Cabbage's world

Steak comparison

Steak 1: mushroom and gochujang butter (pictured on left)
https://www.cabagges.world/gochujang-butter-steak-with-mushrooms
extremely savory and rich. Fatty ribeye, lot of butter, savory tender mushrooms. Decadent, really nice
Great balance all the same. Rich fat balanced by slightly spicy and sweet from gochujang, (additional sweetness from mirin) nice acidity from the lemon. Asian flavor comes through in the sake + mirin + gochujang combo

Steak 2: fried garlic chip and soy sauce (pictured on right). https://www.cabagges.world/wafu-steak
pretty salty; used soy sauce with salt and salted steak 3 hours in advance. Would go lighter next time. Unsalted butter was the right choice.
Get a “fried” taste for sure - would probably use sesame or peanut oil next time instead of avocado because you taste it and it would complement better
Texture of fresh onion + crunchy garlic chip + tender meat was great
Very garlic forward. Flavors the oil quite a bit.
Soy garlic and green onion give it a nice taste that I don’t usually have with steak

The verdict
Steak 1: 4.5/5. Felt sick at 2 am the night after. Would experience it again for another bite
Steak 2: 3.5/5. Good, but not worth the cost. Novelty flavors made it interesting but I’ll take the garlic + rosemary western combo over it.

Love how easy and quick both recipes were and how simple but solid the ingredient list is. All the prep can be done while pan heats/steak cooks. In both cases the garnish makes it look cool/adds color but probably wasn’t really worth it otherwise.