Sous Vide Steak with Gochujang Butter

sous vide steak with gochujang butter


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

  • Reply
    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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