Miso Compound Butter: Umami Bomb

When it comes to adding flavor to a perfectly grilled steak, a good compound butter can be a game-changer. But why settle for just “good” when you can elevate your steak with something bold, savory, and a little unexpected? Enter Miso Compound Butter, the ultimate finishing touch that combines a rich umami bomb flavor with aromatic herbs and spices.

This butter was created out of my love for simple yet impactful ingredients. Miso paste, with its salty, fermented complexity, forms the backbone of the recipe, while garlic and ginger bring a fresh, aromatic punch. Soy sauce deepens the savory profile, and the chives add a pop of color and brightness. Resulting in a butter that melts over your steak like liquid gold, soaking into the crust and creating a sauce-like finish you didn’t know you needed.

The beauty of this recipe is its simplicity and versatility. Sure, it’s fantastic on steak, especially a thick ribeye or tender new your strip, but don’t stop there. Toss it with roasted vegetables, spread it on warm bread, or throw some on a nice seared cod filet. It’s a secret weapon you’ll find yourself reaching for again and again.

Miso Compound Butter

Making this butter is as easy as it gets. Soften, mix, roll, and chill—that’s it. And with a shelf life of three months in the freezer, you’ll always have a little culinary magic on hand and ready to go.

The first thing to remember is to gather your ingredients and let your unsalted butter come up to room temperature.

Add the soy sauce, garlic, ginger, salt and pepper to the softened butter. Use a microplaner to grate your garlic and ginger. I like to grate the garlic and ginger instead of mincing to help make a more cohesive flavor profile. Then add your chives and get ready to roll your compound butter into a log.

Next, scoop your butter onto a sheet of plastic wrap or parchment paper. Then shape it into a log and roll it tightly and twist the edges to seal. Then toss it in the refrigerator for at least an hour before using. You can store it in the freezer for up to 3 months.

Try this miso compound butter the next time you fire up the grill. It’s proof that sometimes, the simplest additions can make the biggest impact.

Make this recipe with these steak cuts:

New York Strip

Flank Steak

Miso Compound Butter: Umami Bomb

Recipe by That Griller GuyCourse: Recipes

Elevate your grilling game with this umami- packed miso compound butter recipe. Perfect for steaks, veggies, and/or seafood.

Ingredients

• 2 sticks of unsalted butter, softened

• ½ cup white miso

• 2 teaspoons of soy sauce

• 2 cloves of garlic, grated

• 2 teaspoons of ginger, grated

• ½ teaspoon salt

• ½ teaspoon coarse ground black pepper

• 1 tablespoon of finely chopped chives

Directions

• Place the softened butter in a medium mixing bowl. Use a fork to break up the butter and make it easier to mix.
• Add the miso paste, soy sauce, garlic, ginger, salt, and pepper to the butter. Mix until everything is evenly combined.
• Fold in the chopped chives, ensuring they’re distributed evenly.
• Scoop the butter onto a sheet of plastic wrap or parchment paper. Shape it into a log, then roll it tightly and twist the ends to seal.
• Refrigerate the butter for at least 1 hour until firm, or freeze it for longer storage (up to 3 months).

Recipe Video

Notes

• Use a microplaner to grate your garlic and ginger