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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 beef steaks (8 oz each), 1 to 1 1/4 inches thick, trimmed
Salt and ground black pepper
1 tbsp vegetable oil
Worcestershire and Butter Sauce
1 tbsp vegetable oil
2 shallots, minced
1 1/2 cups low-sodium chicken broth
1 tbsp Worcestershire sauce
1/2 tsp Dijon mustard
3 tbsp unsalted butter, cut into 3 pieces and chilled
1 tbsp minced fresh parsley leaves
Salt and ground black pepper
For the steaks: Pat the steaks dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.
Flip the steaks over and continue to cook to the desired doneness, 4 to 6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.
For the sauce: Meanwhile, add the oil to the skillet and return to medium-high heat until shimmering. Add the shallots and cook until softened, about 2 minutes. Stir in the broth, scraping up any browned bits, and simmer until thickened, about 5 minutes.
Stir in Worcestershire, mustard, and any accumulated meat juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the steaks or chops before serving. Serves 4
NOTE: To ensure that the steaks remain juicy after cooking, let them rest for 5 minutes even if you’re not making the pan sauce. If using a large steak, such as round bone or shoulder, however, only one steak will fit in the pan at a time, so plan accordingly.
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PAN-SEARED STEAKS WITH WORCESTERSHIRE AND BUTTER SAUCE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 beef steaks (8 oz each), 1 to 1 1/4 inches thick, trimmed
Salt and ground black pepper
1 tbsp vegetable oil
Worcestershire and Butter Sauce
1 tbsp vegetable oil
2 shallots, minced
1 1/2 cups low-sodium chicken broth
1 tbsp Worcestershire sauce
1/2 tsp Dijon mustard
3 tbsp unsalted butter, cut into 3 pieces and chilled
1 tbsp minced fresh parsley leaves
Salt and ground black pepper
For the steaks: Pat the steaks dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.
Flip the steaks over and continue to cook to the desired doneness, 4 to 6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.
For the sauce: Meanwhile, add the oil to the skillet and return to medium-high heat until shimmering. Add the shallots and cook until softened, about 2 minutes. Stir in the broth, scraping up any browned bits, and simmer until thickened, about 5 minutes.
Stir in Worcestershire, mustard, and any accumulated meat juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the steaks or chops before serving. Serves 4
NOTE: To ensure that the steaks remain juicy after cooking, let them rest for 5 minutes even if you’re not making the pan sauce. If using a large steak, such as round bone or shoulder, however, only one steak will fit in the pan at a time, so plan accordingly.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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