Growing up, I always loved the steak chinois at the C&O Restaurant in Charlottesville, VA. This recipe is my nostalgic attempt to recreate the dish's wonderful combination of beef, ginger, and cream. I created a marinade that emphasizes the Asian flavor profile, made the sauce nice and boozy, and added some fried scallions on top for added flavor and texture. For this dish, I used Christopher Ranch's crushed ginger in a jar, a supermarket discovery that has exponentially increased the use of ginger in my kitchen. —Adam E
Combine marinade ingredients in a large zip-loc bag. Add steak and marinate for at least two hours and up to overnight, turning occasionally.
In a large cast-iron skillet, heat the oil over medium-high heat. When sizzling, add the sliced scallions and fry until crispy and brown at the edges, about 4-5 minutes.
Remove scallions from oil with a slotted spoon to a plate lined with paper towels, sprinkle with salt, and set aside. (Do not cover or they will lose some of their crispiness.)
Remove skillet from heat and pour off all but about 2 tablespoons of the oil. Remove steak from marinade and pat dry with paper towels.
Reheat oil over medium high heat. When hot, add steak to pan and cook on each side for about 4-5 minutes (for medium rare).
Check steak for doneness and set aside on a plate covered with aluminum foil. Pour off all oil from skillet and wipe clean. (Be careful! It will be very hot!)
Melt butter in skillet over medium heat. Add minced scallions, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
Remove skillet from heat and add bourbon or cognac.
Return skillet to medium heat and add heavy cream, soy sauce, and any juices from the resting steak.
Bring sauce to a simmer and season with salt and pepper to taste.
While sauce simmers and thickens slightly, slice the steak about 1/2 inch thick against the grain. Arrange on a large platter and top with the cream sauce. Scatter fried scallions on top and serve with rice and sriracha sauce.