Best 3 Velvet Steak With Korean Chili Butter Recipes

Get ready to tantalize your taste buds with the ultimate Velvet Steak with Korean Chili Butter recipe. This exquisite dish combines the tender and succulent nature of steak with a vibrant and flavorful Korean chili butter, creating a culinary experience that is both indulgent and unforgettable. It's the perfect balance of sweet, savory, and spicy, sure to leave you craving for more. So, let's embark on a culinary journey and uncover the secrets of this delectable dish.

Here are our top 3 tried and tested recipes!

VELVET STEAK WITH KOREAN CHILI BUTTER

Velvet Steak with Korean Chili Butter image

Velveting is a technique that is usually used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn't have a lot of fat, but these steaks--thanks to the velveting--were unbelievably juicy! Serve with rice or pasta to soak up the juices.

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 6h30m

Yield 2

Number Of Ingredients 11

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
¼ teaspoon kosher salt, or to taste
2 tablespoons chopped green onions, or to taste
1 tablespoon vegetable oil

Steps:

Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.
Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.
Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.
Remove steaks from the refrigerator and toss a few more times in the marinade.
Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

Nutrition Facts : Calories 537 calories, Carbohydrate 12.5 g, Cholesterol 127.3 mg, Fat 31.8 g, Fiber 0.3 g, Protein 43.3 g, SaturatedFat 13.7 g, Sodium 1073.6 mg, Sugar 1.5 g

FISH STEAK WITH TOMATO CHILI BUTTER

Fish Steak With Tomato Chili Butter image

I just made this for 2 as part of a 3 course meal I did for my hubby and I the other night. The butter is enough for 3 people but it is hard to roll into shape if I make with any less, the butter will keep in the fridge, if you wanted to make this for 4, just up the ingredients slightly. I just served mine over some wilted spinach as we had a starter and a dessert, so if making as a main meal without the other courses, I would recommend serving some wild rice or potato or even crusty bread to give some more sustenance to the meal. Prep time includes marinating time, but not the time to soften butter and reset.

Provided by The Flying Chef

Categories < 4 Hours

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 blue marlin steaks (I think swordfish or tuna would work as well)
1 teaspoon finely grated lime rind
1 lime, juice of
80 g butter
2 sun-dried tomatoes, finely chopped
1 teaspoon lime juice
1 teaspoon sambal oelek
1 1/2 teaspoons fresh parsley, finely chopped
1 green onion, finely chopped

Steps:

Combine fish with rind and juice in a bowl, cover, refrigerate about 1 hour.
Drain fish, discard marinade. Cook fish on an oiled grill plate or in a fry pan or BBQ. Until browned on both sides and cooked through.
Tomato Chili Butter.
Allow butter to come to room temperature. Beat butter in a bowl until light and fluffy, stir in remaining ingredients.
Spoon mixture onto a piece of foil, roll up firmly, shape into a log, freeze or refrigerate until firm.
Serve fish topped with chili butter.
I took a photo of the butter atop fish, but it takes quite awhile to melt, so I either, place fish under grill to melt or zap quickly, about 30 secs in the microwave to melt completely.

Nutrition Facts : Calories 298.4, Fat 32.4, SaturatedFat 20.4, Cholesterol 85.5, Sodium 273.1, Carbohydrate 3.6, Fiber 0.6, Sugar 1.3, Protein 0.9

CHILI BUTTER

Chili Butter image

This spicy butter will instantly give your steak a delicious Southwestern slant. Also try it with your favorite grilled potatoes.

Provided by Taste of Home

Time 5m

Yield 1/4 cup.

Number Of Ingredients 4

Ingredients

1/4 cup butter, softened
1 teaspoon chili powder
1/2 teaspoon Dijon mustard
Dash cayenne pepper

Steps:

In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.

Nutrition Facts : Calories 103 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

Tenderize the steak: Use a meat mallet to tenderize the steak before cooking. This will help to break down the tough fibers and make the steak more tender.
Marinate the steak: Marinating the steak in a mixture of soy sauce, garlic, and ginger will help to add flavor and moisture to the steak.
Cook the steak over high heat: Cooking the steak over high heat will help to create a nice crust on the outside while keeping the inside tender and juicy.
Use a meat thermometer: To ensure that the steak is cooked to your desired doneness, use a meat thermometer to check the internal temperature of the steak.
Make the Korean chili butter: While the steak is cooking, make the Korean chili butter by combining melted butter, gochujang, garlic, and ginger. This will add a delicious spicy and savory flavor to the steak.
Serve the steak with your favorite sides: Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Velvet steak with Korean chili butter is a delicious and easy-to-make dish that is perfect for a special occasion. By following these tips, you can create a steak that is tender, juicy, and full of flavor. The Korean chili butter adds a unique and delicious twist to this classic dish. So next time you're looking for a new and exciting way to cook steak, give this recipe a try!