I skip the honey?
You can substitute with maple syrup or brown sugar if needed. The sweetness balances the salty soy sauce and enhances the glaze.
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