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.
Ingredients
- 1 to 1 ½ pounds boneless top blade, sirloin or rib-eye, cut into 2 or 4 steaks 3/4 inch thick or less
- 1 ½ tablespoons butter
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- Nutritional Information
Nutritional analysis per serving (4 servings)
346 calories; 24 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 122 milligrams cholesterol; 512 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
10 minutes
Dining and Cooking