Recipes Ingredients Meat & Poultry Beef Recipes Mark's Steak with Butter and Ginger Sauce 3.2 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 15, 2018 Print Rate It Share Share Tweet Pin Email Servings: 2 The butter in this unusual steak sauce gives the decidedly eastern combination of ginger and soy sauce a rich, European spin. Ingredients 1 to 1 1/2 pounds boneless top blade, sirloin, or rib-eye steak, 3/4 inch thick 1 ½ tablespoons unsalted butter 1 tablespoon minced fresh ginger 2 tablespoons soy sauce 1 tablespoon chopped fresh cilantro leaves, for garnish (optional) Directions 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. Rate it Print