Steak With Ginger Butter Sauce Food

STEAK WITH GINGER BUTTER SAUCE

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.

MARK'S STEAK WITH BUTTER AND GINGER SAUCE

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.

PAN ROASTED BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
• Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

AMAZING GINGER-GARLIC STEAK MARINADE

Steps:

• Throw all ingredients in a Ziplock bag with your steaks.
• Refrigerate overnight (tastes best), or for at least two hours.
• Cook your steaks however you want.
• Some people will probably scream unsanitary, but I like to boil down the marinade until it thickens in the same pan I cook my steaks in, and serve it as a pan sauce. I'm not dead yet!
• Enjoy!

GINGER SALMON STEAKS

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 WITH BUTTER AND GINGER SAUCE

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.

STEAK WITH SOY-GINGER BUTTER

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.