Sesame Scallion Butter Ribeye
Seared Ribeye & Gochujang Cucumbers with Roasted Peanuts
Seared Ribeye & Gochujang Cucumbers with Roasted Peanuts
I’d say the main thing that’s made me a better cook has been learning to read recipes all the way through before I start making them. Knowing what to expect is essential, takes the stress out of cooking/baking, and really sets expectations for the amount of effort I’ll be putting in. There are a handful of moving parts here, so I’d very much recommend reading through before you make this one! Don’t let that discourage you, this system is my favorite method for making steak— it’s so reliable and after you’ve done it once, it all makes sense and is easily replicable, and you can create your own variations on this compound butter. I often interchange the toasted-sesame-scallion butter with a blue-cheese-Castelvetrano-olive-shallot butter, or with an aleppo-garlic-basil butter. I spent June making several iterations of this and wrapped up with my favorite version in Sea Ranch that was served alongside Gochujang cucumbers with crushed peanuts. Hope you love this one!
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