Velvet Steak with Korean Chili Butter
To re-create Chef John’s velvet steak recipe, we start by mixing up a marinade of egg whites, cornstarch, sake, and soy sauce. After pounding and seasoning our sirloin steaks, we'll marinate them for at least 6 hours in the refrigerator. Making the chili butter is easy, as long as the butter is softened--just blend it with chili paste, a little kosher salt, and green onions. The steaks get a final toss in the marinade before they're pan-fried to perfection. Once plated, we'll top them with the chili butter and garnish with green onions. Get Chef John’s recipe for Velvet Steak with Korean Chili Butter.