STEAK WITH GINGER BUTTER SAUCE
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.
Provided by Mark Bittman
Categories dinner, easy, quick, weeknight, times classics, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 15 grams, Sodium 511 milligrams, Sugar 0 grams, TransFat 2 grams
MARK'S STEAK WITH BUTTER AND GINGER SAUCE
The butter in this unusual steak sauce gives the decidedly eastern combination of ginger and soy sauce a rich, European spin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 5
Steps:
- Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside.
- When the skillet has cooled slightly, return it to the stove over medium-low heat. Add the butter; when it melts, add the ginger, and saute about 30 seconds. Add the soy sauce, stirring with a spoon until thick. Return the steaks to the skillet along with any accumulated juices. Increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare. Transfer the steak to a serving dish, and spoon the pan juices over the steak. Garnish with fresh cilantro leaves.
STEAK BUTTER
Steps:
- Mix all ingredients in a small bowl with a wooden spoon.
- Lay out a piece of plastic wrap and scrape out butter into a log.
- Roll in the plastic, seal the ends and refrigerate for one hour.
- Remove and roll the plastic to as perfect a round cylinder as possible.
- Refrigerate or freeze until needed.
- When ready to use, remove from the wrap and cut into thick coins and place on the freshly cooked steak.
STEAK WITH SOY-GINGER BUTTER
Try this steak with soy-ginger butter. It makes more butter than you'll need, but you could add it to corn on the cob or even on toast. Serve with chips
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Mash the butter with the spring onions ginger and soy, gradually working in the soy. You can leave it at room temperature or put it in the fridge to chill. Some people like to chill it a little, then shape it into a log and wrap it in baking parchment. You can then cut the butter into rounds.
- Heat oven to 140C/120C fan/gas 2 and put an empty roasting tin or a metal baking sheet large enough to hold all the steaks into it.
- Heat a large frying pan (or 2 smaller ones) - use a cast iron one if you can - for 7-10 mins before you want to start cooking. Add a tiny bit of flavourless oil. When the pan smokes, it's ready for the steaks.
- Add the steaks to the pan. Quickly hold the fat on each of them against the base of the pan to render a little fat and colour it, then lay the steaks flat and press down with your tongs. Season with salt and flip the steaks over frequently, moving them round the pan and making sure you can hear them sizzle. If the pan gets too hot, and the surface is getting too dark, turn the heat down (you want a good dark colour, but you don't want to burn it). Once the surface is well coloured - this should take about 4 mins - transfer the steaks to the hot sheet or tin in the oven. Finish cooking the steaks in the oven - 2 mins for rare steak, 5 minutes for medium-rare. Serve with a knob of the soy butter melting over the top, some Asian greens and chips.
Nutrition Facts : Calories 515 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 49 grams protein
GINGER SALMON STEAKS
Salmon is my favourite fish. This is an easy recipe, it's quick for the weekday meal and it has lots of flavour.
Provided by Chef Dudo
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter, soy sauce, garlic and ginger in a bowl.
- Heat oil in a nonstick skillet over medium high heat.
- Add salmon and dot with half the butter mixture.
- Cook about 5 minutes or until browned on one side.
- Turn, dot with remaining butter and cook another 4-5 minutes until salmon flakes easily.
- Garnish with lime slices.
STEAK SAUCE
This recipe for homemade steak sauce is a blend of flavorings that takes just 5 minutes to put together, and pairs perfectly with any cut of beef. Steak sauce takes an ordinary steak and elevates it into a gourmet meal!
Provided by Sara Welch
Categories Sauce
Time 6m
Number Of Ingredients 10
Steps:
- Place all the ingredients in a medium sized bowl. Stir until completely combined.
- Use the sauce immediately, or store it in the refrigerator for up to 7 days.
Nutrition Facts : Calories 52 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 578 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
STEAK WITH GINGER BUTTER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prick the sweet potatoes a few times with a fork. Microwave, turning halfway through, until almost tender, about 8 minutes. Let cool slightly, then cut into bite-size pieces.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shishito peppers and season with salt and pepper. Cook, turning occasionally, until browned and starting to soften, 2 to 4 minutes. Remove to a plate with tongs. Add the sweet potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Return the peppers to the skillet to heat through, about 30 seconds.
- Meanwhile, mix the soy sauce, vinegar and 1 tablespoon water in a small bowl. Season the steaks all over with salt and pepper. Heat the remaining 1 tablespoon vegetable oil in a separate large skillet over medium-high heat. Add the steaks; cook until browned, 4 minutes per side for medium rare. Remove to a cutting board.
