After sauteeing a steak on the cooktop, you can make a steak sauce right in the pan.
1/4-1/2 cup whiskey or water (if substituting canned stock for demiglace, omit water)
1 heaping teaspoon prepared demiglace or equivalent beef stock or 2 tablespoons Worcestershire.
1 heaping teaspoon yellow mustard or Dijon style.
3 tablespoons cold butter
Deglaze pan with water or stock and/or bourbon whiskey. Reduce/boil over high heat, adding mustard and Worstershire if you chose to use it. Continue cooking and stirring until about half the liquid remains, then turn off heat and whisk in butter. Pour over plated steaks before butter has a chance to separate.