Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pan-Seared Steak with Butter Sauce

Pan-Seared Steak with Butter Sauce

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free

Description

This Pan-Seared Steak with Butter Sauce recipe delivers a juicy, flavorful steak with a rich, silky butter sauce infused with garlic and fresh herbs. Perfectly seared to form a crusty exterior while keeping the inside tender and juicy, this quick and easy dish is ideal for weeknight dinners or special occasions. Using simple, high-quality ingredients, you can master a versatile steak method suitable for ribeye, sirloin, filet mignon, and more.

Ingredients

Scale

Steak and Seasoning

  • 1 steak of choice (ribeye, sirloin, filet mignon), about 8-12 oz
  • Salt, to taste
  • Freshly ground black pepper, to taste

For Searing

  • 1 tablespoon olive oil

Butter Sauce

  • 2 tablespoons unsalted butter
  • 2–3 garlic cloves, smashed
  • 2–3 sprigs fresh herbs (thyme or rosemary)

Instructions

  1. Preparing the Steak: Bring the steak to room temperature by leaving it out of the fridge for 20 to 30 minutes. Pat dry thoroughly with paper towels and season generously on both sides with salt and freshly ground black pepper.
  2. Preheating the Pan: Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it just starts to smoke. Add 1 tablespoon of olive oil and swirl to evenly coat the pan.
  3. Searing the Steak: Carefully place the steak in the hot pan without moving it. Let it sear for 3 to 4 minutes on one side until a deep golden-brown crust forms. Flip the steak and cook for another 3 minutes for medium-rare, or longer to reach your desired doneness.
  4. Adding Butter and Aromatics: Reduce heat to medium. Add 2 tablespoons of unsalted butter, smashed garlic cloves, and fresh herb sprigs to the pan. As the butter melts, tilt the pan slightly and continuously baste the steak with the melted butter using a spoon to infuse flavor.
  5. Resting and Serving: Transfer the cooked steak to a plate and tent loosely with foil. Let it rest for 5 minutes to allow juices to redistribute. Pour any remaining butter sauce and herbs from the pan over the steak before serving.

Notes

  • Patting the steak dry prevents steaming and promotes a better crust.
  • Ensure the pan is very hot before adding the steak for optimal searing.
  • Use unsalted butter to control seasoning and avoid overpowering flavors.
  • Letting the steak rest after cooking improves juiciness and flavor balance.
  • Constantly baste with butter and herbs to deepen flavor and enhance the finish.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Pan-Searing
  • Cuisine: American

Nutrition

  • Serving Size: 1 steak (approx. 8-12 oz)
  • Calories: 450
  • Sugar: 0g
  • Sodium: 450mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 35g
  • Cholesterol: 110mg

Keywords: steak, pan-seared steak, butter sauce, garlic butter steak, easy steak recipe, ribeye, sirloin, filet mignon, quick steak, dinner

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbyme.com/pan-seared-steak-with-butter-sauce/