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Grilled Steaks with Korean Gochujang Butter & Mushroom Fried Rice
- Prep time 30Min
- Cook time 30Min
- Technique Grill, Pan Fry / Saute
- Meat Beef
- Cut Shoulder
- Serves 4
Savour juicy Oyster Blade steaks with spicy-savoury gochujang butter, paired with umami-rich mushroom fried rice for the ultimate flavour-packed meal.
Ingredients
The Steak & Gochujang Butter:
- 4 (10 - 12-ounce / 280-340 g) Oyster Blade steaks
- 1 stick (4-ounces) unsalted butter, at room temperature
- 2 tablespoons gochujang paste
- 2 cloves garlic, minced
- 2 teaspoons sesame oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey
- 3/4 teaspoon salt, divided
- 1/2 teaspoon plus pinch pepper
- parchment paper
- 6 shiitake mushrooms, quartered
Mushroom Fried Rice:
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce (*Footnote 1)
- 1/2 teaspoon sugar
- 1/8 teaspoon black pepper
- 3 tablespoons peanut oil (or 2 tablespoons oil + 1 tablespoon butter)
- 3 eggs, beaten
- 12 oz (340 g) assorted mushrooms, torn to bite-size pieces (or any mushrooms of your choice)
- 4 cups overnight jasmine rice (or other medium grain rice)
- 3 green onion, sliced
- Pinch of salt (or to taste)
Method
-
Make the Gochujang Butter:
In a food processor, combine butter, gochujang, garlic, sesame oil, lemon juice, honey, 1/4 tsp salt, and a pinch of pepper. Blend until smooth. Transfer the butter mixture to parchment paper and shape it into a log. Wrap it tightly, then chill in the fridge for 30 minutes until firm.
-
Cook the Steak:
Season your steaks with salt and pepper. Grill to your preferred doneness (125–130°F / 52–54°C for medium rare). Once done, transfer steaks to rest for 5 minutes before serving.
-
Sauté the Mushrooms:
In the same pan, lower the heat and add your mushrooms with a pinch of salt. Cook until golden brown and all liquid has evaporated. Set aside.
-
Make the Fried Rice:
Mix sauce ingredients in a small bowl. In a pan, scramble eggs with a bit of oil, then remove and set aside. Add cooked rice to the pan and stir to separate the grains. Add the cooked mushrooms, pour in the sauce, and stir until evenly coated. Add back the eggs and green onions, mix well, and adjust seasoning to taste.
-
Serve:
Top the resting steaks with 1–2 slices of gochujang butter. Serve alongside the mushroom fried rice while everything is still hot.
