Panfried Steaks with Mustard Sauce | America's Test Kitchen

Name: Panfried Steaks with Mustard Sauce | America's Test Kitchen
Ingredients: 2 strip steaks or rib eye steaks, or 1 sirloin, 1 to 1 1/4 inches thick (8 to 10 ounces each); 1 tablespoon vegetable oil; 3/4 cup chicken stock; 1 1/2 tablespoons Dijon mustard; 1 tablespoon unsalted butter

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Buy strip, rib-eye, or sirloin steaks for the best flavor. A cast-iron pan is not only economical but works as well as the pricier competition.

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Weeknight
Main Courses
Beef

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Ingredients

2 strip steaks or rib eye steaks, or 1 sirloin, 1 to 1 1/4 inches thick (8 to 10 ounces each)
1 tablespoon vegetable oil
3/4 cup chicken stock
1 1/2 tablespoons Dijon mustard
1 tablespoon unsalted butter