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Easy Steak with Pan Sauce

Easy Steak with Pan Sauce

This recipe works with all cuts of steak from ribeye to round, but you don't have to stop at beef. Your pork chops and chicken thighs could use a little buttery pan sauce, too.



  1. Let 1–1½ pounds steak sit at room temperature for as long as possible before cooking (even if it’s only for 10 minutes, that’s fine). Pat steak dry with paper towels.

  2. Heat a medium dry skillet, preferably cast iron, over medium. Season steak while you wait for the skillet to get nice and hot. Sprinkle lots of salt and pepper on both sides of steak—A LOT. Use several generous pinches of salt and several cranks of pepper per side. Press salt and pepper into meat so it adheres.

  3. Pour 1 Tbsp. oil into skillet and swirl to coat. Using tongs, gently lay steak in skillet and cook until underside is deeply browned and a crust has formed, about 5 minutes. Once or twice, lift up steak and reposition over hotter areas of the skillet to encourage even cooking.

  4. Turn steak and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 120°), another 5 minutes. If steak has a fat cap or is more than 1" thick, upend with tongs and sear sides until browned. Remove skillet from heat. Transfer steak to a cutting board to rest.

  5. Let skillet cool about 5 minutes. While skillet is cooling, peel and finely chop 1 shallot. Smash 2 garlic cloves with the flat side of your knife and remove peel. Cut ¼ cup (½ stick) butter into 4 Tbsp.-size pieces. Set aside and have at the ready.

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

  7. Place skillet back over medium-low heat and add shallot, garlic, 2 sprigs thyme, and 2 Tbsp. butter. Swirl skillet to melt butter and cook, stirring often with a whisk, until shallot is golden brown, 2–3 minutes.

  8. Add ½ cup water to skillet and whisk to dissolve stuck-on bits. Whisk in 2 Tbsp. mustard and 2 tsp. Worcestershire sauce until smooth.

  9. Still working over medium-low heat, add remaining 2 Tbsp. butter and whisk constantly until butter is dissolved and sauce is smooth and thick, about 1 minute. Taste sauce and season with more salt (only if needed) and pepper.

  10. Cut steak against the grain into ½”-thick slices and arrange on a platter.

  11. Spoon pan sauce over steak and serve.

Related Video

Seared Steak with Pan Sauce

Reviews SectionThis recipe turned my meat hating family into stake eaters!AnonymousMichigan07/17/20I love this recipe and so does my husband. I didn’t have shallots, though, so I used a quarter of onion instead and it still worked beautifully. I made some garlic-cheesy mashed potato and buttered green beans and the sauce tied all of them together. Another BA recipe in my arsenal.GngWilsonAshton-under-Lyne, UK06/27/20Really solid foundational recipe. Will keep coming back to it. Allows a nice cut of steak to be served as something to share (who can /wants/ should eat a pound and a half of rare meat). One note on salt - use very course salt - I like the 'La Baline Course Sea Salt, and really just a healthy 'pinch' on both sides . The large grains give a nice salt flavor without making sauce and steak overly salty like fine grain salt will. Rub it with olive oil and some rosemary and -not mentioned but super important - let the meat sit and come to ROOM TEMP before cooking. Unless you like /want a super rare steak with a nice crust - nothing wrong with that.Loved it! Maybe a little less salt, but otherwise perfect.AnonymousRaleigh, North Carolina 04/22/20Good recipe, and I loved the flavour of the sauce. My sauce verged on too salty, which I think came from taking the instruction to salt the steak generously too much to heart. Definitely didn't need to add any salt to the sauce, so tasting before you add any is key.AnonymousNew York04/05/20This was very good. I tweaked it a bit. I didn’t use as much salt. I used capers and crepe fraiche in sauce.I enjoyed this recipe. Today I planned to make burgers but with limited meats I had to purchase porterhouse steaks. My girls loved every bit of their steak. They are 4 & 2. Even the picky 14 yr old step-daughter appreciated this rich sauce.I loved the notes of sweetness from the wersie sauce. The herbs play well along with the mustard.I would use less salt on my steaks next time and a tad less mustard.Overall, phenomenal on steaks.Papalifeof2Austin, Texas03/20/20I absolutely love this. I just made it about 10 minutes ago and felt like I had to make a review on it! I was a little apprehensive about it with all the comments about salt, but I think it was perfect. I would say MAKE SURE you taste the sauce before you add any additional salt to it because mine was perfect without. I’m guessing the optional salt has to do with how much you put on the steak or maybe the amount of sodium in different brands of mustard/Worcestershire sauce in this. Also not only was this easy, it made cleaning the cast iron skillet easier! SO GOOD 😊hey love the recipe but see a lot of comments about the amount of salt. There are a few things you should keep in mind when seasoning. First the recipe uses an unspecified amount of salt so understand what kind of salt and grain size you use the appearance may not be the same, second take note of the thickness of the steak, this recipe uses weight without addressing thickness so thinner cuts of the same weight will have greater surface area therefore you need less salt.Really good, but the sauce was a bit too salty and acidic. Made this with the Roasted Potato recipe which was great!AnonymousColumbia, SC08/19/19I thought it was a great recipe but next time I’d probably use a little less mustard as it was a little too strong.AnonymousUnited Kingdom 01/02/19This is a tricky review. Would I make it again, yes, but with alterations. Holy mother of cow it was salty. And my girl is gobsmacked that I say that cause I'd drink sea water if it was good for you. I had to use a good amount of heavy cream to tone it down. However, if you use maybe 1/10 of the salt, and add 1/2 cup heavy cream, it's actually freaking delicious.AnonymousPhiladelphia, Pa.12/17/18The sauce was delish. The cut of steak I bought however (sirloin), was terrible. Very tough and in need of tenderization. Unlike 10J03, the steak ruined the sauce.mustardseedsCalifornia07/15/18In edible salty. Wasted my steak. Perhaps the worst recipe I've ever followed.AnonymousAmsterdam05/18/18Could access only video without a receipt. Searched eye round and got deserts.AnonymousEast Coast USA05/06/18Made it for my brother, I'm vegetarian, and he loved it, I loved making.barthev2025Milwaukee, Wisconsin04/01/18This was a tasty recipe, but I'm not sure it was for me. That said, my husband LOVED it and used his dinner rolls to get every last bit of the pan sauce off his plate. ¯\_(ツ)_/¯

Watch the video: Jamie Oliver - Perfect Steak (October 2021).