The togarashi butter can be made ahead and refrigerated for 4 days. Bring to room temperature before serving. Great on grilled corn and vegetables too!
Experience the bold flavors of Striploin Steak with Togarashi Lime Butter, a perfect blend of tender steak and zesty, spiced butter. This fusion dish elevates any meal with its unique taste profile, combining Japanese togarashi seasoning and fresh lime. Cook with premium striploin steaks from Eastside Butchers for an unforgettable dining experience at home.
Place the steaks on a plate and let stand at room temperature for 45 minutes. Pat dry before seasoning.
In a medium bowl, beat the butter at medium speed using a whisk or hand mixer until light and fluffy. Mix in the shichimi togarashi, lime zest and juice and 1/8 teaspoon of sea salt. Keep the togarashi butter at room temperature while you cook the steaks.
Melt 1 tablespoon of the butter in a skillet over moderately high heat. Season the steaks generously with sea salt. When the butter has stopped foaming, add the steaks to the skillet and cook undisturbed until deeply browned on one side.
Flip the steaks and add 1 tablespoon of butter to each pan. Continue cooking, basting frequently with butter, until the steaks are well browned on both sides and an instant-read thermometer inserted into the thickest pa
Spread half of the togarashi butter on each steak and sprinkle with sea salt. Thinly slice the steaks across the grain and serve with lime wedges, crusty bread and salad greens.
