Grilled steak with kimchi butter from The Kimchi Chronicles: Rediscovering Korean Cooking for an American Kitchen by Marja Vongerichten

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Notes about this recipe

  • TrishaCP on August 17, 2014

    Not as good as I was hoping. I think the problem for me was that when I want to eat kimchi, I am looking forward to that full blast of kimchi heat, sourness, saltiness, and funk, so making a compound butter just wasn't the same. Also, I would prefer using a less fatty steak to add a compound butter over, like a filet. The ribeye that was recommended was too rich-tasting for me with the butter.

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