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Steak with soy-ginger butter

Steak with soy-ginger butter served on a plate with chips

Steak with soy-ginger butter

Name: Steak with soy-ginger butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 100g butter at room temperature; 4 spring onions trimmed and finely chopped; 1.5cm square piece of ginger peeled and finely grated; 2 tbsp soy sauce; 2 tsp vegetable oil; 4 x 250g steaks about 3cm thick; Asian greens such as pak choi and chips, to serve

Diana Henry

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

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Try this steak with soy-ginger butter. It makes more butter than you'll need, but you could add it to corn on the cob or even on toast. Serve with chips

Freezable (butter only)

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Ingredients

Nutrition

Units:

MetricUS

100g butter

at room temperature
4 spring onions

trimmed and finely chopped
1.5cm square piece of ginger

peeled and finely grated
2 tbsp soy sauce
2 tsp vegetable oil
4 x 250g steaks

about 3cm thick
Asian greens

such as pak choi and chips, to serve

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Nutrition: Per serving

kcal515
fat35g
saturates17g
carbs1g
sugars1g
fibre0.1g
protein49g

Method

step 1

Mash the butter with the spring onions ginger and soy, gradually working in the soy. You can leave it at room temperature or put it in the fridge to chill. Some people like to chill it a little, then shape it into a log and wrap it in baking parchment. You can then cut the butter into rounds.
step 2

Heat oven to 140C/120C fan/gas 2 and put an empty roasting tin or a metal baking sheet large enough to hold all the steaks into it.
step 3

Heat a large frying pan (or 2 smaller ones) – use a cast iron one if you can – for 7-10 mins before you want to start cooking. Add a tiny bit of flavourless oil. When the pan smokes, it’s ready for the steaks.
step 4

Add the steaks to the pan. Quickly hold the fat on each of them against the base of the pan to render a little fat and colour it, then lay the steaks flat and press down with your tongs. Season with salt and flip the steaks over frequently, moving them round the pan and making sure you can hear them sizzle. If the pan gets too hot, and the surface is getting too dark, turn the heat down (you want a good dark colour, but you don’t want to burn it). Once the surface is well coloured – this should take about 4 mins – transfer the steaks to the hot sheet or tin in the oven. Finish cooking the steaks in the oven – 2 mins for rare steak, 5 minutes for medium-rare. Serve with a knob of the soy butter melting over the top, some Asian greens and chips.

Recipe from Good Food magazine, September 2018

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