Velvet Steak with Korean Chili Butter recipe

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Ingredients

2 large egg whites
2 tablespoons cornstarch
3 tablespoons rice wine (sake)
1 tablespoon soy sauce
2 (8 ounce) top sirloin steaks
kosher salt to taste
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

Nutrition Info

537 calories
carbohydrate: 12.5 g
cholesterol: 127.3 mg
fat: 31.8 g
fiber: 0.3 g
protein: 43.3 g
saturatedFat: 13.7 g
servingSize: -
sodium: 1073.6 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.

  2. 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.

  3. 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.

  4. 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.

  5. Remove steaks from the refrigerator and toss a few more times in the marinade.

  6. 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).

  7. Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

Recipe Yield

2 servings

Recipe Note

Velveting is a technique that is usually used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn't have a lot of fat, but these steaks--thanks to the velveting--were unbelievably juicy! Serve with rice or pasta to soak up the juices.

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