Steaks with Togarashi, Soy and Ginger Butter

, from Issue #111. September, 2023
Photography by Yuki Sato.
Steaks with Togarashi, Soy and Ginger Butter

Take your steak to another level with this divine butter. You can also slather it on grilled sourdough to make an epic steak sandwich or dollop it over grilled sweetcorn and other vegetabes.

PREP: 10 minutes  COOK: 10 minutes  SCALE: easy

Serves: 2


100 grams butter, softened
1 tablespoon shichimi togarashi, plus extra to serve
4 teaspoons tamari
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
1 teaspoon sea salt

2 scotch fillet or rib-eye steaks
olive oil
sea salt and ground pepper

Roasted Butternut Pumpkin and Miso Mash, see recipe below, optional


BUTTER: Stir all the ingredients together in a bowl. Butter will keep for 1 week in the fridge or 3 months in the freezer.

STEAK: Heat a large frying pan until hot. Rub the steaks with a little oil then season generously on both sides. Cook for about 2-3 minutes each side, or until done to your liking. Transfer to a plate, cover loosely and rest for 2-3 minutes.

TO SERVE: If making the mash, divide between plates. Slice the steaks and arrange on top and add generous dollops of butter. Sprinkle with extra togarashi, if desired.

COOK’S NOTE: Shichimi togarashi is available at most grocery and food stores.



850 grams butternut pumpkin (550 grams peeled and seeded)
olive oil
sea salt and ground pepper
1 tablespoon butter
1 tablespoon cream
2 teaspoons miso paste

Preheat the oven to 180°C fan bake.

Cut the pumpkin into small pieces and toss with a little olive oil, salt and pepper. Place on a large baking tray and loosely cover with a piece of foil. Roast for about 25 minutes or until tender.

Tip into a food processor and add the butter, cream and miso paste and blitz until smooth. Season with salt and pepper if needed. If making ahead, reheat in a microwave until hot. Serves 2.