Two thick steaks glazed with a darkly savory peppercorn sauce that builds from the bottle. The steak sauce does the heavy lifting here, so you can focus on getting the meat right and have dinner in thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 990 calories a serving, 125 g protein, 4 g carbohydrate, 53 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Pat two 8-ounce steaks dry with paper towels, season generously with salt and pepper on both sides. Set the steaks in the pan and do not move them; let them sear until golden brown, about 4 minutes.4 min
2. Flip the steaks and cook the other side until golden, about another 3 minutes. Transfer the steaks to a plate and lower the heat to medium.3 min
3. In the same pan, mince 2 cloves garlic and 1 medium shallot and add them to the rendered fat. Stir until fragrant, about one minute.1 min
4. Pour 1/3 cup peppercorn steak sauce into the pan and stir to combine with the aromatics. Add 1 tablespoon butter and whisk until the sauce comes together, about one minute.1 min
5. Return the steaks to the pan, nestling them in the sauce. Turn to coat both sides, then let them finish cooking in the sauce over medium heat until they reach 130°F [54°C] for medium rare, about 2 minutes more.2 min

Note Swap shallots for onion if needed. Leftover steak keeps cold for three days; warm gently in a pan with a splash of water. Serve with crusty bread or roasted potatoes to soak up the sauce.