Pan-Seared Steak with Smoky Miso Butter and Watercress Salad | Christopher Kimball’s Milk Street | R

Ingredients

• 2 tablespoons salted butter, room temperature
• 1 tablespoon white or red miso
• ¾ teaspoon dry mustard
• ½ teaspoon smoked sweet paprika
• ½ teaspoon plus ¼ cup seasoned rice vinegar
• 2 1-pound strip steaks, each about 1 inch thick, trimmed and patted dry
• Kosher salt and ground black pepper
• 1 tablespoon grapeseed or other neutral oil
• 2 tablespoons soy sauce
• 1 tablespoon sesame seeds, toasted
• 2 bunches watercress, trimmed of tough stems, cut into 2- to 3-inch lengths
• 3 scallions, thinly sliced on the diagonal