Triple Chili Butter Steaks

These Triple Chili Butter Steaks are packed with robust flavor, combining the rich, juicy taste of ribeye with a flavorful chili butter and a tangy, umami-packed mop sauce. The triple chili butter brings in layers of heat from Fresno and chipotle peppers, balanced by the Korean gochujang paste, which adds a unique depth. Each bite offers a mix of smoky, sweet, and spicy flavors. When finished with a gochujang-based mop sauce, these steaks reach a new level of deliciousness, perfect for steak night or any special occasion where bold flavors are in order.

Why Use the Reverse Sear Method On Steak?

The reverse sear method is ideal for thicker steaks, such as ribeye, as it allows for an even cook from edge to edge. By starting the steaks at a low temperature in the oven, they cook slowly and evenly, which prevents overcooking the outer edges before the center is done. Once the steak reaches the right internal temperature, a quick, high-heat sear locks in the juices and creates a crispy, flavorful crust, enhanced by the melted chili butter for an unforgettable finish.

The Flavor Power of Gochujang

Gochujang, a Korean chili paste, adds complexity and depth to both the butter and mop sauce in this recipe. It has a blend of sweetness, heat, and umami, making it an excellent addition to any marinade or sauce. Mixed with honey and rice wine vinegar in the mop sauce, it delivers a balanced finish that highlights the steak’s rich flavors without overpowering them.

Ingredients:

•2 ribeye steaks

•2 parts salt

•1 part black pepper

•1 part garlic powder

Triple Chili Butter:

•1 block (½ cup) unsalted butter, softened

•1 Fresno pepper, seeded and diced

•1 chipotle pepper, seeded and chopped

•1-2 tablespoons gochujang

•2 tablespoons honey

•4 cloves garlic, minced

•½ shallot, diced

•Juice of ½ lemon

Gochujang Mop Sauce:

•2 tablespoons gochujang

•1 tablespoon honey

•2 teaspoons rice wine vinegar

•Juice of ½ lemon

•3 teaspoons soy sauce

Garnish:

•Fresh chives, chopped

Instructions:

1. Prepare the Steaks:

•Start by seasoning both sides of the ribeye steaks. Use a 2:1:1 ratio of salt, black pepper, and garlic powder for a well-balanced seasoning blend that complements the steak’s natural flavors.

•Let the seasoned steaks sit at room temperature while you prepare the chili butter. This helps them cook more evenly when they go into the oven.

2. Make the Triple Chili Butter:

•In a mixing bowl, combine softened butter with Fresno and chipotle peppers, gochujang paste, honey, minced garlic, diced shallot, and fresh lemon juice. Mix thoroughly until all ingredients are well incorporated.

•The Fresno pepper adds a light, fresh heat, while the chipotle brings a smoky depth, and the gochujang adds a spicy umami richness. This butter will infuse each bite with layered flavors and make for a delicious baste when searing the steaks.

•Set aside the butter at room temperature until you’re ready to use it.

3. Reverse Sear the Steaks:

•Preheat your oven to 250°F (120°C). Place a wire rack on a baking sheet to allow air to circulate around the steak as it cooks.

•Place the steaks on the wire rack and transfer them to the preheated oven. Slow-cook the steaks until they reach an internal temperature of about 115°F (46°C) for medium-rare. This usually takes around 45 minutes to an hour, depending on the thickness of your steaks.

•The reverse sear method ensures that the steak cooks evenly from the inside out, setting you up for a perfect sear later.

4. Sear and Baste:

•Heat a cast-iron skillet over high heat until it’s hot and smoking. Carefully add the steaks to the hot skillet and sear for 1-2 minutes on each side. This will give them a beautifully caramelized crust.

•During the last minute of searing, add a generous amount of the triple chili butter to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter as it cooks. This step adds extra flavor and a glossy finish to the steaks.

•Once the steaks are seared to your liking, transfer them to a cutting board and let them rest for 8-10 minutes. Resting is crucial to allow the juices to redistribute, ensuring a juicy, tender bite.

5. Prepare the Gochujang Mop Sauce:

•While the steaks are resting, mix together gochujang, honey, rice wine vinegar, lemon juice, and soy sauce in a small bowl. Stir until the sauce is smooth and all ingredients are well combined.

•This mop sauce can be used as a dip or brushed onto the steaks for added flavor. Its sweet and tangy notes complement the chili butter’s heat and the steak’s savory richness.

6. Serve:

•Slice the steaks against the grain to maximize tenderness, and serve with the gochujang mop sauce on the side or brushed over the slices.

•Garnish with freshly chopped chives to add a touch of color and a hint of mild, onion-like flavor.

Below is a printable recipe card! 

These Triple Chili Butter Steaks are a surefire way to impress at your next dinner or BBQ. With a perfect balance of smoky, spicy, and savory flavors, they’ll leave everyone wanting more. Serve alongside your favorite sides and enjoy the depth of flavors packed into each bite. If you loved this recipe, you’ll love all my recipes in the link!

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Items Used In This Recipe

Hasty-Bake Grill

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

Charcoal Chimney

Charcoal Starters

Firestarter Guard