VELVET STEAK WITH KOREAN CHILI BUTTER

Velvet Steak with Korean Chili Butter image

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.

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 6h30m

Yield 2

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1073.6 mg, Sugar 1.5 g