Grilled Steaks with Korean Gochujang Butter
  • 4 (10 - 12-ounce) Certified Angus Beef ® New York strip steaks, or 8 oz. tenderloin filets
  • 1 stick (4 oz.) unsalted butter, at room temperature
  • 2 tablespoons gochujang paste
  • 2 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • ¾ teaspoon salt, divided
  • ½ teaspoon plus pinch pepper
  • Parchment paper
  1. Combine butter, gochujang, garlic, sesame oil, lemon juice, honey, ¼ teaspoon salt and pinch pepper in a food processor; pulse until just combined and smooth. Line butter lengthwise in center of parchment paper; roll, encasing butter to make a circular log. Wrap in plastic wrap and refrigerate.
  2. Season steaks and grill to desired doneness (125° - 130°F for medium rare). Top with a slice or two of gochujang butter, while steaks rest 5 minutes before serving.
Recipe by Certified Angus Beef brand blog - Go Rare at