Easy Steak With Pan Sauce

Pan sauce holds the record for most wasted potential in the kitchen. The steak is important, but its drippings are too often tossed when they could easily be transformed into a punchy buttery sauce.

This method works with all cuts of steak, from rib eye to hanger to fillet - and your pan-seared pork chops and chicken thighs could use this glossy sauce too.

Before You Start

A few things to know if you're new to making pan sauces:

Avoid nonstick pans. A cast-iron or stainless-steel skillet helps achieve a good crust on the meat, and those browned bits (called fond) on the bottom add major flavor.
You don't need all the drippings. You're going to add butter, so blot any blackened oil with a paper towel.
Deglazing is essential. Here we use water for ease, but red or white wine (which adds acidity), beef broth, or any stock also works.
Cold butter emulsifies the sauce. Adding it at the end brings everything together - don't skimp.

Instructions

Cook the Steak

Let the steak sit at room temperature for as long as possible before cooking (even 10 minutes helps). Pat dry with paper towels.

Heat a dry medium skillet, preferably cast iron, over medium heat. While the pan heats, season the steak generously on both sides with salt and pepper - use several generous pinches of salt and several cranks of pepper per side. Press the seasoning into the meat so it adheres.

Pour the oil into the skillet and swirl to coat. Using tongs, gently lay the steak in the skillet. Cook until the underside is deeply browned and a crust has formed, about 5 minutes. Lift and reposition the steak once or twice over hotter areas to encourage even cooking.

Flip and cook until the other side is equally browned and the steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 120°), about another 5 minutes. If the steak has a fat cap or is more than 1" thick, use tongs to sear the sides until browned.

Remove the skillet from heat and transfer the steak to a cutting board to rest.

Make the Pan Sauce

Let the skillet cool about 5 minutes. While it cools, prep your ingredients if you haven't already: finely chop the shallot, smash and peel the garlic, and cut the butter into 4 pieces.

Using paper towels, blot around the skillet to soak up any blackened oil, but leave the browned stuck-on bits behind.

Place the skillet back over medium-low heat. Add the shallot, garlic, thyme sprigs, and 2 tablespoons of the cold butter. Swirl the skillet to melt the butter and cook, stirring often with a whisk, until the shallot is golden brown, 2-3 minutes.

Add 1/2 cup water to the skillet and whisk to dissolve the stuck-on bits. Whisk in the Dijon mustard and Worcestershire sauce until smooth.

Remove the skillet from heat. Add the remaining 2 tablespoons cold butter and whisk constantly until dissolved and the sauce is smooth and thick, about 1 minute. Taste and season with more salt (only if needed) and pepper.

Serve

Cut the steak against the grain into 1/2-inch thick slices and arrange on a platter. Discard the garlic cloves and spoon the pan sauce over the steak.

Temperature Guide

The steak's temperature will continue to rise after you remove it from heat, so pull it at these temps:

Medium-rare: 120° (will rise to 125-130°)
Medium: 130° (will rise to 135-140°)
Medium-well: 140° (will rise to 145-150°)
Well-done: 150° (will rise to 155-160°)

Serving Suggestions

You don't need much besides this steak and sauce for dinner: red wine, good bread, and a simple green salad with finely chopped shallots and fresh herbs.

Tips From the Community

My go-to seasoning: Svaneti salt + pepper, slapssss hard
Cut the mustard in half if you prefer a milder sauce
A few drops of honey can balance out the strong mustard flavor
Try reverse-searing for even better results
Ribeye produces better results than sirloin (sirloin can be tough)
Chicken stock works as a butter substitute

Originally by Claire Saffitz for Bon Appetit