To do a pan sauce for a steak, it doesn't really matter what type of steak you use. I used a New York Strip for this recipe. This simple recipe only takes about 15 minutes and will make your mouth water. Steak with Pan Sauce 1 New York strip steak 1 small shallot, fine dice 1 - 2 cloves garlic, minced 2 sprigs fresh thyme 2 tbsp olive oil 1 tbsp dijon mustard 2 - 3 dashes of Worcestershire sauce 2 tbsp unsalted Butter or salted Third to half cup red Wine Kosher salt & pepper, preferably fresh ground Choose a nicely marbled New York steak or your favorite cut of beef, season well with salt and pepper. Pre-heated a heavy pan medium-high and add an oil that can handle high heat, such as canola or grape seed, olive oil will burn. Sear on both sides and the edges. Once the steak has a nice crust, which is about four minutes per side, remove from the pan and set aside to rest. Drain off most of the fat and return to a low heat and add the shallots, sauté these for about a minute, then the garlic and a two sprigs of thyme for about another minute. The heat will bring out the oils of the thyme. Back up to medium heat for a minute and deglaze the pan with red wine and then reduce the heat slightly. Add worcestershire sauce and dijon mustard and blend into sauce, simmer and reduce by a third. Remove from the stove, add two tablespoons of butter - the heat in the pan will melt the butter. Add the juice from the steak to the sauce and stir. Slice the steak across the grain, which will make it more tender. Fan the steak out on a plate and top with the pan sauce and the thyme on the side. MORE: https://www.cbs8.com/article/life/food/recipes/stovetop-steak-with-pan-sauce-recipe/509-2ce21978-67dd-4e5b-9da0-e6f998d85f88