Chef John uses a velveting technique to lock in moisture and give top sirloin steaks a tender, velvety texture in this recipe for pan-fried steaks with Korean chili butter.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
537 Calories
Recipe Instructions
Step 1
Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove steaks from the refrigerator and toss a few more times in the marinade.
Step 6
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).
Step 7
Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.
Ingredients
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 tablespoons unsalted butter, softened
2 tablespoons chopped green onions, or to taste
1 tablespoon soy sauce
kosher salt to taste
2 large egg whites
3 tablespoons rice wine (sake)
2 (8 ounce) top sirloin steaks
2 teaspoons Korean chili paste (gochujang), or to taste
