Easy Steak With Pan Sauce

Pan sauce, without a doubt, holds the record for most wasted potential in the kitchen. Sure, the steak is important, but its drippings are too often relegated to the waste bin when they could easily have been transformed into a punchy buttery sauce. Well, no more! This easy steak pan sauce recipe ensures a restaurant-quality dinner, achievable at home on any given weeknight.

The method works with all cuts of steak, from rib eye to hanger to fillet, but you don’t have to stop at beef. Your pan-seared pork chops and chicken thighs could use this glossy sauce too. If you’re new to making pan sauces, here are a few things to know: (1) Avoid nonstick pans here. A cast-iron or stainless-steel skillet helps achieve a good crust on the meat, and the browned bits (known as fond) on the bottom of the pan add a lot of flavor. (2) You do not need all of the drippings—you’re going to add butter, so mop any blackened oil with a paper towel. (3) Deglazing is essential. Here, we use water for ease, but red or white wine, which adds acidity, also works, as does beef broth or any stock you have on hand. (4) Adding butter at the end emulsifies the sauce, bringing everything together—don’t skimp.

We prefer a medium-rare steak, and this recipe will guide you there. But investing in a meat thermometer is the surest way to reach your ideal doneness. Remember, the temperature will continue to rise to the next level of doneness, so for medium, pull it from the heat when the temperature reaches 130°; for medium-well, 140°; and for well-done, 150°.

You don’t need much besides this steak and sauce for dinner: red wine, good bread, and a simple green salad—maybe with some finely chopped shallots and fresh herbs.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients4 servings

1–1½

lb. steak (sirloin, boneless rib eye, or New York strip)

Kosher salt

Freshly ground black pepper

1

Tbsp. vegetable oil

1

small shallot

2

garlic cloves

¼

cup (½ stick) cold unsalted butter

2

sprigs thyme

2

Tbsp. Dijon mustard

2

tsp. Worcestershire sauce

PreparationStep 1Let 1–1½ lb. steak sit at room temperature for as long as possible before cooking (even if it’s only for 10 minutes, that’s fine). Pat steak dry with paper towels.

→ Steak doesn’t have to be expensive. These are our 4 fave budget cuts.

Step 2Heat a dry medium skillet, preferably cast iron, over medium. Season steak while you wait for the skillet to get nice and hot. Sprinkle lots of salt and pepper on both sides of steak—A LOT. Use several generous pinches of salt and several cranks of pepper per side. Press salt and pepper into meat so it adheres.

→ Yeah, you need that much salt. Seriously.

Step 3Pour 1 Tbsp. oil into skillet and swirl to coat. Using tongs, gently lay steak in skillet and cook until underside is deeply browned and a crust has formed, about 5 minutes. Once or twice, lift up steak and reposition over hotter areas of the skillet to encourage even cooking.

Step 4Turn steak and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 120°), another 5 minutes. If steak has a fat cap or is more than 1″ thick, upend with tongs and sear sides until browned. Remove skillet from heat. Transfer steak to a cutting board to rest.

Step 5Let skillet cool about 5 minutes. While skillet is cooling, peel and finely chop 1 shallot. Smash 2 garlic cloves with the flat side of your knife and remove peel. Cut ¼ cup (½ stick) butter into 4 Tbsp.-size pieces. Set aside and have at the ready.

Step 6Using paper towels, blot around skillet to soak up any blackened oil, but leave browned stuck-on bits behind.

Step 7Place skillet back over medium-low heat and add shallot, garlic, 2 sprigs thyme, and 2 Tbsp. cold butter. Swirl skillet to melt butter and cook, stirring often with a whisk, until shallot is golden brown, 2–3 minutes.

Step 8Add ½ cup water to skillet and whisk to dissolve stuck-on bits. Whisk in 2 Tbsp. Dijon mustard and 2 tsp. Worcestershire sauce until smooth.

Step 9Remove skillet from heat, add remaining 2 Tbsp. cold butter and whisk constantly until butter is dissolved and sauce is smooth and thick, about 1 minute. Taste sauce and season with more salt (only if needed) and pepper.

Step 10Cut steak against the grain into ½”-thick slices and arrange on a platter.

Step 11Discard garlic cloves; spoon pan sauce over steak and serve.

Editor’s note: This recipe for steak with pan sauce was first printed in December 2017. Head this way for our best steak recipes →