Grilled Steak with Kimchi Butter

It is said that there is elegance in simplicity. Chef Eric Ripert said once that as he’s gotten older and more experienced as a chef, he’s realized that it takes far more finesse and care to put only a few ingredients on the plate, but to do them to the highest standard, rather than have many components on the plate at a mediocre level. This dish is about as simple as it gets, but it is sure to leave your mouth watering. Grilled steak. Think about it: a nice, fat slab of juicy steak cooked to perfection. Slight charred grill marks make the slightest indention in the meat and you can see the juices rise to the surface.

The steak is seasoned with black peppercorn, salt, and a hint of ancho chile powder to give a smokey flavor. And just when you think this simple entree couldn’t get any more perfect you realize that it can. Marja Vongerichten of The Kimchi Chronicles Cookbook took a page from Chef David Chang’s playbook and took this steak to the next level. David Chang (of Momofuku Group) is also Korean-American and decided that a sizzling steak could be elevated with a lump of kimchi butter. Sweet salted butter is mixed with sour kimchi and then cut into individual portions and frozen. So when that steak is pulled right off the grill, you pop on a tab of butter and watch the sweet, spicy juices run on top of the savory meat. It is the perfect harmony to entice all of your senses. And yet– it’s so simple to make! I was blown away at how well this steak tasted. Everything was so succulent and flavorful. Do yourself a favor and try this recipe. You will be so glad you did! Have an awesome day everyone and let’s get cook’in!

Grilled Steak with Kimchi Butter
Grilled Steak with Kimchi Butter

Grilled Steak with Kimchi Butterย 

Courtesy of: Marja Vongerichten, The Kimchi Chronicles Cookbook


  • 1 steak per person
  • 1 tablespoon of butter per steak
  • 1 tablespoon kimchi, finely chopped per butter cube
  • Salt and pepper to season


  1. Begin by preheating your grill to high.
  2. Season your steaks liberally with salt and pepper and let rest. (Note: I also used Montreal steak seasoning and a dash of ancho chili too.)
  3. While your steaks are resting, in a mixing bowl, add the butter and kimchi and mix together. Form the kimchi-butter into a ball, wrap into an aluminum foil ball and place it in the freezer to harden while you grill the steaks.
  4. Once your grill is ready cook your steaks. For medium-rare, cook the steaks for 4-5 minutes on each side. Then remove to a plate.
  5. Immediately place a tab of frozen kimchi butter on the sizzling steak and serve hot. Enjoy!



  1. Hi Lisa! Your introduction to this yummy steak is wonderful. For a while, I paused and thought about food’s simplicity. Anyway, this one looks yummy! I’ll remember this the next time that I am craving for steak. Thanks for sharing! ๐Ÿ™‚

    Liked by 1 person

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