If you’ve ever craved a steak that melts in your mouth while bursting with flavor, this Pan-Seared Steak in Butter Sauce is the one for you. Juicy strips of steak are enveloped in a rich and buttery sauce infused with garlic, herbs, and a kick of spice. It’s the kind of dish that makes you savor each bite, with flavors that dance elegantly on the palate.
Why You’ll Love This Recipe
- Rich Flavors: The butter sauce marries the savory, the spicy, and the slightly sweet to perfection.
- Quick and Easy: From start to finish, you can have this gourmet dish ready in just 20 minutes.
- Restaurant-Quality: Elevate your home-cooked meals to fine dining quality with this recipe.
- Customizable: Easily adjust spice levels and herbs to suit your personal taste.
Ingredients You’ll Need
The beauty of this Pan-Seared Steak in Butter Sauce lies in its simplicity. A handful of well-chosen ingredients come together to create layers of savory depth. Each component has its role, from the umami-rich soy sauce in the marinade to the fresh burst of herbs finishing the dish.
- Flank steak: Opt for a good cut, as its tenderness makes all the difference.
- Butter: The base of our sauce, delivering a creamy richness.
- Shallot and garlic: Key aromatic players adding sweetness and depth.
- Soy sauce: Brings umami and a touch of salt to the marinade.
- Thyme and chives: Fresh herbs that lift the sauce with aromatic notes.
- Beef stock: Forms the liquid gold that’s our sauce, enhancing the savory tones.
- Lemon juice: A splash of brightness that cuts through the richness.
Variations
Don’t hesitate to make this Pan-Seared Steak in Butter Sauce your own! It’s wonderfully adaptable, whether you’re cooking for dietary preferences or experimenting with flavors that tickle your fancy.
- Spice Level: Feel free to add extra chili flakes if you prefer more heat. Go mild by skipping it altogether.
- Herb Swap: Try basil or oregano instead of thyme for a different herbal aroma.
- Alternative Marination: Use balsamic vinegar for a tangy twist in the marinade.
How to Make Pan-Seared Steak in Butter Sauce
Step 1: Marinate the Steak Strips
In a mixing bowl, whisk together soy sauce, olive oil, Sriracha, and freshly cracked pepper. Submerge the flank steak strips into this mixture and let them bask in the flavors for at least 30 minutes to maximize tenderness and umami.
Step 2: Sear to Perfection
Heat a skillet over medium-high with a dab of butter. Once hot, add the marinated steak strips, searing each side until just browned. This takes typically about 1-2 minutes per side. The goal is a beautifully caramelized surface while preserving that juicy center.
Pro Tips for Making Pan-Seared Steak in Butter Sauce
- Searing Secrets: Ensure the pan is properly heated before the steak hits it for that perfect crust.
- Sauce Reduction: Watch the sauce reduction closely; you want a glossy finish without over-reducing.
- Herb Freshness: Always use fresh herbs when possible for the most vibrant flavors.
- Balanced Seasoning: Taste as you go to prevent over-salting, especially if you use soy sauce.
How to Serve Pan-Seared Steak in Butter Sauce
Garnishes
A sprinkle of fresh chopped parsley or chives gives this steak a pop of green and added freshness. This simple garnish not only enhances the plate’s appearance but also heightens the flavors.
Side Dishes
This steak pairs beautifully with sautéed spinach or a medley of roasted vegetables like carrots, zucchini, and potatoes. These sides provide an earthy balance to the richness of the butter sauce.
Creative Ways to Present
For a creative twist, serve the steak strips over a bed of creamy mashed potatoes, allowing the butter sauce to ooze down into the mash. Alternatively, place the steak over a wooden board with an arugula salad on the side for a rustic presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Ensure the steak has cooled before storing to maintain its texture and flavor.
Freezing
If you wish to freeze, place the steak strips in a freezer-safe bag along with the sauce, ensuring there’s minimal air to avoid freezer burn. They can last up to three months this way.
Reheating
The best method for reheating is gently warming the steak in a skillet over low heat. Add a splash of beef stock or water to rehydrate the sauce and prevent it from drying out.
FAQs
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Can I use a different cut of steak?
Yes, sirloin or ribeye are both excellent alternatives that offer tenderness and are equally delicious.
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What if I don’t have beef stock?
You can substitute with chicken stock or use plain water in a pinch; just adjust the seasoning to taste.
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How can I make this recipe paleo-friendly?
Substitute soy sauce with coconut aminos and use a dairy-free butter alternative to keep it paleo-friendly.
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Is it necessary to marinate the steak?
While marinating enhances the flavor, you can skip it if pressed for time. However, be sure to season the steak generously before searing.
Final Thoughts
This Pan-Seared Steak in Butter Sauce is not just a meal, it’s an experience. It’s the perfect occasion dish, yet easy enough for weeknight dinners. I truly hope you give this delightful recipe a try and let it become a staple in your culinary repertoire.
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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
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Pan-Seared Steak in Butter Sauce is a quick and flavorful dish featuring tender flank steak marinated in a spicy soy sauce mixture, seared to perfection, then finished with a rich butter and herb sauce. Perfect for a comforting yet sophisticated meal, it pairs beautifully with sautéed greens or roasted vegetables.
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 Butter 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, for garnish
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, olive oil, Sriracha, and black pepper. Add the steak strips, ensuring they are fully submerged, and let marinate for at least 30 minutes in the refrigerator.
- Sear the Steak: Melt 1 tablespoon of butter in a skillet over medium-high heat. Remove steak from marinade, season with salt and pepper, then sear quickly for 1–2 minutes per side until browned. Transfer to a covered plate and set aside.
- Prepare the Sauce Base: Lower heat to medium. In the same skillet, add remaining butter and cook shallot and garlic, stirring occasionally until soft and fragrant, about 2 minutes. Stir in thyme, chives, chili flakes, lemon juice, Dijon mustard, and beef stock, scraping up browned bits with a wooden spoon. Cook until the liquid reduces by half, approximately 5 minutes.
- Finish the Sauce: Swirl in butter to create a rich sauce. Adjust seasoning with salt and pepper.
- Reheat the Steak: Return the steak to the skillet, reheat briefly, then garnish with chopped parsley and serve immediately alongside your favorite side dishes.
Notes
- Make sure not to overcook the steak to keep it tender; 1–2 minutes searing per side is ideal for medium-rare.
- Marinating longer than 30 minutes can enhance flavor but isn’t necessary for great taste.
- Use fresh herbs for the best flavor in the sauce.
- For a richer sauce, add a splash of heavy cream or a teaspoon of Worcestershire sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
