Pan-Broiled Steak

There's nothing like steak and potatoes (to Aubrey). We really enjoyed this meal, and the ginger gave a unique taste. Aubrey said this should be one of our regular meals. I think it's because the steak was cooked medium to medium-well. Sometimes I have a tendency to over cook steaks because seeing blood run out is just not appetizing to me. I used to order steaks well done, but I've moved to medium-well. Big step!!! I served the steak with rosemary roasted potatoes and broccoli, and I split the recipe in half to serve two.
Recipe adapted from Cooking Light

Ingredients:
1/4 tsp kosher salt
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
4 garlic cloves, minced
1 cup medium dry sherry
1 TBSP low-sodium soy sauce
1/4 tsp black pepper
1 TBSP butter
1 TBSP grated peeled fresh ginger

Directions:
Sprinkle kosher salt in a large cast-iron skillet over medium-high heat. Add steaks; saute 2 minutes on each side. Remove from pan. Add garlic, saute 10 seconds. Add sherry; cook 30 seconds, scraping pan to loosen browned bits. Return steaks to pan; cook 2 minutes. Add soy sauce and pepper. Place steaks on individual plates. Remove pan from heat; stir in butter until blended. Divide sauce evenly over steaks. Top each steak with 3/4 tsp ginger.
Yield: 4 servings (serving size: 1 steak and about 1 TBSP sauce).

Calories 211 (44% from fat); Fat 10.3g (sat 4.8g, mono 3.7g, poly 0.5g); Protein 24.1g; Carb 3.7g; Fiber 0.1g; Chol 78mg; Iron 3.4mg; Sodium 290mg; Calc 19mg