New York Strip With Miso & Soy Glaze

Prepare the Miso & Soy Marinade

1. Let the New York Strip come to room temperature.
2. Whisk together soy sauce, miso, vinegar, brown sugar, avocado oil, sesame oil, garlic, ginger, and cracked black pepper to taste.
3. Pour ¾ of the marinade over the steaks and marinate in the refrigerator for 30 minutes to 1 hour.
4. Reserve the remaining marinade.

Cook the New York Strip

1. Heat a grill to high or preheat a cast iron skillet with oil over high heat.
2. Place the New York Strip on the hottest part of the grill until browned, about 1–1½ minutes, or sear in the skillet.
3. Flip and sear, basting with some of the reserved marinade.
4. Once browned, flip over to the other side for 1 minute. Reduce heat to medium-low.
5. Grill for 2–4 minutes, basting with additional reserved marinade. Flip once more.
6. Grill for 1–2 minutes until caramelized.
7. Internal temperature should be 120–125°F for medium-rare.
8. If the outside begins to burn before the inside reaches temperature, move to a cooler section of the grill or finish in a 375–400°F oven.
9. Allow the steak to rest before slicing.
10. Take reserved marinade, add a little water, place in a pan to reheat if needed, and pour over the steaks.

Prepare the Charred Mushrooms

1. Line a sheet tray with parchment paper and preheat the oven to 400–425°F.
2. Break apart the Maitake mushrooms from the base into semi-thick pieces, or cut the Shiitake mushrooms in half and remove the stems.
3. Toss with sesame oil.
4. Season with salt and pepper.
5. Spread evenly on the prepared sheet tray and roast for 7–10 minutes.
6. Remove and flip the Maitake mushrooms, or shake the Shiitake mushrooms. Shiitake will be done at this point. Continue cooking Maitake for another 7 minutes, until slightly crispy.
7. Remove from the oven. Microplane the orange zest over the mushrooms, sprinkle with togarashi, finish with a squeeze of orange juice, and season with salt and pepper to taste.