Ingredients
- TRIM:
- 2 ribeye steaks (12 oz. each)
- 1 tsp. soy sauce
- Vegetable oil
- WHISK:
- 1 ⁄2 cup beef broth
- 1 Tbsp. Dijon mustard
- HEAT:
- 4 Tbsp. unsalted butter, divided
- 2 tsp. vegetable oil
- 2 Tbsp. finely minced shallots
- 1 Tbsp. chopped fresh parsley
- 1 tsp. Worcestershire sauce
- 1 ⁄2 tsp. fresh lemon juice
- Salt and black pepper
Preparation
Step 1
Trim steaks of fat and any gristle, then cut each into quarters. Using the flat side of a meat mallet, pound steak pieces to ¼-inch thick. Rub each piece with soy sauce and oil.
Whisk together broth and Dijon.
Heat a large sauté pan over high; add 2 Tbsp. butter and 2 tsp. oil, swirling to coat. Add four steak pieces and sauté over high heat, 1 minute; flip and sauté 40–50 seconds more. Transfer steaks to a warm platter. Repeat cooking with remaining four steak pieces.
Add 2 Tbsp. butter and shallots to pan and cook over high, 30 seconds. Deglaze pan with broth mixture, scraping up any browned bits. Stir in parsley, Worcestershire, and lemon juice; season with salt and pepper. Return steaks to pan just to coat with sauce. Serve steaks immediately with remaining sauce.