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

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.

Grilled Ribeye with Gochujang Compound Butter

Ingredients

12 Ingredients

Instructions

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