If you’re craving a steak dinner that feels indulgent yet is surprisingly simple to whip up, this Pan-Seared Steak in Butter Sauce Recipe will quickly become your go-to. Picture a perfectly crusted ribeye or New York strip steak, sizzling in a hot pan and finished with a luscious butter sauce infused with garlic and fresh herbs. The combination of caramelized edges and velvety butter makes every bite an unforgettable experience that tastes like it came straight from a steakhouse but with none of the fuss. I promise, once you try this recipe, it will feel like the ultimate way to enjoy steak any night of the week.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a crucial role in building the rich flavor and beautiful texture of this dish. From the steak’s seasoning to the aromatic butter sauce, every item contributes to a perfectly balanced and deeply satisfying meal.
- 2 boneless ribeye or New York strip steaks (about 1 inch thick): Choose well-marbled cuts for juicy tenderness and great searing results.
- Salt and freshly ground black pepper to taste: These classic seasonings bring out the steak’s natural flavors with no need to overcomplicate.
- 2 tablespoons high-heat oil (such as canola or avocado oil): These oils tolerate high heat without smoking, perfect for a beautifully browned crust.
- 4 tablespoons unsalted butter: The star of the sauce that adds richness and a silky finish to your steaks.
- 3 cloves garlic (smashed): Provides a fragrant, mellow pungency that infuses the butter sauce.
- 2 sprigs fresh rosemary or thyme: Fresh herbs add a bright, woodsy aroma that complements the meat beautifully.
- Optional: a splash of Worcestershire sauce or lemon juice: These give an extra depth of flavor with a tangy or savory punch if you like your steak a bit more complex.
How to Make Pan-Seared Steak in Butter Sauce Recipe
Step 1: Prepare the Steaks
First things first, take your steaks out of the fridge and let them sit at room temperature for about 30 minutes. This little patience pays off big time—it ensures even cooking from edge to center. Once rested, pat the steaks dry very thoroughly with paper towels to encourage a stunning crust, then season generously on both sides with salt and freshly ground pepper. Don’t be shy with the seasoning here—it makes all the difference.
Step 2: Heat the Pan and Add Oil
Get your cast iron or heavy stainless steel skillet blazing hot on high heat. When it’s almost smoking, pour in the high-heat oil and swirl it around so the surface is evenly coated. This step is critical for getting that deep, savory sear without sticking or burning.
Step 3: Sear the Steaks
Carefully place the steaks in the hot pan and resist the urge to move them around. Let them cook undisturbed for 2 to 3 minutes until a beautiful, deep brown crust forms. Flip and cook the other side for another 2 to 3 minutes if you’re aiming for medium-rare. Adjust the time slightly if you prefer rarer or more done. This is where the magic of the Pan-Seared Steak in Butter Sauce Recipe truly starts to shine.
Step 4: Add Butter, Garlic, and Herbs
Lower the heat to medium-low and toss in the butter, garlic cloves, and sprigs of rosemary or thyme. As the butter melts, tilt the pan to pool it on one side. With a spoon, constantly baste the steaks by scooping the aromatic melted butter over the top. This technique is the secret to that juicy, flavorful finish and will keep the steaks succulent and rich for about 1 to 2 minutes.
Step 5: Rest and Serve
Remove the steaks from the pan and let them rest on a cutting board or warm plate for at least 5 minutes. This step allows all those juicy juices to redistribute inside, making every bite tender and moist. Spoon some of the leftover butter sauce from the pan over the steak slices for an extra boost of flavor just before serving.
How to Serve Pan-Seared Steak in Butter Sauce Recipe
Garnishes
A sprinkle of flaky sea salt and some freshly cracked black pepper just before serving enhances the crust and adds a little texture contrast. You can also scatter chopped fresh herbs like parsley or chives for a pop of green and freshness that brightens the dish visually and on the palate.
Side Dishes
This recipe shines alongside classic comfort sides like creamy mashed potatoes, roasted root vegetables, or sautéed garlic spinach. The buttery sauce is so rich and flavorful, it effortlessly elevates even the simplest sides to feel just right at a special meal.
