Gochujang Butter Steak w/ Mushrooms
A decadent date night meal that looks as good as it tastes. Gochujang, butter, and beef bouillon team up to create a spicy, savory and silky steak sauce.
chives, finely chopped
3 Tbsp
Ingredients:
1/4 of a lemon
2 Tbsp mirin
1 NY strip steak
6 shiitake mushrooms, quartered
1 clove, grated
1/3 cup sake
1 tsp beef bouillon
1 Tbsp gochujang
Instructions:
Season steak with salt & pepper. Sear in neutral oil in a skillet over high heat until preferred doneness. Set aside to rest.
1.
Using the same pan, set heat to medium and melt butter. Once the butter begins to foam, throw in the garlic.
When garlic is fragrant, deglaze the pan with sake and stir. Let the alcohol cook off for a couple minutes, then add gochujang, beef bouillon, mirin, lemon, and a couple cracks of pepper.
2.
3.
Mix constantly to emulsify the sauce. Loosen with water if necessary.
4.
Reduce heat to low, then toss in your mushrooms. Stir to softly cook the mushrooms and coat with the sauce.
5.
Finally, slice your steak, spoon over the sauce and mushrooms, and garnish with a generous amount of finely chopped chives.
