Steak With Ginger Butter Sauce Recipe (2024)

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Cooking Notes

Val

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.

Nick W.

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.

Holly

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.

Amelia

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.

Stu

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.

Andrew

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.

Joansey

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.

Vlad

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

Rebecca

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!

Ritch

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?

Alicia

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

PMJ

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.

jan

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

Jonathan

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".

Arthur

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.

JJ

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

chris

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!

Eric Delson

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

Phil Ginter

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.

JenL

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

Andrea

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.

vdbseattle

Great. Add about 3 extra tablespoons of ginger.

Daphne

MushroomsOn ion préserveArugula

Karen Kressenberg

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.

yum, go easy on ginget

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

Jackie

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.

Voyageur212

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.

Lynn

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.

Kim H

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.

AKM

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.

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Steak With Ginger Butter Sauce Recipe (2024)

FAQs

Should I put butter on my steak before grilling? ›

If you do decide to add some fat, stick with olive oil, not butter, says Angelo Auriana, executive chef at Factory Place Hospitality. "There is no real need for butter when cooking a steak because it already has plenty of fat and flavor in the meat itself," he says.

How much butter do you need for steak? ›

Add 2 tbsp unsalted butter to the top of each steak during the last few minutes of cooking, spooning butter over steak as it melts. Remove the steaks from the skillet and let rest for 3 to 5 minutes.

Why do chefs put butter on steak? ›

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

When should I put butter on my steak? ›

Butter contains proteins that can aid in browning, but if you add it too early on in the process, it can burn, turning bitter and acrid. Start your steak in oil and add the butter only for the last few minutes of cooking.

Why not to use butter on steak? ›

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

How do you make steak tender and juicy? ›

7 Ways to Tenderize Steak
  1. Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. ...
  2. Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. ...
  3. Marinating. ...
  4. Velveting. ...
  5. Slow Cooking. ...
  6. Enzymatic Application. ...
  7. Scoring.
Oct 18, 2022

Is it better to cook steak in butter or olive oil? ›

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

How many times do you flip a steak on the grill? ›

If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.

Can I cook a steak in just butter? ›

Absolutely. A standard technique is to sear a well seasoned steak in a cast iron frying pan with just a hint of oil until it is nearly done. Add a good hunk of butter and several sprigs of fresh thyme.

Do you put butter first or steak? ›

Sear first in oil and then add butter.

Starting the steak in a few tablespoons of vegetable oil gives it a nice initial crust. Waiting to add the butter until the steak has been seared for about 4 minutes helps prevent it from burning.

Should I put butter on top of my steak? ›

Basting it with butter both deepens the crust on the outside and helps the steak cook more quickly.

How does Texas Roadhouse get their steaks so tender? ›

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

What is steak cooked in butter called? ›

Craving a grilled steak but don't have a grill, or can't fire it up during the winter months? Bring out the cast iron skillet and butter! By basting (spooning hot butter) your steak on a hot skillet, you'll get an evenly seared, golden-brown crust.

How can I make my steak more flavorful? ›

It's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

What kind of butter do you use to sear steak? ›

Fresh garlic, good olive oil, unsalted butter and maybe a fresh herb or two is all you need. If you have a cast iron or heavy skillet, that will be preferable to a non-stick pan. The cast iron will give your steak a perfect sear—and that equals flavor.

Do steakhouses put butter on steak? ›

According to a professional chef who spoke to Taste of Home, steakhouses use lots of butter in their cooking, often slathering it over pieces of meat even when the use of butter is not indicated anywhere on the menu. Butter—especially clarified butter—can add taste and even improve the glossy look of a cooked steak.

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