Steak sauce becomes a quick pan glaze when the steak comes off the heat. Tangy and balanced, it clings to the meat and asks for nothing more than time to rest. Dinner is ready in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 340 calories a serving, 42 g protein, 1 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat the two steaks dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon oil in a skillet over high heat until the oil shimmers.
2. Add both steaks to the hot skillet and cook, undisturbed, for three minutes, then flip and cook another three to four minutes depending on thickness, until the internal temperature reaches 130°F [54°C] for medium-rare. Transfer the steaks to a plate.4 min
3. Pour 1/4 cup zesty steak sauce into the same skillet and bring it to a simmer over medium heat, stirring to lift the browned bits from the bottom. Cook for one minute, then pour the sauce over the rested steaks.2 min

Note For a thicker sauce, add 1 teaspoon flour to the pan before the sauce. Leftovers keep two days refrigerated and reheat gently. Serve with rice or roasted vegetables to stretch the meal.