If you’re looking to impress at dinnertime with minimal effort, Pan-Seared Steak in Butter Sauce is the showstopping recipe you need. This dish delivers everything you crave in a great steak: a gorgeous sear, juicy tenderness, and a rich, glossy sauce that comes together in minutes. The magic is truly in the simplicity—just a handful of staple ingredients create layers of savory depth and mouthwatering aroma. Whether it’s a cozy night at home or a special meal for guests, Pan-Seared Steak in Butter Sauce is about to become your new weeknight (or weekend!) obsession.

Pan-Seared Steak in Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps it classic and uncomplicated, letting each ingredient shine. The steak is the star, supported by just the right seasonings, aromatics, and a luscious butter sauce. Every item plays an essential part, so reach for the best you can find!

Boneless Ribeye Steaks: Ribeye delivers unbeatable marbling and flavor—look for steaks about 1-inch thick for perfect results.
Salt and Freshly Ground Black Pepper: Season boldly on both sides; salt pulls out the beef’s deeper flavors while pepper adds a gentle bite.
Olive Oil: Gets that gorgeous sear started—choose a neutral extra-virgin olive oil for best results.
Unsalted Butter: The key to that glossy, rich sauce; using unsalted lets you control the saltiness.
Garlic Cloves (smashed): Infuses the butter with warm, mellow pungency without overpowering the dish.
Fresh Rosemary or Thyme (optional): Herbs add a lovely aroma and earthiness—use whichever you love or have on hand.
Beef Broth (or Red Wine): This deglazes the pan, lifting every bit of flavor for a sauce that’s restaurant-worthy; wine makes it more special!
Balsamic Vinegar (optional): Adds depth and a subtle tang if you want to level up the sauce.
Fresh Parsley, chopped (for garnish): Brings color and a final, fresh finish to your steak.

How to Make Pan-Seared Steak in Butter Sauce

Step 1: Prepare and Season the Steaks

Pat each ribeye dry with paper towels—don’t rush this part. Removing surface moisture helps ensure that crave-worthy, crispy crust. Now, season the steaks generously on both sides with salt and freshly cracked pepper. Let them sit at room temperature while you preheat the pan; this step helps the seasoning sink in and the steak cook more evenly.

Step 2: Sear the Steaks

Heat your olive oil in a heavy skillet—the sizzle is crucial! Cast iron is ideal here because it retains heat so well. Once the oil is shimmering but not smoking, gently lay in the steaks. Cook them undisturbed for 4–5 minutes per side for medium-rare, or adjust for your perfect doneness. Use a meat thermometer for accuracy: 130°F is medium-rare, 140°F for medium.

Step 3: Baste with Butter, Garlic, and Herbs

As the steaks sear, add butter, smashed garlic cloves, and fresh rosemary or thyme, if you’re using them. Once the butter melts and bubbles, tilt the pan and use a spoon to scoop up that golden, fragrant mixture and baste the steaks. Keep basting for 2–3 minutes; this is where Pan-Seared Steak in Butter Sauce truly shines, developing its buttery, aromatic top note.

Step 4: Rest the Steaks

Transfer the steaks to a plate and let them rest for at least 5 minutes. Resting locks in the juices, making every bite unbelievably succulent. While they rest, your pan will be just right for the sauce!

Step 5: Make the Butter Sauce

In the same skillet, add beef broth or a splash of red wine—plus balsamic vinegar if you’re feeling adventurous. Use a wooden spoon to scrape up the browned bits clinging to the bottom of your pan. Let it simmer for a minute or two, reducing slightly. This step captures every last drop of flavor for the namesake butter sauce.

Step 6: Finish and Serve

Slice your rested steaks against the grain and arrange them on a platter or plates. Generously drizzle that beautiful butter sauce over the top and shower with chopped fresh parsley. Now your Pan-Seared Steak in Butter Sauce is ready for the spotlight!

How to Serve Pan-Seared Steak in Butter Sauce

Garnishes

Finish your Pan-Seared Steak in Butter Sauce with a flourish of chopped parsley for a burst of color and freshness. For extra wow, tuck a sprig of rosemary or thyme alongside the steak. A few flakes of sea salt sprinkled over the top just before serving add a tiny crunch and amp up the flavors beautifully.

Side Dishes

This steak is irresistible alongside creamy mashed potatoes, roasted vegetables like asparagus or Brussels sprouts, or a crisp green salad for balance. Crusty bread is almost mandatory—you’ll want every last drop of that silky butter sauce! For something lighter, simple steamed green beans or a tangy vinaigrette-dressed salad also pair well.

Creative Ways to Present

Try slicing the steak and fanning the pieces on a wooden board, with the butter sauce drizzled like a glossy ribbon across the top. Serve with a pile of roasted potatoes or a bed of wilted greens for a restaurant-worthy touch. For a dinner party, offer the sauce in a little pitcher on the side, letting guests pour as much as they like.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the steak cool completely. Store it in an airtight container in the refrigerator for up to three days. Be sure to include any remaining butter sauce—it will keep the steak moist and flavorful when you reheat.

Freezing

You can freeze slices of Pan-Seared Steak in Butter Sauce for up to two months. Lay the steak pieces in a single layer on a baking sheet to freeze before transferring them to a freezer-safe bag or container. Freeze the butter sauce separately, if possible, in a small container or ice cube tray.

Reheating

For best results, gently reheat leftover steak in a low oven (about 250°F) covered in foil until just warmed through. Warm the reserved butter sauce in a small pan over low heat, stirring to reincorporate any separated fat. Drizzle the sauce over the steak before serving for another burst of buttery goodness.

FAQs

Can I use a different cut of steak for Pan-Seared Steak in Butter Sauce?

Absolutely! While ribeye delivers unbeatable flavor and tenderness, this recipe works beautifully with New York strip, sirloin, or filet mignon. Just adjust the cooking time based on thickness and preferred doneness.

What if I don’t have fresh herbs?

No worries! Dried rosemary or thyme can step in; just use about half as much as the recipe calls for, since dried herbs are more concentrated. The flavor will still be delicious, though fresh always gives a burst of color and aroma.

Can I make the butter sauce creamier?

Yes, a splash of heavy cream can be whisked in after you deglaze the pan, making for a silky, luscious sauce. Add it a tablespoon at a time, tasting as you go, until you reach your desired richness.

Is Pan-Seared Steak in Butter Sauce suitable for gluten-free diets?

It sure is! The recipe is naturally gluten-free as long as you use gluten-free beef broth or stick to wine for the deglaze. Always check your labels just to be safe.

How can I tell when the steak is cooked to my liking?

The easiest and most reliable method is using a meat thermometer. For medium-rare, pull the steak at 130°F; for medium, aim for 140°F. Don’t forget the steak will keep cooking a little as it rests!

Final Thoughts

If you’re craving a meal that feels both luxurious and down-to-earth, Pan-Seared Steak in Butter Sauce is guaranteed to wow every time. Discover just how easy it is to achieve steakhouse flavor right at home—grab your skillet and give this recipe a try. You’ll be looking for reasons to make it again (and again)!

Pan-Seared Steak in Butter Sauce Recipe