Ribeyes with Miso Butter and Asparagus

Take the ribeyes out of the fridge and set them on a baking sheet. Pat dry and let them rest to come to room temperature, about 30 mins.

In a small bowl, add the minced green onion, minced garlic cloves, salted butter, and white miso paste and stir until well combined. Set aside.

Heat a cast-iron or heavy bottomed skillet over medium-high heat until very hot but not yet smoking. Pat the steaks dry once more and generously season all sides with salt and pepper, pressing in the seasoning so it adheres to the meat.

Set an oven rack in the highest position and turn the oven to high broil.

Add the avocado oil to the hot skillet and swirl to coat evenly. Sear the steaks individually (so as to not overcrowd the pan) and cook undisturbed, 1 minute per side, until a golden-brown crust forms. Finally, turn the steak on its edge and sear the fat cap for about 20 seconds, just until it begins to render.

Transfer the cooked steaks to a sheet pan and transfer to the top rack of the oven and broil until cooked to your desired doneness. For medium-rare, broil for exactly 5 minutes.

Carefully remove the hot sheet pan from the oven. Dividing evenly, top the steaks with the miso butter. Let the steaks rest on the hot pan for about 8 minutes while the butter melts. While the steaks rest, cook asparagus under the broiler until just tender and lightly browned on the edges, about 4 minutes.

Transfer the steaks to a cutting board, slice against the grain and serve immediately. Finish with flakey salt.