Creative Ways to Present
For a restaurant-worthy finish, slice the steak thin and fan it out on the plate, drizzling the butter sauce artistically over it. Consider layering it atop a bed of caramelized onions or a small mound of herb-infused rice for a creative twist that will impress your guests every time.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be tough because it’s so good!), wrap the steak tightly in aluminum foil or seal in an airtight container and refrigerate. It will keep well for up to 3 days without sacrificing too much flavor or texture.
Freezing
You can freeze cooked steak, but because of the butter sauce, it’s best to freeze just the steak separately wrapped well in plastic wrap and then foil to avoid freezer burn. Freeze for up to 2 months. Freeze the butter sauce in a separate container or ice cube tray for easy reheating.
Reheating
To reheat, gently warm slices of steak in a skillet over low heat with a bit of butter or olive oil. Add the thawed butter sauce near the end to revive that gorgeous richness without drying out the meat. Avoid microwaving which can overcook and toughen the steak.
FAQs
What’s the best cut of steak for this recipe?
Boneless ribeye and New York strip steaks are ideal because they have enough marbling for juicy tenderness and hold up beautifully to high-heat searing. You can try other cuts, but these two deliver the best backdrop for the butter sauce.
Can I use olive oil instead of canola or avocado oil?
While you can use olive oil, it has a lower smoke point and may burn during searing. If you choose olive oil, use light or refined olive oil and keep an eye on the heat to prevent smoking and bitterness.
How do I know when the steak is done?
The easiest way is to use a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium. The butter basting step happens right after flipping, so adjust cooking time accordingly to hit your perfect doneness.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter with a non-dairy margarine or coconut oil, though the flavor profile will be slightly different. The searing technique remains the same and still delicious!
What is the purpose of resting the steak?
Resting allows the meat fibers to relax and the juices to redistribute evenly throughout the steak. Cutting into steak immediately after cooking causes those flavorful juices to escape, resulting in a drier eating experience.
Final Thoughts
This Pan-Seared Steak in Butter Sauce Recipe is truly a celebration of simple ingredients and expert technique coming together to create something spectacular. It’s a dish that feels both decadent and approachable, something you’ll want to make time and again for dinner parties or a comforting solo indulgence. Trust me, once you taste the buttery richness paired with that perfectly seared crust, this recipe will hold a permanent spot in your rotation.
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Pan-Seared Steak in Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Pan-Seared Steak in Butter Sauce recipe delivers a perfectly cooked, juicy ribeye or New York strip steak with a rich, aromatic butter sauce infused with garlic and fresh herbs. Quick and easy, this stovetop method creates a deliciously crispy crust and tender interior, making it an ultimate steak dinner for any occasion.
Ingredients
Steak and Seasoning
- 2 boneless ribeye or New York strip steaks (about 1 inch thick)
- Salt and freshly ground black pepper to taste
For Cooking
- 2 tablespoons high-heat oil (canola or avocado oil)
- 4 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- Optional: a splash of Worcestershire sauce or lemon juice for added depth
Instructions
- Prepare the Steaks: Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. This ensures even cooking. Pat them thoroughly dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
- Heat the Pan: Preheat a large cast iron or stainless steel skillet over high heat until very hot. This high heat is essential for developing a deep sear.
- Sear the Steaks: Add the high-heat oil to the pan, then place the steaks in without crowding. Let them sear undisturbed for 2–3 minutes until a rich brown crust forms.
- Flip and Cook: Flip the steaks and cook for another 2–3 minutes for medium-rare doneness. Adjust the time if you prefer your steak more or less cooked.
- Add Butter and Aromatics: Reduce heat to medium-low and add the butter, smashed garlic cloves, and rosemary or thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continually with the melted butter and herbs for 1–2 minutes to enhance flavor.
- Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board or plate for 5 minutes. Resting distributes the juices, resulting in a juicy and tender steak.
- Serve: Slice the steaks against the grain and spoon the buttery garlic herb sauce from the pan over the top. Enjoy immediately with your favorite side dishes.
Notes
- Use a meat thermometer for perfect doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Letting steaks rest after cooking is crucial for juiciness.
- Pair this steak with mashed potatoes, sautéed greens, or a fresh salad for a complete meal.
- Optional splash of Worcestershire sauce or lemon juice can be added to the butter sauce for extra depth.
- Ensure steaks are patted dry to achieve a better sear and crust.
