Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

10 mins
6 hrs 5 mins
6 hrs 30 mins
15 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Velvet Marinade:
Korean Chili Butter:


Instructions Checklist
  • Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.

  • Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.

  • Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.

  • Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.

  • Remove steaks from the refrigerator and toss a few more times in the marinade.

  • Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

  • Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

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.

Nutrition Facts

537 calories; protein 43.3g; carbohydrates 12.5g; fat 31.8g; cholesterol 127.3mg; sodium 1073.6mg. Full Nutrition