adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Velvet Steak with Korean Chili Butter
Velvet Steak with Korean Chili Butter
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
390 minutes
Velvety top sirloin steaks with Korean chili butter, seared to perfection using Chef John's special technique for maximum tenderness and flavor.
Ingredients:
  • 2 large egg whites
  • 2 tablespoons cornstarch
  • 3 tablespoons rice wine (sake)
  • 1 tablespoon soy sauce
  • 2 (8 ounce) top sirloin steaks
  • kosher salt to taste
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons Korean chili paste (gochujang), or to taste
  • 0.25 teaspoon kosher salt, or to taste
  • 2 tablespoons chopped green onions, or to taste
  • 1 tablespoon vegetable oil
Instructions:
  • Combine egg whites, cornstarch, rice wine, and soy sauce in a bowl and whisk vigorously until the mixture is smooth and foamy.
  • Prepare sirloin steaks by trimming the silver skin. Tenderize the steaks to a 1/4 inch thickness between plastic wrap on a cutting board. Place the steaks on a plate and season both sides lightly with kosher salt.
  • Coat steaks evenly with marinade by pouring it over and flipping a few times. Cover with plastic wrap or transfer to a zip-top bag, refrigerate for 6 to 12 hours, flipping once or twice during marinating.
  • Combine butter, chili paste, salt, and green onions in a small bowl to make chili butter. Adjust seasoning to taste. Let it sit at room temperature or in the refrigerator until ready to use.
  • Take the steaks out of the fridge and give them a few extra tosses in the marinade.
  • In a large nonstick pan over medium-high heat, sizzle the steak in vegetable oil until it's springy to the touch and cooked to medium-rare perfection, about 3 to 4 minutes per side. Confirm doneness by checking with an instant-read thermometer, aiming for 130 degrees F (54 degrees C) in the center.
  • Take the steaks off the heat and place them on heated plates. Allow them to rest for 3 to 4 minutes. Finish by adding chili butter and green onions on top.

Similar Recipes