Steak With Ginger Butter Sauce

5.0(1048)

An astonishingly good recipe for steak with butter, ginger and soy that Mark Bittman picked up from the New York chef Jean-Georges Vongerichten and gave to The Times a few years later. It’s simple and takes no time to make after work.

by Mark Bittman·published 1999-04-07

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Dinner, Easy, Quick, Weeknight, Steaks And Chops, Times Classics, Main Course

Servings

4 servings

Total time

10 min

Calories / serving

402 kcal

Ingredients (4)

serves

1 to 1 1/2 pounds boneless top blade, sirloin or rib-eye, cut into 2 or 4 steaks 3/4 inch thick or less
1 1/2 tablespoons butterbutter
1 tablespoon minced gingerginger
2 tablespoons soy saucesoy-sauce

Instructions (2 steps)

01Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks, and cook until nicely browned, 1 or 2 minutes. Turn, and brown the second side, another minute or two. Remove the skillet from the heat and the steaks to a plate.
02When the skillet has cooled enough so that no smoke is rising, return it to medium heat. Add butter, and when it melts, add ginger. About 30 seconds later, add soy sauce and stir to blend. Return steaks to the skillet, along with any accumulated juices. Turn heat to medium, and cook the steaks a total of 4 minutes, turning 3 or 4 times. (If pan juices dry out, add a couple of tablespoons of water.) At this point, they will be medium-rare; cook a little longer if you like, and serve, with pan juices spooned over.

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Rich recipe — supports nutrition-aware planning.