Steak with Worcestershire Butter Board Sauce

Ingredients

• 4 steaks, favorite cut (Cook to your preferred doneness; the source does not specify a cut, size, or cooking method.)
• 4 tbsp unsalted butter (Softened to room temperature; do not refrigerate the mixture while cooking the steaks.)
• 2 tbsp Worcestershire sauce (Estimated from the dish description; the complete ingredient list is unavailable in the source excerpt.)
• 1 tsp Dijon mustard (Estimated pantry seasoning; omit if not included in the original recipe.)
• 0.5 tsp garlic powder (Estimated pantry seasoning; omit if not included in the original recipe.)
• black pepper (To taste; estimated finishing seasoning.)
• kosher salt (To taste, for seasoning the steaks.)

Steps

1. 1

   Place the softened butter in a small bowl or directly on a cutting board. Add the Worcestershire sauce and the estimated seasonings, such as Dijon mustard, garlic powder, and black pepper, then mash and stir until evenly combined.

2. 2

   Leave the butter mixture at room temperature while the steaks cook. Do not refrigerate it; it should remain soft enough to melt readily on the hot meat.

3. 3

   Season the steaks with kosher salt and black pepper. Cook them using your preferred method—such as in a hot skillet or on a grill—to your desired doneness. The source does not specify a cut, cooking temperature, or target internal temperature.

4. 4

   Transfer the just-cooked steaks to the board or serving surface. Scoop the Worcestershire butter mixture over the tops of the steaks while they are hot.

5. 5

   Let the steaks rest so the butter melts and combines with the meat juices. Carve the steaks and toss or spoon the slices through the board sauce before serving.

Notes

The provided page excerpt is membership-gated and does not include the author's ingredient list or complete instructions. The steak quantity and butter-sauce ingredients above are reconstructed estimates, not faithfully extracted measurements. The source specifically notes that board-sauce ingredients can be doubled or tripled and that the butter mixture should remain at room temperature while the steak cooks.

Nutrition per serving

• main
• steak
• sauce
• American
• quick
• pantry staples
• no-knife
• grilled