Two steaks get a quick sear and finish in a sticky pan sauce built from Montreal steak sauce, tomato, and a touch of vinegar. This sauce clings to everything, turning a weeknight dinner into something that tastes deliberate and cooked with care.

Serves 2. 25 minutes, 18 at the stove.

About 1240 calories a serving, 92 g protein, 7 g carbohydrate, 92 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

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1. Heat 2 tablespoons oil in a large skillet over high heat until it shimmers. Pat two 8-ounce steaks dry and season both sides with salt and pepper. Lay them in the pan and sear without moving for three minutes, then flip and sear three minutes more until a crust forms on both sides. Transfer to a plate.
2. Reduce heat to medium and add 2 tablespoons butter, 1/2 medium onion sliced, and 2 cloves garlic sliced. Cook, stirring often, until the onion softens, about four minutes.4 min
3. Pour 1/2 cup Montreal steak sauce and 1/4 cup water into the pan, stirring to scrape up the browned bits from the bottom. Simmer until the sauce thickens slightly, about two minutes, then return the steaks to the pan to coat with sauce.3 min
4. Cook for two more minutes, turning the steaks once, until they reach your doneness preference (an instant-read thermometer should read 130°F [54°C] for medium-rare). The sauce will smell sweet and tangy and cling to the meat.2 min

Note Swap chicken breasts for steak and extend the final cooking step to eight minutes. Leftovers keep refrigerated for three days; rewarm gently on the stovetop with a splash of water. Serve with roasted potatoes or crusty bread to soak the sauce.