RIB-EYE STEAK WITH GOCHUJANG BUTTER AND NORI
Start to finish: 20 minutes
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.