- Place the empty skillet over medium heat and add 1 tablespoon butter and the ginger. Cook until the ginger sizzles, about 30 seconds. Remove from the heat and add the soy sauce mixture. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, until smooth.
- Slice the steaks and divide among plates, along with the vegetables. Spoon the sauce over the meat. Top with sesame seeds.
CORIANDER-CRUSTED STEAK WITH MISO BUTTER SAUCE
Provided by Bon Appétit Test Kitchen
Categories Valentine's Day Quick & Easy Dinner Steak Coriander Butter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Mix half of chopped cilantro, butter, chopped green onions, rice vinegar, red miso, minced ginger, and soy sauce in small bowl. Set miso sauce aside.
- Sprinkle both sides of sirloin steak with cracked coriander seeds and ground black pepper, pressing to adhere. Heat Asian sesame oil in medium nonstick skillet over medium-high heat. Add sirloin steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface; reserve skillet. Slice steak; arrange on plates. Add miso sauce and sake to skillet; boil mixture until slightly thickened and reduced to 1/4 cup, whisking often, about 1 minute. Spoon miso butter sauce over steaks. Sprinkle with remaining chopped cilantro.
JAPANESE STEAKHOUSE GINGER SAUCE
Japanese steakhouse ginger sauce for dipping meat, vegetables, or eating with fried rice. Tastes just like the ginger sauce you eat at Japanese restaurants. Just 5 ingredients and done in under 5 minutes!
Provided by Tiffany
Categories Sauces & Dips
Time 7m
Number Of Ingredients 5
Steps:
- Chop onion into small pieces. Peel and mince ginger root if not already done so.
- In a food processor, blend all ingredients until smooth.
- Serve with steak, chicken, seafood, vegetables, or rice.
Nutrition Facts : Calories 16 kcal, Carbohydrate 3 g, Protein 1 g, Sodium 541 mg, Fiber 1 g, Sugar 1 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
STEAK WITH BUTTER AND GINGER SAUCE
Like Oven-"Grilled" Steaks, this is a great way of cooking steaks indoors without sacrificing a good crust or setting off the smoke detector: sear the steak quickly, then remove it from the pan before building a quick sauce in which you can finish cooking the meat. This is such a good technique, with so many options, that you're sometimes likely to eschew the grill just to do it this way. Use fairly thin steaks for this recipe. Judging the doneness of thicker ones can be tricky, and inevitably the sauce evaporates before the meat is cooked through. The ideal setup for four people is four small, boneless steaks, cut from the top blade, sirloin, or rib. But two larger steaks will work nearly as well, as long as they're thin. And though it isn't necessary to use butter in this preparation, a small amount-there is little more than a teaspoon per person in the recipe-adds not only creaminess but also flavor.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks and cook until nicely browned, 1 to 2 minutes. Turn and brown the other side, another minute or two. Remove the skillet from the heat and transfer the steaks to a plate.
- When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the ginger. About 30 seconds later, add the soy sauce and stir to blend. Return the steaks to the skillet, along with any of their accumulated juices. Cook the steaks for a total of about 4 minutes, turning three or four times. (If at any time the pan threatens to dry out entirely, add a couple of tablespoons of water.) At this point, the steaks will be medium-rare; cook for a little longer if you like and serve with the pan juices spooned over.
- Use garlic or shallots and a few leaves of tarragon instead of the ginger, and vinegar in place of the soy sauce for a French flair. Season the steak well with salt before you add it to the pan.
- Go Mediterranean: Substitute extra virgin olive oil for the butter, garlic for the ginger, and fresh lemon juice for the soy sauce. Be sure not to forget to salt the steaks.
- Give it a Thai accent: Substitute minced lemongrass for the ginger and nam pla for the soy sauce. You can substitute peanut oil for the butter or not.
- Add any minced herbs you like to the sauce, at about the same time you return the meat to the skillet.
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RESTING STEAK BUTTER - HEY GRILL, HEY
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Reviews 3Category SeasoningsCuisine AmericanEstimated Reading Time 6 mins
- Make the steak butter. Combine all ingredients for the resting steak butter in a small bowl until mixed well.
- Place the steak butter on the serving platter. Before you take your steaks off the grill, place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Set aside the remaining butter for the top of the grilled steaks and add them to top of the steaks while they are resting.
