SEARED RIBEYE STEAK SEARED RIBEYE STEAK with Korean Hot & Sweet Butter Sauce
Ingredients
Hot & Spicy Butter Sauce:
- 5 Tbsp butter
- 8 Tbsp bibigo™ Gochujang Hot & Sweet Sauce
- 1 clove garlic, minced
- 1 tsp toasted sesame oil
- 1 tsp fresh lemon juice
- 1 tsp honey
For the Steak:
- Two 8-oz ribeye steaks
- Salt and pepper, to taste
- Vegetable oil
- 1 lemon cut in half
- Season steaks generously with salt and pepper and set
aside - Melt butter in a pan over low heat. Whisk in the remaining sauce ingredients until smooth. Keep warm.
- Preheat a large skillet over high heat. Add steaks and pan-sear 4 minutes on one side. Flip and cook 2 additional minutes for rare, or to your desired doneness.
- Transfer steaks to a cutting board. Let rest 2 minutes.
- Wipe out the pan, return steaks, and spoon the hot & sweet butter sauce.
- Serve each steak with a lemon half.
*consuming raw or undercooked meats may increase your risk of food borne illness.
SERVING SUGGESTION: Serve with bibigo™ Cooked Sticky White Rice and vegetables of your choice.