Striker Chef's Soy Sauce Pepper Cream Steak
A unique steak recipe combining a thick beef T-bone steak with a sweet and savory galbi seasoning familiar to Koreans, pungent whole black peppercorns, and smooth heavy cream.
Ingredients needed 2 servings
Recipe
Cooking tips
- If using frozen steak, thaw and age it slowly in the refrigerator 3-4 days before cooking for significantly tenderized texture.
- The familiar bulgogi/galbi flavor, combined with the spiciness of black pepper and richness of cream, creates a luxurious Western-style premium pepper cream sauce.
Recommended for
- Those who want to perfectly achieve restaurant-quality pan-seared steak without an oven, using only a frying pan.
- Those seeking a Korean-style Western sauce that cuts the richness of meat dishes while delivering explosive umami.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Striker Chef's Tilapia Confit Corn Cream Steak
- Ttukdak Hyung's Kabocha Cream Steak
- Sung Si-kyung's Oriental Cream Steak Rice Bowl
- Striker Chef's Pepper Sauce Tomahawk Steak
- Raymon Kim's Ribeye Steak & Creamed Spinach
- Ttukdak Hyung's Apple Cream Pork Neck Steak
- Raymon Kim's Lemon Cream Chicken Steak
- Kim Ho-yoon's Mushroom Steak Truffle Cream Pasta
- Kim Milan's Steak au Poivre
- Oh Se-deuk's Steak Sotbap
