Bobby Flay Enhances Ribeye Steak With Korean-Inspired Compound Butter

How Does This Butter Transform Other Foods?

Celebrity chef Bobby Flay elevates his ribeye steak with a compound butter drawing from gochujang, a fermented Korean chili paste, sharing the technique in a recent interview. He notes the butter complements not just steak but a variety of dishes, calling it versatile enough for nearly any meal. The method reflects his approach to blending global flavors with classic American cuts.

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Flay, known for his bold culinary style, explained that while he often suggests simpler steaks like flank or skirt for novice cooks, ribeye remains his personal favorite due to its marbling and richness. He prepares the butter by blending softened butter with gochujang, minced garlic, sesame oil, and a touch of honey, then chills it before slicing onto hot steak. The heat melts the butter, creating a glossy, savory-sweet finish that enhances the meat’s natural depth. He emphasized that the balance of spicy, umami, and sweet notes makes the condiment adaptable beyond beef.

What Should Home Cooks Know Before Trying This?

Flay revealed he uses the same gochujang butter on grilled corn, roasted vegetables, and even fried eggs, noting its ability to add complexity without overpowering. He mentioned testing it on seafood like scallops and shrimp, where the fermented depth of gochujang pairs well with delicate flavors. The chef also suggested thinning it with rice vinegar or lime juice for use as a dipping sauce or drizzle over grain bowls. His experimentation highlights a broader trend of integrating Korean pantry staples into Western home cooking.

Flay advised starting with small amounts of gochujang, as its intensity varies by brand and fermentation level, and recommended tasting the butter blend before applying it to food. He warned against overheating the butter, which can cause the sesame oil to burn and turn bitter. For those unfamiliar with gochujang, he suggested seeking it in Asian grocery stores or the international aisle of supermarkets, noting its growing availability. He stressed that the key is balance—letting the butter enrich, not dominate, the dish.

Is gochujang very spicy? Gochujang has a moderate heat level, but it also delivers sweet and savory umami flavors from fermented soybeans and rice, so its spice is balanced rather than overwhelming.

Frequently Asked Questions

Can I make the butter ahead of time? Yes, the compound butter can be prepared up to a week in advance and stored tightly wrapped in the refrigerator or frozen for longer use.

What if I can't find gochujang? As a substitute, Flay suggests mixing red pepper flakes with a bit of miso paste and a touch of sugar to approximate the fermented chili depth, though he notes the flavor won't be identical.