Sous Vide Steak with Gochujang Butter

sous vide steak with gochujang butter

Sous Vide Steak with Gochujang Butter

In this recipe, we take a timeless Ribeye steak and elevate it by cooking sous vide. Then, we top it with incredibly delicious homemade gochujang butter to really take it to the next level.

For this cook, we did a very basic salt and pepper rub to let the taste of the meat shine. And boy it shines. But of course we always want to kick it up a notch, so we added gochujang butter. And holy moly, this butter was the perfect way to top the steak. Try it yourself and enjoy all the compound butter’s glory.

Time and Temperature

Through loads of experimentation, we’ve found that cooking the steak at 131F for 1 hour is the perfect combo. Leaving the steak in for an hour breaks down the connective tissue (collagen), which results in a super tender steak. Also, cooking them at a temperature of 131F is the sweet spot for that perfect edge to edge rosy color. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

Special Equipment

Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.

Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the steak. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

sous vide steak with gochujang butter
5 from 1 vote

Sous Vide Steak with Gochujang Butter

Course Main Course
Cuisine Korean
Prep Time 10 minutes
Hands-On Cook Time 5 minutes
Sous Vide Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people



  • 1 lb Bone-in Ribeye Steak
  • 1 clove garlic, crushed
  • Salt and pepper to taste
  • Half a lemon

Gochujang Butter

  • 1 stick unsalted butter, softened to room temperature
  • 2 Tbsp gochujang paste
  • 2 cloves garlic, minced
  • 2 tsp sesame oil
  • 1 tsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp salt


Gochujang Butter

  1. Once the stick of butter has reached room temperature and is softened, add butter, gochujang paste, garlic, sesame oil, lemon juice, honey and salt to a food processor or blender. Process the ingredients until combined and smooth. 

  2. Place butter lengthwise in the center of parchment paper, then roll the butter to make a circular log. Wrap in plastic wrap and refrigerate. 

Preparing the Steak

  1. Set sous vide machine to 55C/131F.

  2. Salt and pepper the rib eye to taste. Put the steak in a freezer bag with crushed garlic, and remove the air through a vacuum sealer or the displacement method. Drop steak in the bath for 1 hour.

  3. Remove bag from bath. Take steak out of the bag, pat dry and season with salt and pepper to taste. Heat pan on high and add oil. Sear for 60-90 seconds on each side. Remove from pan, put a glob of gochujang butter on the top and let rest for 5 minutes

  4. Add lemon half to the hot pan, cut-side down. Cook until blackened, and remove from pan.

  5. Slice and serve steak with gochujang butter, spritzing a little lemon juice on every piece. 

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1 Comment

  • Avatar
    October 2, 2018 at 9:02 am

    I never even thought of making gochujang in to a compound butter, but this butter is a blessing. I will be making this many many times to come.

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