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Homemade Steak with Kimchi Butter photo

Steak with Kimchi Butter

This Steak with Kimchi Butter is a flavor explosion! Juicy steak topped with creamy, spicy kimchi butter is simply irresistible.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Kimchi Butter:
  • 1/4 cup prepared kimchi finely chopped
  • 1 teaspoon miso paste
  • 1/2 cup butter softened
For the Steaks:
  • 4 pieces steaks of your choice such as ribeye, sirloin, or filet mignon
  • 12 ounces fresh mushrooms sliced
  • 2 teaspoons soy sauce
  • 1 tablespoon fresh chives minced
  • 1/4 cup prepared kimchi for garnish (optional)

Equipment

  • Skillet or Grill
  • Mixing Bowl
  • Spatula or tongs
  • Knife and cutting board
  • Meat thermometer

Method
 

Instructions:
  1. In a mixing bowl, combine the softened butter, finely chopped kimchi, miso paste, and minced chives. Stir until well combined, ensuring the kimchi is evenly distributed throughout the butter. Set aside to allow the flavors to meld.
  2. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides. This step is crucial for achieving a flavorful crust.
  3. In a skillet over medium heat, add a splash of oil. Once hot, add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Stir in the soy sauce and cook for an additional minute. Remove the mushrooms from the skillet and set aside.
  4. In the same skillet (or on the grill), add a bit more oil if needed and heat to high. Place the seasoned steaks in the skillet and cook for about 3-5 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
  5. Once cooked, remove the steaks from the skillet and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
  6. To serve, top each steak with a generous dollop of kimchi butter and a portion of the sautéed mushrooms. For an extra touch, garnish with additional kimchi if desired.

Notes

  • Store leftover steak and kimchi butter separately in airtight containers.
  • Use a meat thermometer to avoid overcooking your steak.
  • Kimchi butter can be made a day in advance for convenience.