A tangy-sweet glaze for a fast weeknight steak, built entirely from the steak sauce on hand. The vinegar and mustard give it backbone, so you get real flavor from one bottle.

Serves 2. 25 minutes, 15 at the stove.

About 590 calories a serving, 63 g protein, 3 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 8 oz steaks dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high until smoking, then lay the steaks away from you and do not move them for 3 minutes, until a crust forms.
2. Flip each steak and cook 3 minutes more for medium-rare. Transfer to a plate and rest while you make the sauce.3 min
3. Pour off all but 1 tablespoon oil from the skillet, then add 2 minced garlic cloves and stir until fragrant, about 30 seconds. Pour in 1 cup zesty steak sauce and 1 tablespoon butter, then simmer, stirring, for 2 minutes until the sauce coats a spoon.2 min
4. Nestle the steaks back into the sauce, baste them, and let them warm through for 1 minute. Taste the sauce and adjust salt and pepper if needed, then serve each steak with sauce spooned over.1 min

Note Swap boneless pork chops or chicken breasts cut in half lengthwise for the steaks, then pound flat and reduce the first sear to 2 minutes per side. Leftovers keep refrigerated for three days; slice the cold steak and serve over bitter greens with the warmed sauce as dressing. Pair with buttered egg noodles or crusty bread to soak up the glaze.