- Refrigerate for one week. Any remaining resting steak butter can be stored in the fridge for up to a week
PERFECT PAN-SEARED STEAK WITH BROWNED BUTTER PAN SAUCE
From bowlofdelicious.com
4.9/5 (13)Total Time 15 minsCategory BeefPublished 2016-03-03
- Use a cast iron skillet. If you don’t have one, I beg you to reconsider this important life decision. Inexpensive, virtually indestructible, and super versatile, my cast iron skillet is my all-time favorite cooking tool.
- Choose the right cut. I usually buy New York Strip- in my opinion, it’s the best for the price. I’m far too frugal of a person to be buying the really pricey cuts of steak, but I’m far too snobby of a cook to use the real cheap stuff (and I don’t want to sit through my whole meal gnawing through tough meat!).
- Let the meat come to room temperature. Set the meat on a plate and allow it to warm up a bit before cooking. This will do two things: a) ensure even cooking, and b) allow some of the liquid to be released from the steak.
- Salt and pepper the heck out of it. First, blot the steak dry with a paper towel. Then, add freshly ground pepper and LOTS of Kosher salt to both sides.
- Get the pan searing hot. This is why you want to use cast iron: it gets wicked hot and distributes heat evenly, making it perfect for searing things to perfection.
- Create a perfect crispy seared crust by NOT moving the steak. Once the pan is hot, add butter and wait until it’s melted, and add the seasoned steak.
- Let it rest. Once the steak is cooked to your liking, remove it to a plate and let it rest for at least ten minutes.
- Make a browned butter pan sauce. THIS IS MY FAVORITE PART. And it’s so simple. After you’ve removed the steak from the skillet, you are left with delicious morsels and juices and butter in the bottom of the pan.
- Slice the steak against the grain and drizzle the sauce on top to serve. In other words: the short way, not the long way. I used to serve steak as just one big hunk of meat on a plate, but I recently started slicing it and here’s why.
STEAK BITES WITH MISO GINGER DRESSING - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (9)Total Time 35 minsCategory BeefCalories 781 per serving
- First, make the dressing by combining all of the ingredients in a blender or food processor until smooth and creamy.
- Before you cook the beef, prepare your grains and veggies. The beef cooks quickly, so you’ll want everything ready to go. If you’d prefer to have raw veggies, this step is easy. If you’re cooking the veggies, I cooked mine in the pan drippings from the steak––no additional seasoning required!
- Season the steak with a small pinch of salt and plenty of black pepper. The miso dressing is quite salty, and we’ll be using soy sauce, so use your judgment per your tastes.
10 STEAK SAUCES YOU CAN MAKE IN MINUTES | BBC GOOD FOOD
From bbcgoodfood.com
- Cheat's peppercorn sauce. 20 mins. This classic, creamy steak sauce can be ready in no time. Put 2 tbsp red wine vinegar into a large, non-stick frying pan and bring to a simmer.
- Chimichurri. 10 mins. Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick. It's the perfect balance for a rich steak.
- Béarnaise sauce. 20 mins. If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged Béarnaise. Put 2 egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add 1 tsp tarragon vinegar.
- Black bean & sesame sauce. 25 mins. Team the umami flavour of steak with a deeply savoury Asian-style sauce, thickened with hardy black beans.
- Salsa verde. 10 mins. This piquant Italian green sauce doesn’t require any cooking. Chop a bunch of tarragon and 2 packs of parsley into small pieces and mix in a bowl with 1 tsp sea salt, 40g small capers, 3 tsp Dijon mustard and 2 crushed garlic cloves.
- Quick red wine sauce. 20 mins. Opt for a bistro classic by making a rich, boozy jus. Put 250ml beef stock into a saucepan and reduce by half. Add 125ml red wine, 2 tsp dark brown sugar and 1 tsp balsamic vinegar.
- Teriyaki sauce. 15 mins. This Japanese sauce has the sweet/savoury balance honed to a tee. Pour 350ml water into a small saucepan with 85g light brown sugar, 70ml light soy sauce, 1 large crushed garlic clove, and a 4cm piece of finely grated ginger.
- Super-swift mustard sauce. 10 minutes. It doesn't get much simpler than a two-component sauce. Mix 2 tbsp Dijon mustard with 100g crème frâiche in a saucepan and heat gently until simmering.
- Blue cheese sauce. 5 mins. Steak and blue cheese is a match made in heaven. The addition of stilton in this speedy recipe really packs a punch.
- Mushroom sauce. 15 mins. We’d never turn our noses up at retro-style grilled mushrooms, but this creamy sauce is a little more refined. Pour 1 tbsp olive oil into a saucepan over a high heat and add 6 sliced chestnut mushrooms.
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