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.
- 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
- 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.
- 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.
- Pat the steaks dry and season with salt.
- Heat the oil in a large, heavy-based frying pan set over a medium-high heat until shimmering.
- 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.
- Slice he steaks and serve over hot rice with a sprinkle of coriander. Optionally, you can add more butter.
Find it online: https://zenaskitchen.com/spicy-garlic-butter-steak/