I usually reserve eating ribeye for when I am alone. When the fiancée is off interviewing for jobs and going to school, I’m home alone with a simply prepared steak and usually absolutely no vegetables. It’s simple, indulgent, and slightly embarrassing. The only flourish of cooking prowess was a pan sauce, most often made with red wine. Sometimes I didn’t even bother—too many times the sauce would come out bitter or too fatty. I needed some help.
According to Simple to Spectacular, this is as simple as pan sauces get. Luckily, it doesn’t really taste like it. The trick, I’ve learned, is to let the pan cool slightly and drain as much of the fat from the pan before deglazing. I’m always leery of adding anything extraneous to my steaks, but the ginger and soy never feel like they’re trying to steal the steak’s thunder. And that’s the way it should be. What the ginger and soy do for this recipe is accentuate some of the higher notes. The results tickle the back of your tongue instead of obscuring the seared goodness of a perfect steak.
This is also the first time I’ve ever not put salt on a steak. It felt weird. But the soy sauce more than made up for the missing sodium.