Preparation

• Mash the butter with the miso in a small bowl. Mix in the truffle oil.
• Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours.
• If the steak is refrigerated, let it come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners to create a hot zone and a cool zone.
• Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.
• 将牛排移到烤架的凉爽部分，盖上盖子，然后煮至您所需的浓度（中型稀有约5至10分钟）。休息5到10分钟，将牛排切成两半，每块用1到2汤匙顶部。黄油并食用。

Make Ahead Tips

The miso butter can be refrigerated, covered for up to 1 week. Bring to room temperature before topping the steak with it.