Sous Vide Steak with Gochujang Butter

sous vide steak with gochujang butter

 

sous vide steak with gochujang butter
5 from 1 vote
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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

Ingredients

Steak

  • 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

Instructions

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

  • Reply
    Alyssa
    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.

  • Leave a Reply

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