Paul Lee from Korean fine food purveyor Table 181 introduced us to the idea of mixing butter with gochujang (one of the many jangs in Korean cuisine), and whether it's served with rice or melted over a steak, the flavour is a revelation. Thanks Paul. There's enough butter here for six to eight steaks, but it pays to make a double batch and slice off discs as needed – spoon the butter onto a piece of foil, roll it tightly, then keep it in the fridge as you would any butter. Add a green salad to turn this into more of a meal.
- 6 grass-fed Scotch fillet steaks (about 150gm each)
- Neutral oil, such as grapeseed or olive oil, for brushing
- 120 gm butter, softened
- 2 tbsp gochujang (see note)
- 1 small garlic clove, crushed
- 2 spring onions, thinly sliced
- 1For gochujang butter, stir ingredients in a bowl to combine well and season to taste with salt.
- 2Heat a barbecue or char-grill pan to high. Brush steaks with oil, season to taste and cook, turning once, until browned and cooked to your liking (3 minutes each side for medium-rare). Rest for 5 minutes, then top with butter to serve.
Gochujang (fermented Korean chilli paste) is available from Asian grocers.