In the velvet steak with Korean chili butter recipe, Chef John uses a velveting technique to lock in moisture, giving top sirloin steaks a velvety texture.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
537 Calories
Recipe Instructions
Step 1
Trim silver skin from sirloin steaks. Place steaks between 2 pieces of heavy plastic wrap on a cutting board. Firmly pound steaks with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer steaks to a rimmed plate; lightly season both sides with kosher salt.
Step 2
Pour rice wine marinade over steaks; flip several times to ensure they are well coated on both sides. Cover with plastic wrap. Marinate in the refrigerator for 6 to 12 hours, flipping once or twice while marinating.
Step 3
Remove steaks from the refrigerator; toss several times in marinade.
Step 4
Place steaks on warm plates; rest for 3 to 4 minutes. Top with chili butter and green onions.
Step 5
Whisk rice wine, egg whites, cornstarch, and soy sauce together in a bowl until marinade is very smooth and foamy.
Step 6
Combine butter, 2 tablespoons green onions, chili paste, and 1/4 teaspoon salt in a small bowl; taste and adjust ingredients if needed. Set aside at room temperature or in the refrigerator until chili butter is needed.
Step 7
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add steaks; cook until medium-rare and meat springs back to the touch, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C).
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
