Steak with Worcestershire Butter Board Sauce
- Makes4 servings
- Cook Time25 minutes
- Active time plus coolingplus cooking time for the steak(s)
“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then set a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak’s juices mingle with the mixture, creating a low-effort sauce. The slices are tossed with the board sauce, then are served as they are, without the formality of a platter. For our version, we scoop the sauce base on top of the steaks so it trickles down as the meat rests. This Worcestershire and butter board sauce uses pantry staples and requires zero knifework. Use your favorite cut of steak and cook it as you like. The sauce ingredients are easily doubled or tripled.
Don’t refrigerate the butter mixture while you cook the steak(s). Keep it at room temperature so it readily melts when scooped onto the meat as it comes out of the skillet or off the grill.
Step 1
In a small bowl, mash and stir the butter, Worcestershire, mustard, curry powder and ¼ teaspoon pepper until well combined; set aside.
Step 2
Season the steak(s) with salt and pepper. Cook using your preferred method to the desired degree of doneness. Transfer to the center of a large cutting board, then immediately dollop with the butter mixture. Let rest for 10 minutes.
Step 3
Thinly slice the steak (against the grain if using a cut such as flank with striated muscle fibers). Toss the slices with the sauce to mix in any accumulated juices. Taste and season with salt and pepper. Serve directly from the board.
