Name: Pan-Seared Steak in Butter Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 steak (ribeye, filet mignon, or New York strip); Salt, to taste; Black pepper, to taste; 1 tbsp olive oil; 2 tbsp unsalted butter; 2 garlic cloves, crushed; 1 sprig fresh rosemary or thyme; 1 tsp lemon juice (optional)

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Short Description

This pan-seared steak in butter sauce is a restaurant-quality dish you can easily prepare at home. With a perfectly caramelized crust and rich, velvety butter sauce infused with garlic and herbs, this steak is juicy, flavorful, and incredibly satisfying. Whether you’re cooking for a special occasion or simply treating yourself, this recipe ensures a delicious, tender steak every time.

Why You’ll Love This Recipe

Perfectly Seared Crust – Achieve a beautifully golden-brown crust with a rich depth of flavor.
Rich, Buttery Sauce – A luscious butter sauce enhances the steak’s natural juiciness.
Simple Ingredients – Uses minimal, high-quality ingredients for a gourmet experience.
Quick and Easy – Ready in less than 30 minutes with straightforward steps.
Customizable – Adjust seasonings and herbs to suit your personal taste.
Impressive Yet Effortless – A perfect dish for date nights, family dinners, or special occasions.

Ingredients

Steak (ribeye, filet mignon, or New York strip)
Salt
Black pepper
Olive oil
Unsalted butter
Garlic cloves
Fresh rosemary or thyme
Lemon juice (optional)

Directions

Prepare the Steak: Pat the steak dry with paper towels to ensure a perfect sear. Generously season both sides with salt and black pepper.
Preheat the Pan: Heat a heavy-bottomed skillet (such as cast iron) over high heat. Add olive oil and allow it to heat until shimmering.
Sear the Steak: Place the steak in the hot pan and sear for 3-4 minutes on one side, without moving it, until a golden-brown crust forms. Flip and repeat on the other side.
Add Butter and Aromatics: Reduce the heat to medium-low and add butter, crushed garlic cloves, and fresh rosemary or thyme to the pan.
Baste the Steak: Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for about 1-2 minutes, ensuring even cooking and rich flavor.
Check Doneness: Use a meat thermometer to check for desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium, and so on).
Rest the Steak: Remove the steak from the pan and let it rest on a plate for at least 5 minutes to allow the juices to redistribute.
Serve: Slice the steak against the grain and drizzle with any remaining butter sauce. Optionally, squeeze a bit of fresh lemon juice for extra brightness.

Variations

Garlic Butter Steak with Mushrooms – Sauté mushrooms in the butter sauce for an extra savory element.
Spicy Cajun Steak – Season the steak with Cajun spices for a bold, smoky kick.
Herb-Infused Butter Sauce – Experiment with different herbs like sage or oregano to change up the flavor profile.
Blue Cheese Butter – Mix softened butter with crumbled blue cheese for a creamy, tangy topping.
Wine Reduction Sauce – Deglaze the pan with red wine before adding butter for a more complex sauce.

Servings and Timing

Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 20 minutes
Servings: 2

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a skillet over low heat with a bit of butter to prevent drying out.
Freezing: While not recommended for optimal texture, cooked steak can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

How do I get a perfect crust on my steak?

Pat the steak dry before seasoning and use a hot skillet with oil to ensure a good sear without steaming the meat.

What’s the best steak cut for this recipe?

Ribeye, filet mignon, or New York strip are excellent choices for pan-searing.

Can I use salted butter instead of unsalted?

Yes, but adjust the added salt accordingly to avoid over-seasoning.

Should I let the steak come to room temperature before cooking?

Yes, letting it sit at room temperature for about 30 minutes ensures even cooking.

What’s the purpose of basting with butter?

Basting helps enhance flavor, ensures even cooking, and keeps the steak juicy.

How can I tell when my steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.

Can I use dried herbs instead of fresh?

Fresh herbs provide better flavor, but dried can be used in a pinch—just use less since they’re more concentrated.

Why should I let the steak rest before slicing?

Resting allows the juices to redistribute, keeping the steak moist and flavorful.

Can I cook this steak in a non-stick pan?

A cast-iron or stainless steel pan is recommended for the best sear, but a non-stick pan can work with careful temperature control.

What sides go well with this steak?

Mashed potatoes, roasted vegetables, garlic bread, or a fresh salad complement the steak beautifully.

Conclusion

This pan-seared steak in butter sauce is an easy yet luxurious way to enjoy a steakhouse-quality meal at home. With its rich flavor, perfectly seared crust, and velvety butter sauce, this dish is sure to impress. Try it for your next special dinner and savor every delicious bite!

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