Skillet Steak with Easy Pan Sauce

Directions

1. Remove the steak from the fridge 30 minutes (or up to an hour) before you plan to cook. Pat the steak dry with paper towels, and then season all sides with Super Special Prime, pressing the blend so it adheres to the meat.

2. Heat a cast iron skillet over medium heat. When the skillet is very hot, pour the oil into the skillet and swirl to coat. Using tongs, gently lay the steaks in the skillet and cook until the undersides develop a deeply browned crust, about 5 minutes.

3. Flip the steaks and cook until the reverse sides are equally browned, and an instant-read thermometer inserted into the thickest part registers 120°, about 5 more minutes. Remove skillet from heat and transfer the steak to a cutting board to rest.

4. Slice the butter into 4 tablespoons.

5. Using paper towels, blot skillet to soak up any blackened oil, but leave the browned bits. Place the skillet over medium-low heat and add the shallot, garlic, herb sprigs 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. Pour in the wine and whisk to incorporate all the crispy bits. Whisk in the Dijon mustard and Worcestershire sauce until smooth.

6. Remove skillet from heat, add remaining 2 Tbsp. cold butter and whisk until the sauce is smooth and thick, about 1 minute. Taste sauce and adjust salt and pepper as desired. Cut steak against the grain into ½"-thick slices and arrange on a platter. Discard garlic cloves and herb sprigs; spoon pan sauce over steak and serve.