1. Preheat the oven to 350°.

2. In a small bowl or small food processor, mix together 4 tablespoons of the butter, the miso paste, green onions, and lime juice until smooth and fully combined.

3. In a spice grinder or small food processor, grind the dried shiitake mushrooms into a powder. The consistency should be similar to cornmeal. Transfer the powder to a plate.

4. Pat the steaks dry and season both sides with sea salt and black pepper. Press both sides of the steaks into the shiitake powder.

5. In a medium skillet, heat the olive oil over medium heat until it shimmers. Add the steaks and cook undisturbed for 3 to 5 minutes or until a golden brown crust has formed. Flip the steaks and add in the remaining 2 tablespoons of butter. Quickly baste the steaks by spooning the melted butter over them.

6. Transfer the steaks to the oven and cook for 7 to 10 minutes more, or until the internal temperature reaches 125° on an instant-read thermometer for medium rare.

7. Transfer the steaks to a plate and let them rest for 3 to 4 minutes.

8. Before serving, place a tablespoon of the miso butter on top of each steak, then garnish with a few sliced serrano peppers, cilantro sprigs, and a squeeze of lime juice. Serve hot.

9. Leftover steaks can be stored in an airtight container in the fridge for up to 2 days; the miso butter will keep for up to 4 days and will be delicious on other dishes, such as grilled chicken or fish.

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