Pan-Seared Steaks With Worcestershire And Butter Sauce

Dry the steaks with paper toweling and season liberally with salt and pepper. Set aside.

Heat half of the oil in a large, heavy skillet over medium-high heat. When hot, add the steaks and brown on one side for 4 minutes.

Turn the steaks and let cook for 4-6 minutes or until desired doneness. Remove the steaks to a plate and lightly cover with foil. Let the steaks rest for 5 minutes.

Add the remaining oil to the skillet. When hot, add the shallots and cook, stirring frequently, until soft, about 2 minutes. Add the broth to the skillet and stir, scraping up any browned bits on the bottom of the pan. Bring to a simmer and let cook for 5 minutes.

Add the Worcestershire sauce, mustard, and any juices accumulated from the resting steaks. Stir well. Reduce the heat to low.

Add the butter one tablespoon at a time, stirring well after each addition. Remove the pan from the heat.

Stir in the parsley. Taste the sauce and adjust the seasoning as needed with salt and pepper.

Serve the sauce over the steaks.