The beauty of this recipe is that the sweet-tangy steak sauce is made by creatively repurposing ginger beer and pre-made caramel. No grating ginger or caramelizing sugar required!
Wine Pairings: Cabernet from California or Malbec
Ingredients Servings: 4
- 2 Grass-fed Steaks of Your Choice (NY Strip Steaks depicted)
- ¼ C Sake
- ¼ Strong Ginger Beer
- 2 T Caramel Sauce
- 1 t Toasted Sesame Seeds
- 1 C sliced Scallions
- Oil for Searing (grape seed, safflower, etc)
Season the steaks with salt.
Set your oven to 375˚F.
Sear the steaks on both sides in an oiled pan over high heat.
Move the pan to the oven and roast the steaks until they reach your desired level of doneness (use a meat thermometer to check – a temperature of 128˚F should yield medium rare – adjust above or below as you wish).
Remove the pan & steaks from the oven. Put the steaks on a clean plate, loosely cover them with foil, and let them rest for 10-15 minutes before slicing or serving.
Put the pan the steaks were cooked in back on the stovetop. Add the scallions and sauté them until they’ve browned.
Add the ginger beer and sake to the pan.
Simmer until the liquid has reduced by 50%.
Remove the pan from the heat, then stir in the sesame seeds and caramel sauce.
Serve the steaks with the finished sauce.