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Spicy Garlic Butter Steak

There’s something so special about a juicy ribeye steak, seared to absolute perfection and finished with a spicy, flavour-packed garlic butter. I like to serve it with rice as it absorbs all of those delicious, buttery steak juices.

Note: this recipe makes more butter than you need.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x

Ingredients

Scale

For the spicy garlic butter:

  • 150g unsalted butter, softened
  • 2 tbsp chilli paste of choice (sriracha, sambal oelek and gochujang all work very nicely)
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 2 garlic cloves, minced
  • 2 tbsp fresh coriander stalks, finely chopped, plus more for serving

For the steak: 

  • 2 ribeye steaks (approx. 200g each, 2cm thick)
  • 2 tbsp neutral oil
  • cooked rice, to serve

Instructions

  1. Place the spicy garlic butter ingredients in a mixing bowl. Season with salt and pepper and mix with a fork until well-combined. Alternatively, you can whizz it all up in a food processor.
  2. Scrape the butter onto some greaseproof paper and roll into a cylinder. You can store it in an airtight container in the fridge for up to a week or pop it into the freezer, where it will keep for up to 2 months.
  3. Pat the steaks dry and season with salt.
  4. Heat the oil in a large, heavy-based frying pan set over a medium-high heat until shimmering.
  5. Add the steaks and cook for 2 to 3 minutes per side for a medium-rare steak, then transfer to a chopping board. Top each steak with a knob of butter, tent with foil and leave to rest for 5 minutes.
  6. Slice he steaks and serve over hot rice with a sprinkle of coriander. Optionally, you can add more butter.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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