Steak with Butter Ginger Sauce

Pure cooking time: 15 min.

[Abstract: Mark Bittman’s opinion in the article is that steak is best done on the grill because that is the only way it forms the best crust/roast. However, grilling is not always possible. Now, thin cut steaks should be roasted in a frying pan. With thick cut steaks, determining the perfect cooking point is very difficult. It is important to add butter or oil, about 1/2 tsp per unit, and a little liquid. The steak should be briefly but heartily browned – the frying pan almost smoking hot – then cooked in a little liquid until tender]. Continuing with the full text, it is best to use thinly sliced steaks. Ideally 4 small steaks for 4 people, but it goes just as well with 2 large steaks derweil they are only thinly sliced.

1 Preheat a heavy large skillet until it is almost smoking. Put the steaks in and brown them on both sides (1-2 minutes per side), remove the pan from the heat and put the steaks on a plate. 2.

Cool the frying pan slightly, then put it back on the fire, pour in the butter and as soon as it has melted, the ginger. 30 seconds later, add the soy sauce and mix well. Put the steaks again in the frying pan, including the pan juices. Simmer steaks on medium heat for 4 minutes, turning 3-4 times to the other side.

If in the meantime there is no more liquid in the frying pan, add unused steaks.

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