Grilled steak with gochujang butter
6 grass-fed Scotch fillet steaks (about 150g each)
Vegetable oil, for brushing
120g butter, softened
2 tbsp gochujang (see note)
1 small garlic clove, crushed
2 spring onions, thinly sliced
For gochujang butter, stir ingredients in a bowl to combine well and season to taste with salt.
Heat a barbecue or char-grill pan to high.
Brush steaks with oil, season to taste with rock salt and butter and cook, turning once, until browned and cooked to your liking, 3 mins each side for medium-rare.
Rest for 5 mins, then top with butter to serve.
Note: Gochujang (fermented Korean chilli paste) is available at select Asian grocery stores.