Steak With Ginger Butter Sauce Recipe (2024)

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.

We eat a lot of steak, and this recipe was great to switch up the routine. I found the 4min back in the pan to yield about a medium through, not medium rare. So watch closely if that's not your thing.

I've found that a laser thermometer is very handy to determine the temperature of the pan. For searing steaks, I look for about 700º to 750ºF over the entire bottom of the pan to make sure it's evenly heated. Now that they've come way down in price, everyone should have one. They're especially useful for cooking eggs to make sure the pan isn't too hot. Technology takes the guesswork out of cooking and gives better results.

Added a little garlic and cooked in a cast iron skillet. It was a 5 star steak and I have essentially no talent in the kitchen.

I’ve cooked this recipe at least 1/2 dozen times now in the past 6 months with either a flatiron or top sirloin steak. Results with either of these less expensive cuts are top-notch. I find using low salt soy sauce suits better than regular - and I pretty much double the ginger and soy.We had all but stopped eating “steak”meaning ribeye, New York or Porterhouse due to lack of flavor - and at an ever higher cost, but this delicious recipe has brought beef steak back to our table.

Used strip steak, 4 minutes for flipping was a bit too much, came out medium and a bit dry.

Most grocery stores' packaged steaks will be a bit less than 3/4-inch, which may account for those who found 4 min. per side to be more done than medium rare. So look for steaks marked "thick cut" or have a butcher cut to order, as this is a part of steak recipes that requires true precision!

WARNING! I made this with skirt steak and made the following HUGE mistake- before searing, I pounded it out flat & seasoned the steak with salt and pepper, because c'mon- that's how skirt steak works. DO NOT ADD SALT! The soy sauce is plenty salty, and therefore so was my steak ! Also, I'm aware the recipe doesn't say to season the steak first, but it also doesn't say NOT to, and it would go a long way with my wife if I can blame Bittman on this one.Thoughts?

Made this with caramelized red onion and sautéed mushrooms. Served with fresh arugula. Absolutely delicious and an umami bomb.

With the minced shallots, try some top quality balsamic vinegar in lieu of the red wine, and throw a healthy bit of chopped Italian parsley in there too. That's a dish I've made regularly with shell steak/NY strip since my 21st birthday, then when I suppose it was a rite of passage and now, half a century later, just something I make to feel happy.

I have never been good at cooking steak until now. This was easy and delicious.

There's no way that at 3/4 of an inch this leads to Medium Rare. It is Medium Well at a minimum. And even then I did 30 seconds a side to start. This needs 20 seconds a side and then maybe 2 minutes total in the "broth".

I found this recipe real good. I added 1 1/2 tbsp. of minced garlic that I cooked with the ginger and finished it with 2-3 tbsp. of red wine.

We like to add maybe an 1/8 teaspoon of rice wine vinegar with the soy sauce.

I am not very experienced in the kitchen and I tried this recipe today. I followed it very closely. Except I had a small filet mignon. It was probably 1 and 1/4.” So I left it on a little longer than 4 minutes on lower heat. I was very pleased with how the dish turned out. The sauce got a little too blackened for my taste (and that of my teen daughter). So I scraped off some of the bits from the sauce. It was salty. I’ll try this again before long. So easy and quick!

Has anyone made this with veal steaks? Interested to know if that can substitute. Many thanks

Delicious! I question whether I'll ever use an outdoor grill to cook a steak again. Searing it, removing and lowering the temp and then completing is what I've never done. Butter, ginger, soy was perfect.

Actually swapped with minced garlic and onion and it was amazing!

Used strip steak and cooked per recipe. It turned out very rare and I like rare. Might sear another couple of minutes. Added shallots and would do again. Sauce was excellent but not enough, even after adding 4 tablespoons of water.

Great. Add about 3 extra tablespoons of ginger.

MushroomsOn ion préserveArugula

I must say it’s not often I comment on a recipe. This has become a family favorite, particularly with a nice sirloin we slice afterwards. And maybe then use the lovely remnants in the cast iron pan for smashed potatoes. This truly has a lot of delightful flavors.

Deeelish, kids felt ginger pulp was too much....I liked it.

I cooked my steak sous vide to 140 degrees F, seared it in a very hot, dry pan, let the pan cool a bit, then did the butter-ginger-soy steps and turned the seared steak in the mixture a few times. Delish.

Made precisely according to the directions. The technique and timing produced an almost flawless steak (from a chronic steak over-cooker). I cooked 3 minutes more at the end for medium. Loved the sauce but did think the ginger was a wee bit intense. I will try the same recipe with garlic (and maybe rosemary) instead of ginger. Also, I made this with Bittman’s sweet potato fries recipe. Outstanding combo.

Sous vide at 50C/122F for an hour, pat dry, give it a hard sear in whatever pan you use and then sauté a bit in that melted butter and ginger soy. Great flavour at rare with filet and strip lion. Filet was actually better. Flip a bit longer in the butter sauce for medium rare or more. JGV such a master with flavours.

Saw this recipe in my email this morning, stopped on the way home and picked up a managers special choice ribeye, made per recipe in a Zweilling nonstick pan on an induction range. Easy and Fantastic! I'll use low sodium soy next time, but steak is back on rotation at my house.

I made this as instructed using two ribeyes and two NY strip steaks, all USDA choice from Trader Joe’s. I served it sliced on a platter with the pan juice poured over. Was a big hit with my kids and m husband even liked it (he’s a pretty tough grader when it comes to steak). The NY strip was better suited for this than the ribeye but both were tasty. If you don’t mind the active cooking and the smoke, it’s a really good quick entree.