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.
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What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Paper Towels
$13.45 At Amazon
Cast Iron Skillet
$30 At Amazon
Tongs
$21 At Amazon
Cutting Board
$10 At IKEA
Chef's Knife
$34.53 At Amazon
Whisk
$10 At Amazon
Glass Measuring Cup
$26 At Amazon
Platter
$40 $30 At Amazon
Ingredients
4 servings
1–1½
1
1
2
¼
2
2
2
Preparation
Step 1
Let 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 2
Heat 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 3
Pour 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 4
Turn 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 5
Let 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 6
Using paper towels, blot around skillet to soak up any blackened oil, but leave browned stuck-on bits behind.
Step 7
Place 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 8
Add 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 9
Remove 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 10
Cut steak against the grain into ½"-thick slices and arrange on a platter.
Step 11
Discard 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 →
Leave a Review
Reviews (88)
Back to TopDid this recipe with reverse seared NY Strip and mamma mia. Would recommend.
Denny M
Denver, CO
4/10/2024
Best steak I've ever made.
Rachael B.
Montgomery, AL
9/5/2023
The cut of the steak absolutely DOES matter. I made this once with ribeye and once with sirloin and it was by far better with the ribeye. With the sirloin it was very tough. This recipe is amazing! Next I’m going to try it with tenderloin.
MissN
Canada
11/25/2022
Fantastic. I don't cook with butter and used chicken stock instead of water. Overall, a winner.
SirFreddy
5/13/2022
To save some time, just smear the mustard over the steak. It’ll taste the same.
Jay Smith
Vancouver, Bc
2/2/2022
I followed most others recommendation to cut the mustard in half and thought this sauce came out spectacularly. It was a tremendous addition to rich garlic mashed potatoes. Highly recommend if you're trying to dress up a simple meat and potatoes meal.
PJ Smith
Brooklyn, NY
12/20/2021
I made this recipe for my partner who told me it was the best steak he's ever eaten. We love this recipe for special occasions and it works every time.
Ella
NS, Canada
5/9/2021
This is a solid foundational sauce recipe! There is a lot of room for creativity. I agree with others that it's quite mustard-y, so just whisk in a tablespoon, taste, add more, taste, etc. for desired flavor. I couldn't get fresh thyme so I used almost-wilting sage from the back of the fridge and it had a wonderful, earthy effect on the entire dish. I doubled this recipe so that I could sop up the goodness with the roasted potatoes on the side. It's not too salty, as long as you taste as you go.
katie davis
Salt Lake City
3/25/2021
Perfect instructions for cooking a 1 inch thick boneless ribeye steak. However, this recipe should make clear in the title that the pan sauce is a mustard pan sauce, because the mustard is that strong. Delicious, but strong. I’ll reduce it by about 1/2 a tablespoon next time.
dcmaggie
Washington, DC
1/5/2021
This recipe turned my meat hating family into stake eaters!
Anonymous
Michigan
7/17/2020
I love this recipe and so does my husband. I didn’t have shallots, though, so I used a quarter of onion instead and it still worked beautifully. I made some garlic-cheesy mashed potato and buttered green beans and the sauce tied all of them together. Another BA recipe in my arsenal.
GngWilson
Ashton-under-Lyne, UK
6/27/2020
Really solid foundational recipe. Will keep coming back to it. Allows a nice cut of steak to be served as something to share (who can /wants/ should eat a pound and a half of rare meat). One note on salt - use very course salt - I like the 'La Baline Course Sea Salt, and really just a healthy 'pinch' on both sides . The large grains give a nice salt flavor without making sauce and steak overly salty like fine grain salt will. Rub it with olive oil and some rosemary and -not mentioned but super important - let the meat sit and come to ROOM TEMP before cooking. Unless you like /want a super rare steak with a nice crust - nothing wrong with that.
taffy3
SF.CA
6/22/2020
Loved it! Maybe a little less salt, but otherwise perfect.
Anonymous
Raleigh, North Carolina
4/22/2020
Good recipe, and I loved the flavour of the sauce. My sauce verged on too salty, which I think came from taking the instruction to salt the steak generously too much to heart. Definitely didn't need to add any salt to the sauce, so tasting before you add any is key.
Anonymous
New York
4/6/2020
This was very good. I tweaked it a bit. I didn’t use as much salt. I used capers and crepe fraiche in sauce.
Joyce@
Austin, TX
4/6/2020