cookware
- cast iron skillet or ridged cast iron grill pan
- plastic wrap
- foil
1 | 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. |
2 | 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. |
3 | For the steaks, gradually preheat the cast iron skillet/grill pan to high. |
4 | 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. |
5 | Right before serving, top each steak with a coin of kimchi butter. |
source: Marja Vongerichten's The Kimchi Chronicles
notes
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.