Yield: 2 Servings

Scott Nowell

Dec 2017: Put this in your pan and cook it… Simple pan fried steak with a nice pan sauce. The ingredients for the sauce are very flexible and can be adapted for pork or chicken.

• Steak:
• 1TBS vegetable oil
• 1-1½lbs boneless steak (sirloin, ribeye or strip)
• Pan Sauce:
• 2sprigs thyme
• 1shallot, minced
• 2garlic cloves, minced
• ⅓cup beef or chicken stock.
• ⅓cup red or white wine
• 1tsp Dijon mustard (optional)
• 4TBS unsalted butter, room temperature

Steaks:

Let steak stand at room temperature for up to 1 hour before cooking. Season steaks with salt.

Heat a cast iron or stainless skillet over medium high heat until hot. Add 1 TBS oil and swirl around pan. Dry steaks with paper towel and add to pan. Let cook without moving until nicely crusted, 4-6 minutes. Turn steaks over, baste occasionally with pan drippings until 120°F for medium-rare. Remove to plate and tent with foil and let rest while making sauce.

Pan Sauce:

Pour fat from pan, but do not wipe pan. Add a little oil or butter if pan is too dry. Add thyme and shallot. Cook for 1-2 minutes. Add garlic and cook for 30 seconds. Add stock, wine and mustard (if desired). Whisk to deglaze pan. Bring to boil, reduce to low and cook until reduced by half.

Remove pan from the heat and add butter. Swirl or stir until melted and sauce thickens.

Serve over sliced steak.