Steak Pan Butter Sauce

Ingredients

• Steak fond left in pan after cooking
• 3 egg yolks
• 1 stick butter
• 1 small splash Worcestershire sauce
• 1 tsp Dijon mustard
• 1 clove garlic, minced or grated
• Black pepper
• Salt

Optional Additions

• Pinch smoked paprika
• Pinch cayenne
• Fresh rosemary or thyme
• Small squeeze of lemon

Instructions

1. Cook steak
   Sear your steak hard and let it rest on a cutting board. Leave the browned bits and rendered fat in the pan.
2. Lower heat
   Turn burner to very low heat. You do not want scrambling temperatures.
3. Add garlic
   Add garlic to the pan and cook for 20 to 30 seconds until fragrant.
4. Melt butter
   Add butter slowly and let it melt into the fond while stirring constantly.
5. Temper yolks
   In a bowl, whisk the egg yolks. Slowly ladle a few spoonfuls of the warm butter mixture into the yolks while whisking continuously so they warm gradually.
6. Build sauce
   Pour the tempered yolk mixture back into the pan over very low heat. Stir constantly with a spoon or whisk. Add:

• Worcestershire sauce
• Dijon mustard
• Black pepper
• Optional paprika, cayenne, or herbs

Do not boil the sauce. Keep it silky and smooth.

7. Finish
   Taste for salt. Add a tiny squeeze of lemon if the sauce feels too rich or heavy.
8. Serve
   Slice steak and spoon the sauce generously over the top.

 Steakhouse Style

• Add cracked green peppercorns and a splash of cognac

Cowboy Style

• Use browned butter and fresh thyme with extra black pepper

4DR Tip

This sauce works exceptionally well with ribeye, Delmonico, sirloin cap, or filet. Spoon extra over potatoes, toasted bread, or roasted vegetables.