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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
4 beef steaks, 8 ounce each, 1 to 1¼ inches thick, trimmed
salt and ground black pepper
1 tablespoon vegetable oil
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.
Worcestershire and Butter Sauce
1 tablespoon vegetable oil
2 shallots, minced
1 ½ cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
½ teaspoon Dijon mustard
3 tablespoons unsalted butter, cut into 3 pieces and chilled
1 tablespoon minced fresh parsley leaves
salt and ground black pepper
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.