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.