Two thick steaks glazed with worcestershire and butter, finished with mushrooms that soak up the umami sauce. This shelf holds just one ingredient, but it's got anchovy, garlic, tamarind, and spice built in, so it does heavy lifting for you tonight. Eat with something bland to balance the intensity.

Serves 2. 25 minutes, 18 at the stove.

About 330 calories a serving, 13 g protein, 9 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 1-inch thick steaks dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat until smoking, then lay the steaks in and sear without moving them for 4 minutes.4 min
2. Flip the steaks and cook another 3 minutes for medium rare, then push them to the side of the pan. Tear or slice 8 ounces mushrooms into half-inch pieces and drop them into the cleared space with 1 minced garlic clove and a pinch of salt.3 min
3. While the mushrooms soften, stir them often and push the steaks to the side again, about 3 minutes until the mushrooms release their water and it starts to evaporate. Pour 3 tablespoons worcestershire into the pan and add 2 tablespoons butter.3 min
4. Swirl everything together for 2 minutes until the sauce coats the steaks and mushrooms, tasting for salt. Transfer to plates with the mushrooms and sauce spooned over.2 min

Note Swap beef for chicken cutlets or pork chops, adjusting sear time to 2 minutes per side and braise together with the mushrooms. Leftovers keep three days and rewarm gently on the stove. Serve with plain white rice or mashed potatoes to soak up the sauce.