© Tina Rupp
Active Time
30 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 4

Jean-Georges Vongerichten loves the classic combination of steak with mustard; for this steak sauce he blends dry mustard with fresh orange juice.    More Amazing Steaks  

How to Make It

Step 1    

Preheat the oven to 200°. Rub the steaks with olive oil and sprinkle them with the hot paprika, rubbing to coat. Season the steaks with salt and transfer them to a small roasting pan. Roast for about 1 1/2 hours, until an instant-read thermometer inserted in the thickest part of the steaks registers 125° for medium-rare.

Step 2    

Meanwhile, in a mini food processor, puree the miso with the soy sauce, lime juice and zest, mustard powder, orange juice, kecap manis and sweet paprika.

Step 3    

In a medium saucepan, melt the butter. Add the miso mixture and whisk over moderate heat until smooth and creamy, about 1 minute. Keep warm over low heat.

Step 4    

In a skillet, heat 1 tablespoon of olive oil. Add the steaks and cook over high heat, turning once, until browned, 4 minutes total. Transfer the steaks to plates and serve with the citrus-mustard butter.

Notes

Kecap manis is a sweet Indonesian soy-based sauce sold at Asian markets.

Serve With

Steamed bok choy.

Suggested Pairing

Try the dish with a spicy Australian Shiraz.

You May Like