If there’s one dish that epitomizes culinary excellence while remaining utterly approachable, it’s the Pan-Seared Steak in Butter Sauce. Perfectly cooked steak strips luxuriate in a silky, savory butter sauce, combining elegance and comfort in every bite.
Why You’ll Love This Recipe
- Restaurant-Quality Taste: This dish brings the steakhouse experience right to your dining table with minimal effort.
- Quick and Easy: Ready in just 20 minutes, making it perfect for both weeknight dinners and romantic occasions alike.
- Customizable Spice: Adjust the heat to your liking with your choice of hot sauce and chili flakes.
- Lush Sauce: The butter sauce, enriched with mustard and herbs, makes every bite memorable.
Ingredients You’ll Need
The beauty of this Pan-Seared Steak in Butter Sauce lies in its simplicity. Each ingredient serves a purpose, either elevating the flavor profile or enhancing the texture, resulting in a truly sublime dish.
- Flank steak: Opt for quality cuts to ensure tenderness and flavor.
- Unsalted butter: Use it liberally for a creamy, indulgent sauce that complements the meat perfectly.
- Shallot and garlic: These aromatics add depth and a lovely savoriness.
- Dijon mustard: Offers a bit of tang and smoothness, enhancing the sauce’s rich profile.
- Fresh herbs (thyme and chives): Lend the dish a bright, earthy note that balances the butteriness.
- Beef stock: Forms the base of the sauce, amplifying the meaty flavors.
Variations
One of the best aspects of this recipe is its versatility. Feel free to tailor the dish to fit your dietary needs or adventurous palate.
- Gluten-Free Option: Use coconut aminos instead of soy sauce in the marinade for a gluten-friendly version.
- Spicy Kick: Replace sriracha with a habanero hot sauce if you crave more heat.
- Herb Variations: Swap thyme for rosemary or tarragon for an aromatic twist.
How to Make Pan-Seared Steak in Butter Sauce
Step 1: Marinate the Steak
In a bowl, combine olive oil, Sriracha, soy sauce, and a pinch of fresh cracked black pepper. Toss in the steak strips and allow them to marinate for at least 30 minutes. This marinade imparts a robust, succulent flavor into the meat, enhancing every bite.
Step 2: Sear the Steak
In a skillet, melt one tablespoon of butter over medium-high heat. Season the marinated steak with salt and pepper, then sear for 1–2 minutes on each side until browned. Transfer to a plate and cover to keep warm. This quick sear locks in juices, ensuring each strip is tender and flavorful.
Step 3: Create the Butter Sauce
Reduce the skillet’s heat to medium and add the chopped shallot and minced garlic, cooking until fragrant. Stir in thyme, chives, chili flakes, lemon juice, Dijon mustard, and beef stock. Simmer until the sauce is thickened and reduced by half, about 5 minutes. Swirl in two tablespoons of butter for a silky finish. Adjust with salt and pepper as needed.
Step 4: Finish and Serve
Return the steak to the skillet to quickly reheat and absorb the sauce. Serve immediately, garnished with fresh parsley and chives alongside your favorite sides, like sautéed spinach or roasted vegetables. Relish the incredible richness and flavor of this Pan-Seared Steak in Butter Sauce.
Pro Tips for Making Pan-Seared Steak in Butter Sauce
- Searing Success: Ensure your pan is hot enough so the steak browns beautifully without overcooking.
- Sauce Reduction: Be patient and let the sauce reduce, intensifying the flavors and creating a luscious coating.
- Herb Freshness: Use fresh herbs for the brightest and most distinctive flavors in your sauce.
- Butter Swirl: Swirl in butter at the end for a glossy, smooth sauce that clings perfectly to the steak.
How to Serve Pan-Seared Steak in Butter Sauce
Garnishes
A sprinkle of freshly chopped parsley and chives not only adds a pop of color but also complements the flavors in the sauce with their vivid, fresh notes.
Side Dishes
This succulent steak pairs deliciously with crispy roasted potatoes, sautéed greens like spinach, or even a nutty rice pilaf to soak up the delectable butter sauce.
