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+ servings

Steak with Kimchi Butter Recipe

Use this savory kimchi butter for so many things! Mix with steamed or roasted vegetables; cook with scrambled eggs; on a burger.
You can also store kimchi butter log in the freezer and just cut off what you need. For a spicier version, you can add a 1/4 teaspoon of Korean chili powder (or cayenne powder).
Prep Time 15 mins
Cook Time 20 mins
Servings 4

Ingredients
  

FOR THE KIMCHI BUTTER:

  • 1/4 cup prepared kimchi, finely chopped
  • 1 teaspoon miso paste
  • 1/2 cup butter, softened

FOR THE STEAKS

  • 4 steaks of your choice
  • 12 ounces fresh mushrooms, sliced
  • 2 teaspoon soy sauce
  • 1 tablespoon fresh chives, minced
  • 1/4 cup prepared kimchi, for garnish (optional)

Instructions
 

To make the kimchi butter:

  • Combine the kimchi, miso paste and butter (you can chop the kimchi by hand or add everything in a food processor give it a good whiz). Store Kimchi Butter in a jar or make a log (see photos above).

To cook steaks:

  • Preheat a large grill pan and grill the steaks to your liking. For 1" steaks medium-rare, I like to grill each side for 5 minutes on high heat. Then turn the heat to low, cover steaks loosely with tin foil and let finish cooking for an additional 3 minutes.
  • Remove the steaks to a plate to let rest. Return the same pan to the stove and turn heat to medium-high. Add 2 tablespoons of Kimchi Butter to the pan. When the butter is bubbling, add in the sliced mushrooms and cook for 5-7 minutes until tender.
  • Stir in the soy sauce and the fresh chives.
  • Serve mushrooms on top of the steaks with a side of kimchi.
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