Pan-seared steak with a quick shallot, garlic and mustard butter sauce made in the same skillet.
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| prepLet steak sit at room temperature for 10 minutes or longer | ||||||
| prepPat steak dry with paper towels | ||||||
| 1–1½ lb steak (sirloin, boneless rib eye, or New York strip) | Season steak generously with salt & pepper | Heat skillet, sear steak 5 min per side, 120°F / 49°C | Rest steak on cutting board | Slice steak against grain, plate & spoon sauce over | ||
| Kosher salt | ||||||
| Freshly ground black pepper | ||||||
| 1 Tbsp vegetable oil | ||||||
| 1 small shallot, finely chopped | Cool skillet 5 min, blot blackened oil | Melt butter with shallot, garlic & thyme, 2–3 min | Deglaze with water, whisk in mustard & Worcestershire | Whisk in remaining butter until smooth, 1 min | Discard garlic, season sauce with salt & pepper | |
| 2 garlic cloves, smashed and peeled | ||||||
| 2 Tbsp cold unsalted butter (for sauce base) | ||||||
| 2 Tbsp cold unsalted butter (for finishing) | ||||||
| 2 sprigs thyme | ||||||
| 2 Tbsp Dijon mustard | ||||||
| 2 tsp Worcestershire sauce | ||||||
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