Two quick steaks bathed in a sharp pan sauce built from the worcestershire that sits on this shelf. The vinegar and molasses cut through the beef while the anchovies and garlic deepen everything. Ready in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 850 calories a serving, 56 g protein, 4 g carbohydrate, 66 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 6-ounce steaks dry with a paper towel and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it smokes.
2. Lay the steaks in the pan and cook without moving for three minutes, until the crust forms. Flip and cook the other side for another three minutes, until the internal temperature reaches 130°F [54°C] for medium-rare.6 min
3. Transfer the steaks to a plate and tent with foil. Pour off all but 1 tablespoon fat from the pan, then add 1 minced shallot and cook for one minute until fragrant.
4. Add 2 minced cloves garlic and stir for thirty seconds. Pour in 2 tablespoons worcestershire sauce and 1/4 cup water, scraping up any stuck bits from the pan.
5. Simmer for two minutes until the sauce tightens slightly, then swirl in 1 tablespoon butter until melted. Taste and add salt and pepper.2 min
6. Return the steaks to the pan to warm through for one minute, then transfer to a serving plate and spoon the sauce over them.1 min

Note Swap fish fillets for the steaks and reduce their time in the pan to two minutes per side. The sauce keeps, refrigerated, for four days and reheats gently in the same skillet. Serve with a simple green salad and crusty bread to soak up the pan sauce.