A quick weeknight steak that leans on worcestershire's fermented depth and umami to build a glossy pan sauce in minutes. The bottle's anchovy and molasses make this taste finished without fuss.

Serves 2. 20 minutes, 15 at the stove.

About 940 calories a serving, 114 g protein, 13 g carbohydrate, 49 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Heat 1 tablespoon oil in a large skillet over high heat until it shimmers. Pat two 8-ounce steaks dry and season each with salt and pepper, then set in the pan and leave them alone until the underside is golden brown, about three minutes.3 min
2. Flip the steaks and cook until they reach 130°F (54°C) on an instant-read thermometer at the thickest point, roughly three to four minutes for medium-rare. Transfer to a plate to rest.4 min
3. Pour off all but a film of fat from the pan, then add 2 tablespoons butter, 2 minced garlic cloves, and 1/2 medium onion finely chopped. Sauté until the onion softens and turns translucent, about two minutes, stirring often.2 min
4. Pour in 3 tablespoons worcestershire sauce and scrape up any browned bits from the pan, stirring until the sauce is glossy and coats the back of a spoon, about one minute. Return the steaks to the pan for 10 seconds to coat them, then slide onto plates and drizzle with the sauce.1 min

Note Swap the steaks for pork chops or chicken breasts if needed, adjusting the cook time as the meat cooks through. Leftovers keep three days covered in the refrigerator and warm gently in a low oven. Serve with a bitter green salad dressed in oil and vinegar, or roasted potatoes.