Creative Ways to Present
For a restaurant-style presentation, fan steak strips over creamy mashed potatoes, drizzle with sauce, and strategically place flavorful microgreens or edible flowers for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pan-Seared Steak in Butter Sauce in an airtight container in the refrigerator for up to 3 days, ensuring the flavors remain fresh and robust.
Freezing
If freezing, transfer the steak and sauce to heavy-duty freezer bags, removing excess air to prevent freezer burn. It’s best used within 2 months for optimal taste.
Reheating
Gently reheat leftovers in a skillet over low heat, adding a splash of water or beef stock to restore the sauce’s silky texture without overcooking the meat.
FAQs
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What cuts of steak work best for this recipe?
Flank steak is excellent due to its rich beefy flavor and tenderness when sliced against the grain, but you can also use sirloin or ribeye for more indulgence.
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Can I make this sauce dairy-free?
Absolutely! Substitute butter with a non-dairy alternative like margarine or coconut oil for a tasty dairy-free version.
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How do I prevent the steak from becoming overcooked?
Ensure the pan is hot before adding the steak, sear quickly, and avoid turning too often. Rest the steak before slicing to maintain juiciness.
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Is it possible to prepare the sauce in advance?
Yes, you can prepare the sauce a day ahead and store it in the fridge. Reheat gently while whisking in additional butter before serving for freshness.
Final Thoughts
I hope you’re as excited as I am to try this Pan-Seared Steak in Butter Sauce. It’s a surefire way to impress any guest or elevate your own dinner table to special status. Let the wonderful flavors and aromas transform a simple meal into a memorable experience!
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Pan-Seared Steak in Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Pan-Seared Steak in Butter Sauce is a quick and flavorful dish that features tender beef strips cooked to perfection and coated in a rich, fragrant butter-based sauce infused with garlic, thyme, and lemon. Perfect for a gourmet weeknight dinner or special occasion, it combines savory, tangy, and spicy elements for a balanced and satisfying meal.
Ingredients
For the Steak and Marinade
- 1 lb (450g) flank steak, cut into strips
- 1/4 cup (60ml) soy sauce or coconut amino
- 1 tablespoon olive oil
- 1 tablespoon Sriracha or hot sauce
- Fresh cracked black pepper, to taste
For the Sauce
- 1+2 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- Pinch of red chili pepper flakes, to taste
- 1 tablespoon Dijon mustard
- 3 teaspoons minced fresh thyme
- 1 tablespoon finely minced chives
- 1/2 cup beef stock or water
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
For Garnish and Serving
- Fresh chopped parsley
- Optional: sauteed spinach or roasted potatoes, carrots, zucchini
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, olive oil, Sriracha, and black pepper. Add the steak strips, ensuring they are well coated, and marinate for at least 30 minutes in the refrigerator.
- Cook the Steak: Melt butter in a skillet over medium-high heat. Remove steak from marinade (saving excess marinade if desired) and season with salt and pepper. Sear the steak strips in hot butter for 1-2 minutes per side until browned. Transfer to a covered plate and set aside.
- Prepare the Sauce: Reduce heat to medium. In the same skillet, add remaining butter and cook shallot and garlic, stirring occasionally, until softened and fragrant, about 2 minutes. Add thyme, chives, chili flakes, lemon juice, Dijon mustard, and beef stock. Use a wooden spoon to scrape up browned bits. Let the mixture cook, swirling occasionally, until the liquid reduces by about half, approximately 5 minutes.
- Finish the Dish: Return the steak to the skillet to reheat quickly. Adjust seasoning with salt and pepper. Garnish with chopped parsley and chives. Serve hot with your preferred side.
Notes
- Ensure the steak is sliced evenly for uniform cooking.
- Marinating longer than 30 minutes can enhance flavor, but 30 minutes is sufficient.
- Use high-quality butter and fresh herbs for best flavor.
- This dish pairs well with sautéed greens or roasted vegetables.
- Cooking time may vary depending on steak thickness; adjust searing time accordingly.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
