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1
Preheat a large, heavy skillet over medium-high heat until it begins to smoke.
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2
Add the steaks and cook until nicely browned, 1 to 2 minutes.
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3
Turn and brown the other side, another minute or two.
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4
Remove the skillet from the heat and transfer the steaks to a plate.
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5
When the skillet has cooled slightly, return it to the stove over medium heat.
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6
Add the butter and, when it melts, the ginger.
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7
About 30 seconds later, add the soy sauce and stir to blend.
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8
Return the steaks to the skillet, along with any of their accumulated juices.
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9
Cook the steaks for a total of about 4 minutes, turning three or four times.
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10
(If at any time the pan threatens to dry out entirely, add a couple of tablespoons of water.)
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11
At this point, the steaks will be medium-rare; cook for a little longer if you like and serve with the pan juices spooned over.
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12
Use garlic or shallots and a few leaves of tarragon instead of the ginger, and vinegar in place of the soy sauce for a French flair.
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13
Season the steak well with salt before you add it to the pan.
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14
Go Mediterranean: Substitute extra virgin olive oil for the butter, garlic for the ginger, and fresh lemon juice for the soy sauce.
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15
Be sure not to forget to salt the steaks.
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16
Give it a Thai accent: Substitute minced lemongrass for the ginger and nam pla for the soy sauce.
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17
You can substitute peanut oil for the butter or not.
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18
Add any minced herbs you like to the sauce, at about the same time you return the meat to the skillet.
