Steak with Butter and Ginger Sauce

• 1 to 1 1/2 pounds boneless top blade, skirt, sirloin, or rib-eye steak, 3/4 inch thick or less
• 1 1/2 tablespoons butter
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons soy sauce

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

skirt, butter, fresh ginger, soy sauce

Taken from www.epicurious.com/recipes/food/views/steak-with-butter-and-ginger-sauce-386678 (may not work)