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Hamajang Butter-Basted Ribeye Steak
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Hamajang Butter-Basted Ribeye Steak

May 17, 2018

May is National Beef Month, and we’re celebrating by teaming up with a few Hawaii companies to bring you a new recipe every week. This week, we’ve put together a pan-seared ribeye steak recipe basted in a spicy butter sauce made with a hot sauce from Adoboloco. Adoboloco is a small, family-run company that makes gourmet hot sauces from locally sourced, all-natural ingredients.  

We’ve used ribeye steaks in this recipe, but you can also use other steaks, like a New York striploin, tri-tip or tenderloin.

Hamajang Butter-Basted Ribeye Steak
Serves: 4-6. Prep time: 50 minutes.

INGREDIENTS
2 large Kunoa ribeye steaks, at least 1 inch thick
Kosher salt and freshly ground black pepper
½ cup butter
1 Tbsp. Adoboloco Hamajang Smoked Ghost Pepper Hot Sauce
2 Tbsp. vegetable or canola oil

DIRECTIONS
Use a paper towel to blot steaks dry. Generously salt and pepper all surfaces of the steaks. Cover and let steaks rest for about 40 minutes.

When you’re ready to cook, melt the butter and mix in Hamajang hot sauce. (The sauce is very spicy, so you may want to start with less and taste as you go.) Set aside.

Heat oil in a cast-iron skillet over high heat until water droplets sizzle when hitting the pan. Add the steak, and let cook for about 1 minute. Flip and cook the other side for about 1 minute. Continue cooking, flipping frequently, for about 2 more minutes until a crust starts to develop.

Add the butter-hot sauce mixture to the skillet, and use a spoon to baste steak with the sauce. Continue flipping and basting both sides of the steak until an instant-read thermometer reaches 120 to 125°F for medium-rare or 130°F for medium.

Remove steak from the pan and pour any pan juices on top. Let rest for 5 to 10 minutes. Slice across the grain and serve.