Simple Pan-Seared Steaks

1. Heat oil in 12-inch skillet over medium-high heat until just smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper.
2. Lay steaks in pan, leaving 1⁄4 inch between them. Cook, without moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 3 to 7 minutes. Transfer steaks to serving platter and tent loosely with aluminum foil to rest or while preparing butter or pan sauce, if using, then serve.

Serve the steaks as is or with a flavored butter or sauce (recipes follow).

ROQUEFORT BUTTER

MAKES ABOUT 1⁄4 CUP, ENOUGH FOR 1 RECIPE SIMPLE PAN-SEARED STEAKS
Mash together 2 tablespoons room-temperature butter, 1⁄4 cup crumbled Roquefort cheese, and 1⁄2 teaspoon brandy. Season with salt and pepper to taste. Top each cooked steak with portion of flavored butter and serve.

HORSERADISH–SOUR CREAM SAUCE

MAKES ABOUT 1⁄2 CUP, ENOUGH FOR 1 RECIPE SIMPLE PAN-SEARED STEAKS
Stir together 1⁄4 cup each sour cream and prepared horseradish. Season with salt and pepper to taste and serve alongside each cooked steak.

MUSTARD SAUCE

MAKES ABOUT 1 CUP, ENOUGH FOR 1 RECIPE SIMPLE PAN-SEARED STEAKS
Wipe fat from skillet; add 1-1⁄2 cups chicken broth, then boil until reduced by one-half. Stir in 3 tablespoons Dijon mustard, 2 tablespoons butter, and salt and pepper to taste; spoon portion of sauce over each cooked steak.