Steak With Ginger Butter Sauce
Updated April 25, 2025
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 1½pounds boneless top blade, sirloin or rib-eye, cut into 2 or 4 steaks ¾ inch thick or less
- 1½tablespoons butter
- 1tablespoon minced ginger
- 2tablespoons soy sauce
Nutritional analysis per serving (4 servings)
402 calories; 33 grams fat; 15 grams saturated fat; 2 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 27 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 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.
- Step 2
When 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.
Private Notes
Comments
I've made twice. Wanted to try the cast iron steak recipe but as an apartment dweller, chickened out with the notes about smoke. This is good and easy too. I cut back on soy sauce this time as first was too salty and overpowered the ginger. Used a splash of red wine rather than water to loosen the sauce as it was sitting right there. A recipe to memorize.
We happened upon some super high quality ribeye at the local co-op. They were thicker than what this recipe calls for - maybe 1 1/8 inch thick - so I did 2 minutes per side for the sear and a full 8 minutes in the sauce at lower heat, flipping four times. I will probably never cook steaks any other way for the rest of my life. They turned out Absolutely. Perfect. Can’t wait to sub out the ginger for shallot and the soy for red wine, try some other combos. The basic technique is unbeatable.
I don't believe the pan has to be cast iron, but it should be heavy enough that it can handle high heat for long enough to reach a good searing temp. Seasoned pans will sometimes (usually) smoke due to residual oils (and other things) burning off, especially when brought up to this required high heat for searing. In this recipe, you do not need to oil the pan.
Made today and agree with the praise, especially for the sear-pause-medium heat process. High heat at the beginning meant less smoke and it was easier to control for doneness at medium temperature. I usually don’t turn steak until it’s ready to release and the shorter sear period did lead to some tugging, but not too bad. I followed the suggestion of other commenters and cut the soy sauce back to one tablespoon (low sodium tamari) and that was salty enough for me. Instant read thermometer was very helpful in timing the second phase of cooking. In sum, this reduced the stress of cooking steak and had delicious results.
This is the only way I cook steak now, with a couple of alterations. I use the turn every 2 minutes technique that ATK teaches, starting “the steaks in a “cold” (not preheated) nonstick skillet over high heat and flipped them every 2 minutes; that way, the meat's temperature increased gradually, allowing a crust to build up on the outside without overcooking the interior. Because we were cooking in a nonstick skillet, it wasn't necessary to lubricate the skillet with oil.” Then cilantro.
Perfect recipe! If anything I’d say that if you like your steak on the medium rare side, cut down the cook time and don’t hesitate to flip!
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