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triple chili butter steaks

Triple Chili Butter Steaks

James Brown
These Triple Chili Butter Steaks feature juicy reverse-seared ribeyes finished with a spicy compound butter made with Fresno pepper, chipotle, gochujang, honey, garlic, and shallot.
Servings 2
Calories 1034 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • 2 ribeye steaks
  • 2 parts salt
  • 1 part black pepper
  • 1 part garlic powder

Triple Chili Butter:

  • 1/2 cup unsalted butter 1 block , 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
 

  • Prepare the Steaks: Season both sides of the ribeye steaks generously with salt, pepper, and garlic powder in a 2:1:1 ratio. Set them aside while you prepare the triple chili butter.
  • Make the Triple Chili Butter: In a mixing bowl, combine softened butter with Fresno pepper, chipotle pepper, gochujang, honey, minced garlic, diced shallot, and lemon juice. Mix thoroughly until smooth and well blended.
  • Reverse Sear the Steaks: Preheat your oven to 250°F (120°C). Place the steaks on a wire rack set over a baking sheet and cook in the oven until they reach an internal temperature of about 115°F (46°C) for medium-rare, roughly 45 minutes to 1 hour.
  • Sear and Baste: Heat a cast-iron skillet over high heat until it’s smoking hot. Add the steaks and sear for 1-2 minutes per side. During the last minute of searing, add a generous dollop of the triple chili butter to the pan, basting the steaks as the butter melts. Remove the steaks from the pan and let them rest for 8-10 minutes.
  • Prepare the Gochujang Mop Sauce: While the steaks rest, whisk together gochujang, honey, rice wine vinegar, lemon juice, and soy sauce in a small bowl. This mop sauce can be used as a dip or brushed onto the steak for an extra layer of flavor.
  • Serve: Slice the steaks against the grain and serve with the gochujang mop sauce. Garnish with freshly chopped chives.

Nutrition

Calories: 1034kcalCarbohydrates: 40gProtein: 49gFat: 78gSaturated Fat: 43gPolyunsaturated Fat: 3gMonounsaturated Fat: 27gTrans Fat: 2gCholesterol: 260mgSodium: 1026mgPotassium: 819mgFiber: 2gSugar: 31gVitamin A: 1579IUVitamin C: 15mgCalcium: 55mgIron: 5mg
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