Easy Steak With Pan Sauce

This punchy, buttery steak with pan sauce is restaurant-worthy but simple enough to make on a busy weeknight. It also conveniently works with any piece of meat.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 pound steak sirloin, boneless rib eye, or New York strip
• 0 Kosher salt to taste
• 0 Freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 0.25 cup butter cold, unsalted
• 1 small shallot peeled and finely chopped
• 2 garlic cloves smashed and peeled
• 2 sprig thyme
• 0.5 cup water
• 2 tablespoon Dijon mustard
• 2 teaspoon Worcestershire sauce
• 2 tablespoon butter cold, unsalted

Instructions

1. Let the steak sit at room temperature for as long as possible before cooking. Pat steak dry with paper towels.
2. Heat a dry medium skillet, preferably cast iron, over medium heat. Season steak with lots of salt and pepper on both sides.
3. Pour vegetable oil into the skillet and swirl to coat. Lay steak in skillet and cook until the underside is deeply browned, about 5 minutes.
4. Turn steak and cook the other side until similarly browned, reaching medium-rare. Remove skillet from heat and transfer steak to a cutting board to rest.
5. Let the skillet cool for about 5 minutes, then add butter, shallot, garlic, and thyme to the skillet. Cook, stirring often, until shallot is golden brown.
6. Add water, mustard, and Worcestershire sauce to the skillet. Whisk until combined to dissolve browned bits.
7. Remove skillet from heat, add remaining butter, and whisk constantly until the sauce is smooth and thick. Taste and adjust seasoning if necessary.
8. Cut steak against the grain into 1/2-inch thick slices and arrange on a platter. Discard garlic cloves; spoon pan sauce over steak and serve.