A weeknight steak dinner built on worcestershire: the umami from anchovies, molasses depth, and spice work to make a quick pan sauce that tastes like you've been cooking all day. Two steaks and a sauce ready in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 770 calories a serving, 86 g protein, 13 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a heavy skillet over high heat until just smoking. Pat two 6-ounce steaks dry, season each with salt and pepper, then lay them in the pan and do not touch them for four minutes.4 min
2. Flip the steaks and cook for another four minutes for medium-rare, until a thermometer reads 130°F (54°C) at the center. Transfer to a plate to rest.4 min
3. Pour off all but 1 tablespoon of fat from the pan. Mince 2 garlic cloves and finely chop 1/4 medium onion, add them to the pan over medium heat, and cook until softened, about two minutes.2 min
4. Pour in 3 tablespoons worcestershire sauce and 1/4 cup water, scraping the bottom of the pan to lift the browned bits. Let it bubble for one minute to concentrate, then stir in 1 tablespoon butter until melted.1 min
5. Taste and adjust salt and pepper. Spoon the sauce over the resting steaks and serve.

Note Swap the steak for thick-cut pork chops or bone-in chicken thighs; cook until internal temperature reaches 145°F (63°C) for pork or 165°F (74°C) for chicken. Leftovers keep three days in the fridge and are good sliced cold the next day. Serve with rice or potatoes and a green vegetable.