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26 July 2006

Pan-Seared Steaks with Worcestershire and Butter Sauce (Cooks Illustrated)

Pan-Seared Steaks with Worcestershire and Butter Sauce

Serves 4

To ensure that the steaks remain juicy after cooking, let them rest for 5 minutes even if you’re not making the pan sauce. If using a large steak, such as round bone or shoulder, however, only one steak will fit in the pan at a time, so plan accordingly.

4 boneless beef steaks (8 ounces each), 1 to 1 1/4 inches thick, trimmed

Table salt and ground black pepper
1 tablespoon vegetable oil

Worcestershire and Butter Sauce
1 tablespoon vegetable oil
2 shallots , minced
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard
3 tablespoons unsalted butter , cut into 3 pieces and chilled
1 tablespoon minced fresh parsley leaves

Table salt and ground black pepper

1. For the steaks: Pat the steaks dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.

2. Flip the steaks over and continue to cook to the desired doneness, 4 to 6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.

3. For the sauce: Meanwhile, add the oil to the skillet and return to medium-high heat until shimmering. Add the shallots and cook until softened, about 2 minutes. Stir in the broth, scraping up any browned bits, and simmer until thickened, about 5 minutes.

4. Stir in Worcestershire, mustard, and any accumulated meat juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the steaks or chops before serving.