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Steak Soy Butter Sauce

Updated: Jun 4, 2021

Steak is one of those simple dishes that are as simple to mess up, especially when we try to cook one at home, without a grill and the 'know how', professional grill masters have learned through years of trail and error. I am no different and had some many disappointments under my belt (and belly), in my quest to cook the perfect steak at home. So here's a simple guid to cooking a steak at home, with a soy butter garlic sauce that will continue to haunt you in your dreams.


Steak Basics

  • The Thickness. Though many believe they should choose a thin cut to cook at home... infact, this conception is totally wrong. It far easier to screw up a thing steak, overcooking it until it taste like a dry shoe sole. The steak should be cut 1-1½ inches Thick (2.5-3.5 cm). It will insure you get a juicy, lick your fingers steak at the end of day.

  • The Cut. This system I use to cook my steak here is suitable for all cuts. I personally prefer a Rib Eye or NY cut, but go with your own preferred cut.

  • Quality. It's a steak, so some investment is needed. Yes it's costly so it's probably not a great idea to eat it every day (not very healthy either). It's something to be savored, a reward or a celebration. So do try to find a local butcher shop in your area that is reputable and source hood quality meat.

  • Room Temperature. So simple yet so many do not do it. A steak needs caressing. You cant change the environment on it in a matter of seconds. Get the steak our of the fridge at least 30 minutes before cooking, and leave it to get to room temp.

  • Using an oven is a good way to prevent overcooking the steak and leaving it's exterior golden brown. If that's what your in for, then I suggest the 'Reverse Searing method ' where you start by placing the steak in a preheated 450°F (232°C) oven for 15 minutes, then searing it on the stove in a similar way to the recipe suggested below, with minor time changes, as the steak is already half cooked internally.

Now that we got the basics down... Let's do this...



For the Steak

  • 1-2 Pieces of Rib Eye steak cut 1.5-2 inches thick roughly ¾ -1 lb

  • 2 Tbsp (1oz.) Butter

  • 2-3 Whole unpeeled garlic cloves

  • 2-3 Fresh Thyme stems

  • 2 Tbsp Neutral high heat oil (Not olive oil)

For the Soy Garlic Sauce

  • 2 finely chopped garlic cloves

  • ¼ cup light soy sauce

  • 3 Tbsp (1.5 oz) chilled butter

  • 1 Tbsp Cracked Fresh Black pepper

  • 1 Tsp whole Red pepper corns (optional)

  • Coarse sea salt to taste


Step 1

The Prep

  • Using a mortar and pestle or spice grinder, crack 2 Tbsp black pepper corns and set aside.

  • Take out the steaks from the refrigerator and let them get to room temperature (30 min).

  • Pat dry steaks with paper towel

  • Sprinkle Steak liberally with fresh cracked black pepper and salt (both sides)

Step 2

The Steak

  • Heat up an iron skillet (make sure it is blazing hot 375°F - 190°C)

  • Add oil making sure it coats the entire pan.

  • Place steak and let it sear for 2-3 min untouched! (Make sure to watch the edges for steak not to burn)

  • Flip the steak and cook it for 2-3 minutes more.

  • Add garlic and thyme

  • Now we want to flip the steak every minute allowing it to cook in the center without burning.

  • Add Butter allow it to melt and start to baste the steak

  • For a Medium -rare steak internal temp should reach 135°F (57°C)

  • Remove from pan and rest for 10-15 min.

Step 3

The Sauce

  • n the same pan, remove thyme and garlic cloves and set to medium heat.

  • Add 4 chopped garlic cloves and sauté till becoming translucent (2 min)

  • Add soy sauce and stir for flavors to combine until bumbles start to form.

  • Reduce heat to low and add the garlic 1 cube at a time, mixing until an emulsion starts to form (careful no to let the sauce break. Remove from heat as necessary).

  • Finish with the fresh cracked black pepper and remove from heat.

Bon Appétit

Link to Video Recipe

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