A weeknight steak dinner that leans on worcestershire's depth of vinegar, molasses, and umami from anchovies and tamarind. Two thick steaks hit a hot pan, then rest under a knob of butter spiked with the sauce while you pull together a simple side. This is restaurant timing on a home budget.

Serves 2. 20 minutes, 15 at the stove.

About 910 calories a serving, 114 g protein, 7 g carbohydrate, 48 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 8-ounce steaks dry and season each side generously with salt and pepper. Set a skillet over medium-high heat until it smokes, then add 1 tablespoon oil. Lay the steaks down and leave them alone for four minutes without moving.4 min
2. Flip the steaks and cook another three minutes, then transfer to a plate to rest. The steaks will carry over to medium-rare while they sit.3 min
3. While the steaks rest, return the skillet to low heat. Add 2 tablespoons butter and mince 2 garlic cloves into it, stirring until fragrant. Pour in 2 tablespoons worcestershire sauce and swirl it together.
4. Nestle the steaks back into the pan to coat them with the butter sauce, tilting the skillet to spoon it over the tops. Plate the steaks and pour the warm worcestershire butter over them.

Note Swap the steaks for lamb chops or thick-cut pork, adjusting heat to cook through without burning the outside. Leftover worcestershire butter keeps in the fridge for a week and melts over roasted vegetables. Serve with boiled potatoes or a green salad dressed simply with salt and pepper.