Velvet Steak with Korean Chili Butter

[nverland]

Velvet Steak with Korean Chili Butter
Prep Time: 15 mins Cook Time: 10 mins Additional Time: 6 hrs 5 mins Total Time: 6 hrs 30 mins Servings: 2

Ingredients

Velvet Marinade:
2 large egg whites
2 tablespoons cornstarch
3 tablespoons rice wine (sake)
1 tablespoon soy sauce

Steaks:
2 (8 ounce) top sirloin steaks
Kosher salt to taste

Korean Chili Butter:
2 tablespoons unsalted butter, softened
2 teaspoons Korean chili paste (gochujang), or to taste
¼ teaspoon kosher salt, or to taste
2 tablespoons chopped green onions, or to taste
1 tablespoon vegetable oil

Directions
*Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
*Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.
*Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.
*Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.
*Remove steaks from the refrigerator and toss a few more times in the marinade.
*Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
*Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

Chef's Notes:
*If you don't have sake, sherry wine will also work.
*When seasoning the steaks you can use 1 teaspoon fine salt in place of 2 teaspoons kosher salt, if desired.
*Make sure your butter is soft--it makes the compound butter easier to mix.
*It's important to use a nonstick pan so the coating sticks to the steaks and not to the pan.