For an extra layer of flavor, try adding a pinch of grated ginger and a clove of minced garlic to the marinade. If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy pan to pound the steaks. Serve the velvet steak with Korean chili butter alongside steamed rice, noodles, or roasted vegetables to complete the meal.
Velvet Steak with Korean Chili Butter
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME6 hrs 30 mins
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SERVING2 People
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VIEWS93
Experience the magic of velveting! This technique transforms humble sirloin steaks into unbelievably tender and juicy delights. The vibrant Korean chili butter adds a spicy, savory kick that will tantalize your taste buds. A simple yet impressive dish perfect for a weeknight indulgence or a special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol127 mg
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Fiber0 g
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Protein43 g
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Saturated Fat14 g
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Sodium1074 mg
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Sugar2 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, whisk together the rice wine, egg whites, cornstarch, and soy sauce until the marinade is smooth and slightly foamy. (2 minutes)
02
StepTrim any silver skin from the sirloin steaks. Place the steaks between two sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet, gently pound the steaks to an even 1/4-inch thickness. Lightly season both sides of the steaks with kosher salt. (10 minutes)
03
StepPour the rice wine marinade over the prepared steaks, ensuring they are thoroughly coated on both sides. Cover the plate with plastic wrap and marinate in the refrigerator for at least 6 hours, or preferably overnight, flipping the steaks once or twice during the marinating process. (6-12 hours)
04
StepIn a small bowl, combine the softened butter, chopped green onions, Korean chili paste (gochujang), and 1/4 teaspoon of kosher salt. Mix well. Taste and adjust the seasoning as needed. Set aside at room temperature or in the refrigerator until ready to use. (5 minutes)
05
StepRemove the marinated steaks from the refrigerator and toss them in the marinade once more to ensure they are fully coated. (2 minutes)
06
StepHeat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the steaks to the hot skillet and cook for 3 to 4 minutes per side for medium-rare, or until they reach your desired level of doneness. Use an instant-read thermometer to check for an internal temperature of 130°F (54°C) for medium-rare. (6-8 minutes)
07
StepTransfer the cooked steaks to warm plates and allow them to rest for 3 to 4 minutes before serving. Top each steak with a generous dollop of the Korean chili butter and a sprinkle of fresh green onions. (5 minutes)
RECIPE REVIEWS
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Giovanna Anderson
Mar 24, 2025This recipe is a game-changer! The steak was so tender and flavorful.
Gerry Simonis
Jan 19, 2025I was skeptical about the velveting technique, but it really works!
Kadin Emard
Jan 16, 2025Easy to follow instructions and a delicious result. Highly recommend.
Yasmine Kreiger
Sep 27, 2024The Korean chili butter is amazing. I put it on everything!
Erin Erdman
Jul 31, 2024My family loved this recipe. Will definitely be making it again.