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Steak marinade

Although they taste best grilled over coals, one advantage to pan-frying steaks is that the fat and pan drippings can be used for gravy. Whisk enough flour into the rendered fat to make a roux and brown it over a low flame. Slowly whisk in chicken broth, a little at a time, to make the gravy. Add salt and pepper to taste.

Ingredients

2 thick rib-eye steaks

1/4 cup of dark soy sauce

2 tbsp of rice wine

1 slice of ginger, peeled and julienned