Velvet Steak with Korean Chili Butter

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.

Prep Time: Cook Time: Additional Time:

15 mins 10 mins 6 hrs 5 mins

Total Time: Servings: Yield:

6 hrs 30 mins 2 2 servings

Ingredients

Velvet Marinade:

• 2 large egg whites

• 2 tablespoons cornstarch

• 3 tablespoons rice wine (sake)

• 1 tablespoon soy sauce

Steaks:

• 2 (8 ounce) top sirloin steaks

• kosher salt to taste

Korean Chili Butter:

• 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 (butter or lard is better)

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.

Chef's Notes:

If you don't have sake, sherry wine will also work.

When seasoning the steaks you can use 1 teaspoon fine salt in place of 2 teaspoons kosher salt, if desired.

Make sure your butter is soft--it makes the compound butter easier to mix.

It's important to use a nonstick pan so the coating sticks to the steaks and not to the pan.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

537	Calories
32g	Fat
13g	Carbs
43g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 537
% Daily Value *
Total Fat 32g	41%
Saturated Fat 14g	69%
Cholesterol 127mg	42%
Sodium 1074mg	47%
Total Carbohydrate 13g	5%
Dietary Fiber 0g	1%
Total Sugars 2g
Protein 43g	87%
Vitamin C 1mg	1%
Calcium 42mg	3%
Iron 3mg	16%
Potassium 585mg	12%