Pan-Seared Steak in Butter Sauce is a simple yet delicious way to enjoy a tender, juicy steak with a rich and buttery finish. The steak gets a beautiful brown crust from being seared in a hot pan, and then the butter sauce adds a creamy, flavorful touch that brings everything together.
I love making this recipe when I want something fancy but without much fuss. The butter sauce is quick to whip up and turns the steak into something special. I usually add a little garlic and herbs to the butter sauce, which makes the kitchen smell amazing while cooking.
My favorite way to serve this steak is with some roasted vegetables or a fresh salad on the side, so the buttery flavor stands out without being too heavy. It’s the kind of meal that makes you feel like you’re treating yourself, even on an ordinary day.
Key Ingredients & Substitutions
Steak: Ribeye and sirloin are great for this recipe. I like ribeye for its fat that keeps it juicy, but sirloin is leaner and budget-friendly. You can also try New York strip or filet mignon.
Butter: Unsalted butter is best so you can control the salt in the dish. If you want a dairy-free option, try using a vegan butter or olive oil for basting, though the flavor will be different.
Herbs & Garlic: Fresh garlic, parsley, and thyme give the sauce a fresh, aromatic flavor. Dried herbs work too, just use less (about half the amount).
Beef Broth or Wine: This adds depth and helps deglaze the pan. If you prefer no alcohol, go for beef broth or even a splash of water with a bit of soy sauce for richness.
How Can You Get a Perfect Brown Crust on Your Steak?
Getting that delicious crust means the pan must be hot before adding the steak. Here’s how I do it:
- Pat the steak dry; moisture prevents browning.
- Preheat the pan on medium-high until it’s very hot, then add oil and heat until shimmering.
- Place the steak in the pan and don’t move it for 3-4 minutes. Letting it sit forms that crust.
- Flip only once. Too much turning stops crust formation and slows cooking.
Remember, a good crust locks in juices for a tender steak. Taking your time and using dry steak are key!
Equipment You’ll Need
- Heavy skillet or cast-iron pan – I prefer this because it heats evenly and creates a great crust.
- Tongs – make flipping the steak easy and safe without poking holes that let juices escape.
- Spoon – helps you baste the steak with butter for extra flavor and moisture.
- Meat thermometer (optional) – ensures your steak is cooked to your preferred level of doneness.
- Plate with foil – to rest the steak and keep it warm while the butter sauce finishes.
Flavor Variations & Add-Ins
- Add a splash of balsamic vinegar or lemon juice to the butter for a tangy twist that brightens the flavors.
- Mix in fresh herbs like rosemary or basil with the butter for different aromatic notes.
- Include sautéed mushrooms or caramelized onions in the butter sauce for extra richness and texture.
- Use blue cheese or gorgonzola crumbles on top right after resting for a creamy, tangy finish.
How to Make Pan-Seared Steak in Butter Sauce?
Ingredients You’ll Need:
- 2 ribeye or sirloin steaks (about 8 oz each), 1 to 1.5 inches thick
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 cup beef broth or dry white wine (optional, for sauce)
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, 8-10 minutes for cooking, and 5 minutes for resting—roughly 25 minutes total. It’s quick and perfect for a satisfying, flavorful steak dinner.
Step-by-Step Instructions:
1. Prepare the Steaks:
Take the steaks out of the fridge 20-30 minutes before cooking so they come to room temperature. Pat them dry well with paper towels, then season both sides generously with salt and freshly ground black pepper.
2. Sear the Steaks:
Heat a large skillet over medium-high heat. Pour in the olive oil and heat it until it shimmers but does not smoke. Place the steaks in the pan and let them cook without moving for 3-4 minutes, creating a deep brown crust.
3. Flip, Add Butter, and Baste:
Turn the steaks over and cook for another 3-4 minutes to reach medium-rare (adjust timing if you prefer more or less doneness). In the last minute, add 2 tablespoons of butter, garlic, parsley, and thyme. Tilt the pan and spoon the melted butter over the steaks repeatedly for about 1 minute to baste them well.
4. Rest the Steaks:
Take the steaks off the heat and place them on a plate. Cover loosely with foil and let rest for about 5 minutes. This helps the juices settle for a juicy result.
5. Make the Butter Sauce:
Lower the heat to medium-low. Add the beef broth or white wine to the pan to deglaze, scraping up browned bits with a spatula or wooden spoon. Let it simmer and reduce slightly, about 2-3 minutes. Stir in the remaining 2 tablespoons butter and crushed red pepper flakes if you’d like a hint of heat. Swirl the pan until the sauce is smooth and glossy.
6. Serve:
Slice the rested steaks against the grain, drizzle with the butter sauce, and serve right away. Enjoy!
Can I Use Frozen Steaks for This Recipe?
Yes, but make sure to fully thaw the steaks in the refrigerator overnight before cooking. Pat them dry thoroughly to prevent steaming instead of searing.
How Do I Know When My Steak Is Cooked to the Right Doneness?
Using a meat thermometer is the most reliable method. For medium-rare, aim for 130-135°F (54-57°C). Remember to let the steak rest, as it will continue cooking slightly.
Can I Substitute the Butter with Something Else?
You can use olive oil or a dairy-free butter alternative if needed, but traditional butter adds the best flavor and richness for this sauce.
How Should I Store and Reheat Leftover Steak?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave with short bursts to avoid overcooking.