Steak Pan Sauce

Season your steak generously on all sides with salt and freshly ground black pepper.

Add oil to a skillet over high heat. Once shimmering, carefully place the steak in the pan and sear until a deep golden-brown crust forms, about 2-3 minutes per side.

Add 1 tablespoon of butter, thyme, and rosemary to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter and herbs until cooked to your desired doneness.

Remove the steak from the pan and place it on a wire rack over a tray to rest. Pour any remaining butter and herbs from the pan over the steak.

Pour off excess fat from the pan, leaving about 1-2 tablespoons of fat and all the browned bits (fond) at the bottom.

Return the pan to medium heat and add 1 tablespoon of butter. Once melted, add the minced shallot and garlic and sauté for about 1 minute until fragrant.

Pour in the beef broth to deglaze the pan. Use a wooden spoon or whisk to scrape up all the browned bits from the bottom.

Bring the sauce to a simmer and allow it to reduce slightly, for about 2-3 minutes.

Remove the pan from the heat. Whisk in the 2 tablespoons of cold, cubed butter and the Dijon mustard until the sauce is smooth, creamy, and fully emulsified.

For an extra smooth sauce, strain it through a fine-mesh sieve. Slice your rested steak and pour the pan sauce over the top. Be sure to add any juices that collected on the resting tray.