Velvet Steak with Korean Chili Butter
Velveting is a technique that is usually used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn't have a lot of fat, but these steaks--thanks to the velveting--were unbelievably juicy! Serve with rice or pasta to soak up the juices.
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Recipe Summary
Ingredients
Directions
Chef's Notes:
If you don't have sake, sherry wine will also work.
When seasoning the steaks you can use 1 teaspoon fine salt in place of 2 teaspoons kosher salt, if desired.
Make sure your butter is soft--it makes the compound butter easier to mix.
It's important to use a nonstick pan so the coating sticks to the steaks and not to the pan.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.