Steak w/ Pan Sauce

A fast, simple method for cooking steak with a buttery, tangy pan sauce, good for weeknights or whenever you want steak without fuss.

Why You'll Love Steak w/ Pan Sauce

Pat the steak dry before it hits the pan for a better crust, then let it rest before slicing so the juices stay in. The pan sauce comes together in the same skillet with butter, garlic, and a splash of acid, silky enough to coat the steak without extra dishes.

Tips and Tricks

• Pat your steak dry before cooking for a better crust.
• Let your steak rest after cooking to retain juiciness.
• Use a thermometer to nail your preferred doneness.

Variations

Mix things up with these tweaks:

• Swap thyme for rosemary or oregano for a different herbal note.
• Add a splash of red wine or balsamic vinegar to the pan sauce for depth.
• Use garlic confit instead of fresh garlic for a mellower sauce.

Substitutions

Alternative ingredients you can use:

• Steak cuts: sirloin, ribeye, or New York strip all work great.
• Butter can be replaced with ghee or olive oil if preferred.
• Vegetable oil can be substituted with avocado oil or grapeseed oil.

Best Served With

• Garlic mashed potatoes or roasted fingerlings
• Grilled or sautéed seasonal vegetables
• A simple green salad with vinaigrette
• A bold red wine like Cabernet Sauvignon

How to Store Leftovers

• Store leftover steak and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stovetop or in the oven to avoid drying out the steak.

Common Questions

Steak w/ Pan Sauce

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A fast, simple method for cooking steak with a buttery, tangy pan sauce. Great for weeknights or whenever you want steak without fuss.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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• 1 to 1 ½ lbs steak sirloin, boneless ribeye, or NY strip
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon vegetable or avocado oil
• 1 small shallot finely diced
• 2 garlic cloves peeled and smashed
• ¼ cup unsalted butter cold, divided
• 2 sprigs fresh thyme
• 2 tablespoon Dijon mustard
• 2 teaspoon Worcestershire sauce

Equipment

• Cast iron or carbon steel skillet
• Sharp Knife
• Cutting board
• Whisk
• Tongs

Method

 

1. Remove steak from refrigerator and let sit at room temperature for at least 10 minutes. Pat dry with paper towels.
2. Heat cast iron or carbon steel pan over medium heat until very hot.
3. Season steak generously with kosher salt on both sides (use about 30% more salt than usual). The pepper goes on after the sear, not before it, because it burns before the crust forms.
4. Add 1 tablespoon oil to pan and swirl to coat. Gently lay steak away from you in the pan. Cook ~5 minutes until deeply browned and crusted. If there is a fat cap, stand steak on its edge to render fat before flipping.
5. Flip steak and cook another ~5 minutes until medium-rare (internal temp 120°F).
6. Transfer steak to cutting board and rest for same amount of time it cooked (~10 minutes).
7. Let skillet cool for 2 minutes, pour off excess oil leaving browned bits.
8. Return pan to medium-low heat; add shallot, garlic, thyme, and 2 tablespoon cold butter. Swirl and whisk until butter melts and shallot softens and browns (~3-4 minutes).
9. Add ½ cup water and whisk to loosen browned bits. Stir in Dijon mustard and Worcestershire sauce until smooth.
10. Add remaining 2 tablespoon butter; whisk until sauce is emulsified and slightly thickened (~1 minute). Remove from heat. Taste and adjust seasoning.
11. Slice steak against the grain into ½-inch thick slices; arrange on plate.
12. Spoon pan sauce over steak and serve immediately.

Notes

Storage: Steak and sauce keep separately in airtight containers in the fridge for 3-4 days. Warm the sauce gently in a small pan, and reheat sliced steak briefly in a hot skillet or serve it cold over a salad, since a long reheat will push it past medium-rare.

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