STYLE

KOREAN PANTRY: Recipe for rib-eye steak with gochujang butter and nori

07/21/2015 02:14 EDT | Updated 07/21/2016 05:59 EDT
This butter spiked with gochujang is a great gateway recipe to get acquainted with this Korean pantry item. It's perfect on this steak, but I use it on everything from baked potatoes to vegetable stir-fry, even popcorn. The recipe for the butter is easily doubled if you want extra for other uses.

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RIB-EYE STEAK WITH GOCHUJANG BUTTER AND NORI

Start to finish: 20 minutes

Servings: 2

For the gochujang butter:

1/4 cup (1/2 stick) butter, room temperature

1 tablespoon gochujang

1 clove garlic, minced

1 teaspoon toasted sesame oil

1/2 teaspoon lemon juice

1/2 teaspoon honey

1/4 teaspoon kosher salt

Pinch of ground black pepper

For the steaks:

Two 8-ounce rib-eye steaks

Kosher salt and ground black pepper

Oil, for the skillet

1 lemon, halved

Nori powder or furikake

Flaked sea salt

To make the gochujang butter, in a small bowl mix together the butter, gochujang, garlic, sesame oil, lemon juice, honey, salt and pepper. Mix until combined and smooth. Taste and adjust salt and pepper.

Heat a large cast-iron skillet until very hot. Season the steaks generously on both sides with salt and pepper. Add a little oil to the skillet.

Add the steaks to the skillet and sear on high for about 2 minutes to get a nice brown on them. Flip and add a dollop of the gochujang butter to the top of each steak. Reduce the heat to medium. As the butter melts, use a brush to baste the tops of the steaks with the melted gochujang butter. Keep flipping and brushing until nicely glazed. Cook the steaks to your liking, about another 3 to 4 minutes for medium-rare.

Transfer the steaks to a cutting board and let rest 5 to 10 minutes. Slice out the rib-eye steaks and transfer to a platter. Add a small amount of gochujang butter to each slice of steak. Squeeze a little lemon juice over the steak slices. Top with nori powder and flaked sea salt. Serve immediately.

Nutrition information per serving: 1,060 calories; 840 calories from fat (79 per cent of total calories); 94 g fat (42 g saturated; 1 g trans fats); 220 mg cholesterol; 890 mg sodium; 10 g carbohydrate; 1 g fiber; 4 g sugar; 41 g protein.

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