Pan-Seared Velvet Steak with Spicy Korean Chili Butter
Ingredients List
Marinade for Velveting:
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2 large egg whites
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2 tablespoons cornstarch
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3 tablespoons rice wine (sake)
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1 tablespoon soy sauce
Steak Cuts:
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2 (8 ounce) top sirloin steaks
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kosher salt to taste
Spicy Korean Chili Butter Sauce:
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2 tablespoons unsalted butter, softened
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2 teaspoons Korean chili paste (gochujang), or to taste
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¼ teaspoon kosher salt, or to taste
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2 tablespoons chopped green onions, or to taste
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1 tablespoon vegetable oil
Instructions
In a bowl, whisk together egg whites, cornstarch, rice wine, and soy sauce until smooth and foamy for the marinade.
Remove the silver skin from the sirloin steaks. Place them between two sheets of plastic wrap on a cutting board and gently pound until they reach a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly season both sides with kosher salt.
Pour the marinade over the steaks, flipping them a few times to ensure an even coating. Cover with plastic wrap or place both the steaks and marinade in a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice during marination.
In a small bowl, combine butter, chili paste, salt, and chopped green onions to make the chili butter. Taste and adjust the seasoning as needed. Set aside at room temperature or refrigerate until ready to use.
Take the steaks out of the refrigerator and toss them in the marinade a few more times to ensure they're well coated.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until they are medium-rare, about 3 to 4 minutes per side, or until they reach your desired level of doneness. The internal temperature should read 130°F (54°C) when checked with an instant-read thermometer.
Remove the steaks from the heat and transfer them to warm plates. Let them rest for 3 to 4 minutes. Top with the chili butter and freshly chopped green onions.
Chef’s Tips:
If you don't have sake on hand, you can substitute it with sherry wine.
For seasoning the steaks, you can opt for 1 teaspoon of fine salt instead of 2 teaspoons of kosher salt, if preferred.
Ensure that your butter is softened, as this will make it easier to mix into the compound butter.
Using a nonstick pan is crucial so that the coating stays on the steaks and doesn't stick to the pan.
Editor’s Insight:
The nutritional information provided reflects the full quantity of marinade ingredients. The actual amount of marinade consumed may vary.
Nutrition Information (per serving)
| 537 | Calories |
| 32g | Fat |
| 13g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 537 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 14g | 69% |
| Cholesterol 127mg | 42% |
| Sodium 1074mg | 47% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 0g | 1% |
| Total Sugars 2g | |
| Protein 43g | 87% |
| Vitamin C 1mg | 1% |
| Calcium 42mg | 3% |
| Iron 3mg | 16% |
| Potassium 585mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5