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Grilled Steak with Kimchi Butter

A dab of spicy Korean kimchi adds a flavorful new twist to steak. This recipe comes from Marja Vongerichten's "The Kimchi Chronicles."

  • servings: 4




  • 4 tablespoons salted butter, room temperature
  • 3 tablespoons finely chopped Ultimate Cabbage Kimchi, plus 1 tablespoon kimchi liquid
  • 4 (1/2-pound) rib eye steaks
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons gochugaru (red pepper powder)
  • Coarse salt and freshly ground black pepper


  1. Step 1

    Place butter, kimchi, and kimchi liquid in a small bowl; using a fork, mash together until thoroughly combined. Transfer butter to a large piece of plastic wrap and shape into a log, using the plastic to help you. Wrap plastic tightly and transfer to refrigerator for at least 1 hour and up 1 week before using.

  2. Step 2

    Preheat grill to high or preheat a grill pan over high heat. Drizzle steaks with sesame oil; season with red pepper powder, salt, and pepper. Place steaks on grill and cook, turning once, about 4 minutes per side for medium-rare.

  3. Step 3

    Transfer steaks to a cutting board and loosely cover with parchment paper-lined aluminum foil; let stand for 5 minutes.

  4. Step 4

    Transfer steaks to four individual serving plates. Cut butter crosswise into 1/2-inch thick slices; top steaks with butter slices and serve.