Prep 20 m
Cook 15m


    300 gms ribeye of beef

    10 gms maldon sea salt

    10 gms freshly ground black pepper


    Kimchi butter

    90 gms kimchi

    100 gms salted butter

    60 gms fish sauce (anchovy or shrimp)



    100 gms garnish kimchi

    3 gms chives - finely chopped

    2 gms toasted white sesame seeds

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Ingredient Substitution Guide


1. To make the butter, in a food processor, add the kimchi and pulse until finely pureed.

2. Transfer to a fine mesh strainer over a bowl and press down hard to release as much of the liquid as possible.

3. Once well-drained, fold the kimchi puree into the softened butter with a wooden spoon or spatula until evenly incorporated.

4. If the butter mixture is too sticky – add some of the reserved kimchi juice, about a tablespoon a time. Taste the butter and season with salt as required. Also, add the fish sauce and mix.

5. First grill the steak on charcoal (robata), then baste with butter and sear in a frying pan for the flavours to soak through. This is according to your preferences, and the chef’s recommendation is medium doneness – 5-6 minutes on the grill, followed by resting time to let the juices reabsorb for at least 5 minutes and a quick sear on the pan.

6. Once it has reached the desired level of doneness, allow to rest.

7. Slice into 1cm thick slices for ease of eating, spoon over the excess kimchi butter and finely sprinkle Maldon salt over the top.

8. Garnish with kimchi, finely chopped chives and toasted white sesame seeds and serve for an at-home fine dining experience.

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