Steak With Ginger Butter Sauce
Updated April 24, 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.
The 4 minute timing might be too much. i checked mine at 2 1/2 minutes and they were perfect. I'm going to try marinating the steak in the sauce for about 15 minutes next time. And there will be a next time. Delish!
This is my go to steak recipe and has been ever since Mark made this on the old Martha Stewart cooking show many years ago. The only thing different is I add cilantro at the end, sometimes even setting the steak atop a mound of cilantro. It’s really delicious and foolproof.
This was one of the most perfect steaks I’ve ever made - a ribeye about 1-1/2” thick. I kept taking the temp and flipping (in the end I relied on pressing the top with my finger). The sauce was very salty as I left it in the pan while trying to cook the steak. I kept adding wine and water to it. While very salty, it was very good drizzled on the steak; LOVED the ginger. Salting the steak is unnecessary if you’re making the sauce. Adding oil to the pan also unnecessary.