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)
- Salt
Instructions
1
Season the steaks with salt.
2
Set your oven to 375˚F.
3
Sear the steaks on both sides in an oiled pan over high heat.
4
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).
5
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.
6
Put the pan the steaks were cooked in back on the stovetop. Add the scallions and sauté them until they’ve browned.
7
Add the ginger beer and sake to the pan.
8
Simmer until the liquid has reduced by 50%.
9
Remove the pan from the heat, then stir in the sesame seeds and caramel sauce.
10
Serve the steaks with the finished sauce.
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