Velvet Steak with Korean Chili Butter

Background and History

Velvet Steak with Korean Chili Butter is a fusion dish that combines the tenderness of velveted steak with the bold flavors of Korean cuisine. “Velveting” is a Chinese cooking technique where meat is marinated in a mixture of cornstarch, egg whites, and seasonings, resulting in an incredibly tender and velvety texture. The addition of Korean chili butter adds a spicy and savory kick, elevating the dish to new heights of flavor. This unique blend of culinary traditions offers a tantalizing experience for steak enthusiasts and Korean food lovers alike.


  • 2 tenderloin steaks (about 8 oz each)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon cornstarch
  • 1 egg white
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon Korean chili paste (gochujang)
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • Salt and black pepper to taste
  • Sesame seeds and chopped green onions for garnish


Marinating the Steak

In a bowl, mix together soy sauce, rice wine (or sherry), cornstarch, and egg white. Add the steaks to the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes in the refrigerator.

Preparing the Korean Chili Butter

In another bowl, combine softened butter, Korean chili paste (gochujang), honey, minced garlic, sesame oil, and a pinch of salt. Mix until well combined. Set aside.

Cooking the Steak

Heat a grill pan or skillet over medium-high heat. Remove the steaks from the marinade and pat them dry with paper towels. Season both sides with salt and black pepper.

Grilling the Steak

Place the steaks on the hot grill pan or skillet. Cook for about 3-4 minutes on each side, or until desired level of doneness is reached (medium-rare is recommended for tenderloin).


Remove the steaks from the grill and let them rest on a cutting board for a few minutes to allow the juices to redistribute.


Slice the steaks against the grain and arrange them on serving plates. Top each steak with a generous dollop of Korean chili butter. Garnish with sesame seeds and chopped green onions.


Serve the Velvet Steak with Korean Chili Butter immediately while still hot, and savor the delicious blend of tender meat and spicy-sweet butter.

Nutrition Facts: (per serving)

  • Calories: 400
  • Total Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 100mg
  • Sodium: 800mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 35g


For best results, use high-quality tenderloin steaks for a melt-in-your-mouth texture.

Adjust the amount of Korean chili paste (gochujang) according to your desired level of spiciness.

You can grill the steaks outdoors on a barbecue grill if preferred.

Allergy Warning

This recipe contains soy sauce, egg, and butter. Please be cautious if you have allergies to these ingredients. Additionally, if you have allergies to sesame or garlic, adjust the recipe accordingly

Percival Langley
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Percival Langley, the creative force behind this site, holds the unique and delectable title of Gourmet Expert. With a passion for elevating the culinary experiences of our furry companions, Percival shares delightful and nutritious recipes that go beyond the ordinary. His site is a go-to resource for pet owners seeking to pamper their pets with gourmet treats and meals. Percival's expertise in crafting delicious and health-conscious pet cuisine is evident in the tasteful and innovative content he curates. For those who believe in treating their pets to a culinary adventure, Percival Langley's site is a flavorful journey into the world of gourmet pet delights.