Velvet Steak with Korean Chili Butter

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 537 Calories

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
• ¼ teaspoon kosher salt, or to taste
• 3 tablespoons rice wine (sake)
• 2 (8 ounce) top sirloin steaks
• 2 teaspoons Korean chili paste (gochujang), or to taste

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.