1 1/2 lb steak, such as sirloin or ribeye
salt and pepper
1 TB olive oil
1 shallot, chopped
2 cloves garlic, chopped
2 sprigs fresh thyme
2 TB butter
2 TB Worcestershire sauce or balsamic vinegar
2 TB Dijon mustard
DirectionsBring steak to room temperatures.
Generously season both sides of steak(s).
Heat oil in skillet over medium-high heat. Sauté steak(s) 4 minutes per side until done. Remove steak to a cutting board and let rest 5 to 10 minutes.
In same skillet, sauté shallot, garlic and thyme in brown bits left over from steak. Stir in butter, Worcestershire and mustard. Add a little water if sauce is too thick. Cook and stir until smooth.
Slice steak on cutting board into 1/2"slices then present on a platter. Pour sauce over steak and serve immediately.