Heat oil in a large skillet over high heat. Season the steaks generously on both sides with salt and pepper, then place in skillet.
Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate and cover with foil.
Add the vinegar to skillet and boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks, stir in the butter. Serve sauce with steaks.
Author's Comments
This comes under the heading of "I can't believe it's that easy." Lots of flavor with little work and few ingredients, which I'll bet you already have on hand. From Everyday Food, but I've changed it just a tiny bit.
Made the sauce, to have with Pork roast. Used beef broth for the base, instead of steak juices. Awesome. This sauce will work perfectly with almost any kind of meat!
Instructions
Heat oil in a large skillet over high heat. Season the steaks generously on both sides with salt and pepper, then place in skillet.
Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate and cover with foil.
Add the vinegar to skillet and boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks, stir in the butter. Serve sauce with steaks.
Author's Comments
This comes under the heading of "I can't believe it's that easy." Lots of flavor with little work and few ingredients, which I'll bet you already have on hand. From Everyday Food, but I've changed it just a tiny bit.
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