gochujang butter steak

method

1. 1

   season the ribeye steak generously with salt and black pepper on both sides.

2. 2

   heat a large skillet over high heat. add the vegetable oil and sear the steak for 3–4 minutes per side for medium-rare, or to your preferred doneness. remove the steak from the skillet and let it rest.

3. 3

   in the same skillet, reduce the heat to medium and add butter, mushrooms, and garlic. sauté until the mushrooms are golden brown and tender, about 5–7 minutes. stir in the soy sauce and cook for another minute. remove from heat.

4. 4

   in a small bowl, combine softened butter, gochujang, honey, and lemon juice. mix until smooth.

5. 5

   slice the steak against the grain and plate it alongside the mushrooms. top the steak with a dollop of gochujang butter.

6. 6

   garnish with chopped green onions and sesame seeds. serve immediately.