Two thick cuts get a hard sear, then finish in a hot pan with their sauce glazed to a sticky shine. The steak sauce built from tomato and spice does the work here, turning your shelf into dinner in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 950 calories a serving, 127 g protein, 3 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 8-ounce steaks dry with paper towels, then season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat until the pan is smoking.
2. Lay the steaks in the pan and leave them untouched for 3 minutes, then turn and cook for another 3 minutes on the second side until a deep brown crust forms. The steaks will be rare to medium-rare inside.6 min
3. Pour 1/3 cup steak sauce around the steaks and tilt the pan to coat them, basting for 1 minute until the sauce caramelizes and clings to the meat. Transfer to a plate and let rest for 2 minutes before serving.1 min

Note Swap the sauce for butter and fresh herbs if you prefer something lighter. Leftovers keep three days cold and slice thin into salads. Serve with crusty bread or roasted potatoes to catch the sauce.