Go Back
–+ servings
Sliced medium-rare steak arranged on a white plate, topped with a creamy brown sauce. The meat is juicy with a pink center and slightly charred edges.

Steak w/ Pan Sauce

No ratings yet
A fast, simple method for cooking steak with a buttery, tangy pan sauce. Great for weeknights or whenever you want steak without fuss.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: American
Calories: 1859
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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 and freshly ground black pepper on both sides (use about 30% more salt than usual).
  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.

Nutrition

Calories: 1859kcalCarbohydrates: 6gProtein: 139gFat: 143gSaturated Fat: 72gPolyunsaturated Fat: 7gMonounsaturated Fat: 59gTrans Fat: 2gCholesterol: 537mgSodium: 847mgPotassium: 2002mgFiber: 1gSugar: 2gVitamin A: 1552IUVitamin C: 4mgCalcium: 104mgIron: 13mg

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.

Tried this recipe?

Let us know how it was!