Grilled steak with gochujang butter

Prep 0 h : 15 m
Cook 0 h : 6 m


  • 6 grass-fed Scotch fillet steaks (about 150g each)

    Vegetable oil, for brushing

    Gochujang butter

    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.