Grilled Ribeye with Gochujang Compound Butter

Name: Grilled Ribeye with Gochujang Compound Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 4 oz salted butter, softened; 1 tbsp gochujang; 1 tbsp garlic paste; 2 tbsp chives, chopped; 1/4 cup parmesan cheese, grated; 3 ribeye steaks, about 12 oz each; salt, to taste; 2 tbsp cayenne pepper; 2 tbsp garlic powder; 1 tbsp black pepper, coarsely ground; 2 tbsp brown sugar, packed; 1 tbsp smoked paprika

This grilled ribeye steak combines a Nashville-style cayenne and garlic hot rub with a rich gochujang compound butter, delivering savory, spicy, and umami-forward flavor in one dish.

🌍American 🏷️Grilled steak 🏷️Ribeye 🏷️Compound butter 🏷️Gochujang Nashville hot

🏷️

🏷️Spicy

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TikTok

Total

25 min

Servings

3

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

4 oz salted butter, softened
1 tbsp gochujang
1 tbsp garlic paste
2 tbsp chives, chopped
1/4 cup parmesan cheese, grated
3 ribeye steaks, about 12 oz each
salt, to taste
2 tbsp cayenne pepper
2 tbsp garlic powder
1 tbsp black pepper, coarsely ground
2 tbsp brown sugar, packed
1 tbsp smoked paprika

12 Ingredients

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Instructions

1
To make the compound butter, combine softened salted butter, gochujang, garlic paste, chopped chives, and grated parmesan cheese in a food processor.
2
Blend on high until all ingredients are fully incorporated and the mixture is smooth.
3
Transfer the butter mixture to a sheet of plastic wrap, form it into a log, and refrigerate until firm.
4
To make the Nashville hot rub, combine cayenne pepper, garlic powder, black pepper, brown sugar, and smoked paprika in a small bowl. Mix well.
5
Season the ribeye steaks generously on all sides with salt first, then coat them with the Nashville hot rub.
6
Grill the steaks over high heat until they reach your desired level of doneness.
7
During the last minute of cooking, place a slice of the gochujang compound butter on top of each steak and allow it to melt completely.
8
Remove the steaks from the grill, let them rest for 5-10 minutes, then slice against the grain and serve.

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Tips & Notes

Pro tips

Pat steaks completely dry before applying the hot rub; moisture prevents proper crust formation on the grill.
Apply the gochujang compound butter immediately after resting, while steaks are still hot enough to melt it into the meat.
Use a meat thermometer to avoid overcooking; ribeye's fat content makes visual doneness cues less reliable than internal temperature.
Toast the garlic powder and cayenne lightly in a dry skillet before mixing the rub to deepen their flavor and reduce raw spice bite.

Substitutions

Gochujang → sriracha or red pepper flakes (less fermented umami, more straightforward heat)
Cayenne pepper → smoked paprika or chili powder (milder heat, different flavor profile)
Chives → scallions or parsley (similar brightness, slightly different herbaceous note)
Parmesan → Pecorino Romano (sharper, saltier edge)

Storage & make-ahead

Store leftover steaks wrapped in foil in the refrigerator for up to 3 days; reheat gently in a 300°F oven to preserve moisture. Compound butter keeps refrigerated for 5 days or frozen for 3 months.