steak with kimchi butter

4 tbsp salted butter
room temp
3 tbsp kimchi
finely chopped, plus 1 tablespoon kimchi liquid, the more sour the better :)
4 pieces ribeye steak
about 1/2 pound each, or 2 pounds of any steak of your choice
2 tsp gochugaru
korean red pepper powder
coarse salt
black pepper
freshly ground
2 tbsp sesame oil
Who would have thought to mix kimchi with butter? David Chang of NYC’s Momofuku did! The little bits of kimchi butter made each bite taste like heaven! Adapted from Marja Vongerichten’s The Kimchi Chronicles: Korean Cooking for an American Kitchen with a special shout out to David Chang’s Momofuku.
Measure out the butter and reserve until it comes to room temp, about 30-45 minutes. Also pull out the steaks so that they rise to room temp.
To make the kimchi butter, mash the butter, kimchi, and kimchi liquid with a fork to combine. We sometimes just mash it together with gloved hands. Form the butter into a log with plastic wrap. Refrigerate for at least 1 hour. The kimchi butter can be stored in the fridge for 1 week if wrapped tightly.
For the steaks, gradually preheat the cast iron skillet/grill pan to high.
Pat the steaks dry with paper towel. On both sides of the steaks, sprinkle the gochugaru, salt, and pepper, then drizzle with sesame oil. Sear/grill for about 3-4 minutes on each side. Transfer the steaks from the pan and rest with tented foil for at least 5 minutes.
Right before serving, top each steak with a coin of kimchi butter.
source: Marja Vongerichten's The Kimchi Chronicles
We like our steaks medium rare, so we sear it until the internal temp reaches 130-135 degrees. We also rest our steaks elevated on a small cookie rack over a small rimmed baking sheet.