A single thin steak stretches across two plates when you sear it hard and slice it thin against the grain. Ten minutes from pan to table, the kind of weeknight dinner that feels like you tried.

Serves 2. 15 minutes, 12 at the stove.

About 320 calories a serving, 14 g protein, 1 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 half, about 8 to 10 oz thin steak, 2 tablespoons oil, to taste salt, to taste pepper, 2 tablespoons butter, 2 cloves, sliced thin garlic.

1. Let the steak sit on the counter for ten minutes while you slice 2 cloves garlic thin. Pat the meat dry with a paper towel and season it on both sides with salt and pepper.
2. Heat 2 tablespoons oil in a large skillet over high heat until it shimmers, about two minutes. Lay the steak away from you and don't move it for three minutes, until the underside is browned.3 min
3. Flip and cook for two more minutes on the second side, until firm when you press it with your finger. A thin steak cooks through fast; aim for medium-rare inside, about 130°F [54°C] at the thickest part.2 min
4. Transfer the steak to a cutting board. Lower the heat to medium and add 2 tablespoons butter and the sliced garlic to the pan, swirling until the butter foams and the garlic is golden, about ninety seconds.2 min
5. Slice the steak thin against the grain and lay the pieces on two plates. Pour the garlic butter over the meat and serve at once.

Note The steak shrinks as it cooks, so thin-cut meat feeds two better than thick. Slice it against the grain so each piece tears easily. Serve with a green salad or roasted vegetables on the side to stretch the plate. Leftover steak keeps cold for two days and makes a sandwich the next day.

Half a packet of steak seared hot and fast, finished with a knob of garlic and herb butter that melts into the meat. This is what you make when you want dinner in twenty minutes and nothing fancy.

Serves 2. 20 minutes, 15 at the stove.

About 230 calories a serving, 0 g protein, 1 g carbohydrate, 25 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

You need half a packet steak, 2 tablespoons oil, to taste salt, to taste pepper, 2 tablespoons butter, 2 cloves garlic, 1 teaspoon dried thyme.

1. Mince 2 garlic cloves and mix into 2 tablespoons butter with 1 teaspoon dried thyme and a pinch of salt and pepper; set aside.
2. Pat your steak dry with paper towels, season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat until just smoking.
3. Lay the steak in the pan and do not move it; let it sear for three minutes until a brown crust forms.3 min
4. Flip and sear the other side for another three minutes, or longer if your steak is thick and you prefer it past medium. The meat will feel firm when pressed.3 min
5. Transfer the steak to a plate and rest it for five minutes, then top with the garlic herb butter and let it melt over the meat.

Note Swap the dried thyme for fresh rosemary if you have it. Leftover steak keeps three days, cold or sliced into salad. Serve with crusty bread to soak up the butter, or with roasted potatoes if you have time.

Two thick steaks, seared hard and rested, are dinner in thirty minutes. The crust matters more than how you cook it, high heat, a dry pan, and patience do the work. This shelf gives you the steak and little else, so we keep it simple.

Serves 2. 25 minutes, 15 at the stove.

About 860 calories a serving, 97 g protein, 9 g carbohydrate, 50 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need two thick slices (about 1.5 pounds total) steak, 2 tablespoons oil, to taste salt, to taste pepper, 2 tablespoons butter, 3 cloves garlic, 3 sprigs thyme, 1 lemon.

1. Pat the two steaks dry with paper towels and season both sides with salt and pepper about twenty minutes before cooking. This lets the salt dissolve into the meat.
2. Set a heavy skillet over high heat for three minutes until it smokes. Pour in 2 tablespoons oil, let it smoke for thirty seconds, then lay both steaks in the pan without moving them. Set a timer for four minutes.4 min
3. Flip the steaks once and cook for another four minutes for medium-rare, longer if you prefer them more done. The meat will release from the pan when it has a crust; do not force it.4 min
4. Transfer the steaks to a plate to rest. Pour out any burnt oil from the pan and set it back on medium heat. Add 2 tablespoons butter, 3 minced garlic cloves, and 3 sprigs thyme. Tilt the pan and baste the resting steaks with this foaming butter for one minute, then discard the garlic and thyme.1 min
5. Return the steaks to the warm pan to coat them in any remaining butter. Divide between two plates and squeeze fresh lemon over each.

Note Swap thyme for rosemary if you have it. Leftover steak keeps two days cold and slices thin for sandwiches. Serve with a simple salad, roasted potatoes, or bread to mop up the pan juices.