Pan-seared rib eye with gochujang butter from Korean American: Food that Tastes Like Home (page 31) by Eric Kim

  • beef rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
  • unsalted butter
  • Show all ingredients...

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Notes about this recipe

  • dosojosazules on April 17, 2023

    Delicious. Easy and effective way to cook a rib eye

  • rmardel on February 01, 2023

    Simple. Good technique for the steak. I couldn't really taste the gochujang and think the steak would be better simply seasoned with gochugaru before cooking.

  • intrepidfox on July 24, 2022

    Simple and delicious but I couldn't really taste the gochujang.

  • Mrs. L on June 03, 2022

    So simple but that butter is everything. Make a lot. I put it on everything lol

  • amandaeats on April 25, 2022

    Very easy, very delicious. I had this with the kimchi baked potatoes and a vinegar Cabbage salad. Yum!

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