Gochujang Butter Steak
Elevate your steak game with this flavor-packed recipe featuring rich, spicy-sweet gochujang butter. As it melts over the perfectly cooked steak, it transforms into a mouthwatering sauce that pairs beautifully with tender, steamed rice. Simple to make yet bursting with bold umami flavors, this dish is perfect for a cozy dinner or a special occasion.
Gochujang butter
- 100g Salted Butter
- 2 Tbsp Gochujang
- 1 Tbsp Coriander
- 2 Cloves of Garlic
- 2 Tbsp Soy Sauce
- 1 Tsp Crispy Chilli Oil
- A pinch of flakey sea salt
- 1 Tsp Honey
Ingredients
- 2 ribeye steaks (or your preferred cut)
- Rice (I used short grain sushi rice)
Step 1: Prepare the Rice
Rinse the rice thoroughly under cold water until the water runs clear.
Step 2
Add the rinsed rice and water to a saucepan. Bring it to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 12 minutes. Once done, remove from heat and let it sit, covered, for a few minutes to steam. Fluff with a fork before serving.
Step 3: Make the Gochujang Butter
In a small bowl, mix the softened butter, gochujang, soy sauce, crispy chili oil, garlic, coriander, honey (if using), and a pinch of flaky sea salt until well combined.
Step 4
Transfer the mixture onto a sheet of cling film, roll it into a log, and twist the ends to secure. Place the butter log in the freezer until firm.
Step 5: Cook the Steaks
Season the steaks generously with salt.
Step 6
Heat a heavy skillet or grill pan over high heat until smoking hot. Sear the steaks for 3-4 minutes per side for medium-rare or adjust the cooking time for your preferred doneness. Remove the steaks from the pan and let them rest for 5 minutes.
Step 7: Assemble the Dish
Spoon the cooked rice onto plates or bowls. Slice the steak and place it on top of the rice. Remove the gochujang butter from the freezer, slice a portion, and place it on the hot steak to melt.
Serve immediately, allowing the butter to melt into the steak and rice for a rich, flavorful meal.