About 10 to
15 minutes into simmering the rice, cook the steaks. Season the steaks with salt and as much of the gochugaru as you like, depending on
how spicy you’d like it to be. In
a medium pan, 4 minutes per side for medium-rare, or until it reaches your
desired doneness. Transfer to a plate or cutting board, leaving any drippings
in the pan. Cover the steaks loosely with aluminum foil to keep warm, and allow
them to rest for at least 5 minutes.