A quick seared steak coated with sharp horseradish mustard, this takes the edge off a long day. The crust develops in minutes while you hold the pan steady, leaving you with dinner for two in under twenty.

Serves 2. 20 minutes, 15 at the stove.

About 570 calories a serving, 49 g protein, 4 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Pat one 12-ounce steak dry with paper towels and salt and pepper both sides well. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 3 minutes, while you mince 2 garlic cloves.3 min
2. Lay the steak in the pan and sear without moving until a crust forms, about 4 minutes. Flip and sear the other side for 3 minutes, then push the steak to one side of the pan.7 min
3. Add 2 tablespoons butter and the minced garlic to the empty side and swirl, cooking for 30 seconds while the butter foams. Brush 3 tablespoons horseradish mustard over the top of the steak.
4. Let the steak rest off heat for 5 minutes while the mustard sets slightly. The internal temperature should reach 130 degrees Fahrenheit [54 Celsius] for medium-rare. Serve the steak with the garlic butter from the pan spooned over it.5 min

Note Swap the steak for thick pork chops or salmon fillets if you prefer. Leftovers keep wrapped in the fridge for three days and are good cold or reheated gently in a low oven. Serve with a baked potato or green salad to soak up the mustard sauce.