Two thick patties seared in a hot skillet to a crust and finished in the oven, then topped with a quick pan sauce built from the fond. This shelf of beef asks for little else on a busy weeknight.

Serves 2. 25 minutes, 15 at the stove.

About 240 calories a serving, 10 g protein, 1 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Season both patties generously on both sides with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high until it shimmers, then set the patties in the pan without moving them for 3 minutes until a golden crust forms.3 min
2. Flip the patties and sear the other side for 2 minutes. Transfer the skillet to the oven and cook until the beef reaches 160°F [71°C] in the center, about 8 minutes.8 min
3. Remove the skillet from the oven and transfer the patties to a plate. Set the skillet over medium heat and add 2 minced garlic cloves to the fond, stirring for 30 seconds until fragrant. Pour in 1/2 cup beef broth and scrape up the browned bits with a wooden spoon, cooking until the sauce reduces by half, about 2 minutes. Whisk in 1 tablespoon butter until the sauce comes together.2 min
4. Spoon the sauce over the patties and serve at once.

Note Swap the beef broth for red wine if you prefer. Leftovers hold for three days covered in the fridge; warm gently before serving. Serve alongside rice or soft bread to catch the sauce, with a sharp salad on the side.