February 14, 2021
Reverse Sear Steaks with Gochujang Butter
Reverse sear is one of the best and easiest ways to cook a steak. This is seasoned with a bit of coconut aminos for sweet and umami and topped with a spicy Korean pepper butter.
Servings: 2
Calories: 602kcal
Ingredients
- 1 pound ribeye steaks 2 steaks, at least 1 inch thick
- salt and pepper to taste
- 1 tablespoon butter or butter flavored coconut oil, chilled enough so that it is soft yet solid for dairy-free
- 1 teaspoon Gochujang or harissa paste
- 1 tablespoon avocado oil
- 2 garlic cloves smashed with the side of a knife but left whole
- 2 tablespoons coconut aminos
Instructions
- Season steaks generously with salt and pepper, to taste.
- Preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature. For more detailed instructions, see here.
- While steak cooks, stir together the butter and Gochujang. Set aside.
- Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the avocado oil. Add the steaks to the hot oil (it should sizzle immediately). Add the garlic cloves and cook until steak is golden brown, about 45 seconds to 1 minute. Flip and cook the other side the same way. After about 30 seconds, add the coconut aminos and a bit of the prepared butter to the pan and set aside. The liquid should bubble and reduce.
- Remove the steaks and serve with half the remaining butter atop each. No need to rest a reverse seared steak.
Notes
For different doneness, see below:
• Rare: 105°F
• Medium Rare: 115°F
• Medium: 125°F
• Medium Well: 135°F
• Medium Rare: 115°F
• Medium: 125°F
• Medium Well: 135°F
Nutrition Facts
Reverse Sear Steaks with Gochujang Butter
Amount per Serving
Calories
602
% Daily Value*
Fat
45
g
69
%
Saturated Fat
16
g
100
%
Cholesterol
138
mg
46
%
Sodium
523
mg
23
%
Potassium
620
mg
18
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
46
g
92
%
Vitamin A
289
IU
6
%
Vitamin C
1
mg
1
%
Calcium
18
mg
2
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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