This recipe works with all cuts of steak from ribeye to spherical, however you don't must cease at beef. Your pork chops and hen thighs may use a bit of buttery pan sauce, too.
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kilos steak (sirloin, boneless ribeye, or NY strip)
Freshly floor black pepper
tablespoon vegetable oil
cup (½ stick) chilly unsalted butter
tablespoons Dijon mustard
teaspoons Worcestershire sauce
Let 1–1½ kilos steak sit at room temperature for so long as potential earlier than cooking (even when it’s just for 10 minutes, that’s superb). Pat steak dry with paper towels.
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Warmth a medium dry skillet, ideally forged iron, over medium. Season steak whilst you await the skillet to get good and sizzling. Sprinkle a number of salt and pepper on either side of steak—A LOT. Use a number of beneficiant pinches of salt and several other cranks of pepper per facet. Press salt and pepper into meat so it adheres.
→ Yeah, you want that a lot salt. Critically.
Pour 1 Tbsp. oil into skillet and swirl to coat. Utilizing tongs, gently lay steak in skillet and prepare dinner till underside is deeply browned and a crust has shaped, about 5 minutes. A couple of times, elevate up steak and reposition over hotter areas of the skillet to encourage even cooking.
Flip steak and prepare dinner till reverse facet is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest half will register 120°), one other 5 minutes. If steak has a fats cap or is greater than 1" thick, upend with tongs and sear sides till browned. Take away skillet from warmth. Switch steak to a reducing board to relaxation.
Let skillet cool about 5 minutes. Whereas skillet is cooling, peel and finely chop 1 shallot. Smash 2 garlic cloves with the flat facet of your knife and take away peel. Minimize ¼ cup (½ stick) butter into 4 Tbsp.-size items. Put aside and have on the prepared.
Utilizing paper towels, blot round skillet to take in any blackened oil, however depart browned stuck-on bits behind.
Place skillet again over medium-low warmth and add shallot, garlic, 2 sprigs thyme, and a pair of Tbsp. butter. Swirl skillet to soften butter and prepare dinner, stirring typically with a whisk, till shallot is golden brown, 2–3 minutes.
Add ½ cup water to skillet and whisk to dissolve stuck-on bits. Whisk in 2 Tbsp. mustard and 2 tsp. Worcestershire sauce till clean.
Nonetheless working over medium-low warmth, add remaining 2 Tbsp. butter and whisk always till butter is dissolved and sauce is clean and thick, about 1 minute. Take away skillet from warmth. Style sauce and season with extra salt (provided that wanted) and pepper.
Minimize steak in opposition to the grain into ½”-thick slices and prepare on a platter.