Pan-Seared Steak in Butter Sauce

When it comes to cooking the perfect steak at home, nothing beats a good Pan-Seared Steak in Butter Sauce. This recipe delivers a golden crust on the outside and juicy tenderness on the inside, all elevated with a rich, garlicky butter sauce that takes the flavor to another level. It’s a restaurant-worthy meal made right in your own kitchen—no grill required.
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Why You’ll Love This Recipe
Perfect Crust – Achieved with high-heat searing for a flavorful outer layer
Juicy Inside – Butter basting ensures tender, flavorful meat
Quick & Impressive – Ready in under 30 minutes, ideal for weeknights or date nights
No Special Equipment – Just a hot pan and a few pantry staples
Versatile – Works with your favorite steak cuts like ribeye, sirloin, or filet mignon

Ingredients You’ll Need

For the Steak:
2 boneless beef steaks (ribeye, sirloin, or NY strip – about 1 to 1½ inches thick)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)

For the Butter Sauce:
4 tablespoons unsalted butter
3 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
1 tablespoon fresh lemon juice or balsamic vinegar (for brightness)

Optional Garnish:
Chopped parsley or fresh thyme
Cracked black pepper

Tools You’ll Need
Heavy skillet or cast iron pan
Tongs
Meat thermometer (optional but helpful)
Spoon for basting
Cutting board
Sharp knife

Step-by-Step Instructions

Step 1: Prep the Steaks
Let the steaks rest at room temperature for 20–30 minutes
Pat dry with paper towels to remove excess moisture
Season both sides generously with salt, pepper, and garlic powder

Step 2: Heat the Pan
Place a heavy skillet over high heat
Add olive oil and heat until shimmering but not smoking

Step 3: Sear the Steaks
Carefully place steaks in the hot pan
Sear for 3–4 minutes without moving to create a deep brown crust
Flip and sear the other side for another 3–4 minutes
Use tongs to sear the edges for 30 seconds if steaks are thick

Step 4: Add the Butter Sauce
Reduce heat to medium-low
Add butter, smashed garlic cloves, and rosemary or thyme to the pan
Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1–2 minutes
Add a splash of lemon juice or balsamic vinegar for a pop of acidity

Step 5: Check for Doneness
Use a meat thermometer or touch test to check:
Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 140–145°F
Medium Well: 150–155°F
Well Done: 160°F+

Step 6: Rest the Steak
Transfer steaks to a cutting board
Let rest for 5–10 minutes to allow juices to redistribute

Step 7: Slice and Serve
Slice against the grain if using a cut like sirloin
Drizzle with the remaining butter sauce from the pan
Garnish with fresh herbs and cracked pepper

Tips for Steakhouse-Level Results
Use High Heat – A hot skillet is key to getting a proper sear
Dry Before Cooking – Removing moisture helps with browning
Baste with Butter – Adds richness and infuses garlic/herb flavor
Rest Before Slicing – Prevents juices from escaping
Choose a Good Cut – Ribeye or NY strip delivers tender, flavorful results

Serving Suggestions
Serve with garlic mashed potatoes or roasted vegetables
Pair with sautéed green beans, asparagus, or creamed spinach
Add crusty bread to soak up the butter sauce
Top with caramelized onions or mushrooms for an extra layer of flavor
Finish with a crisp side salad to balance the richness

How to Store and Reheat

Storing:
Cool and store leftover steak in an airtight container in the fridge for up to 3 days

Reheating:
Pan: Reheat gently over medium heat with a bit of butter
Oven: Wrap in foil and heat at 300°F for 10–15 minutes
Avoid microwaving to maintain the steak’s texture

Frequently Asked Questions

Can I use ghee instead of butter?
Yes! Ghee has a higher smoke point and adds a delicious nutty flavor

What’s the best pan to use?
A heavy skillet or cast iron pan works best for even searing and heat retention

Can I cook frozen steak?
It’s best to thaw first for even cooking, but you can cook from frozen using a lower temperature to start

How do I keep the steak juicy?
Don’t overcook and always let it rest before slicing

What if I don’t have fresh herbs?
You can use ½ teaspoon of dried rosemary or thyme in the butter sauce

Final Thoughts
This Pan-Seared Steak in Butter Sauce is a simple yet luxurious meal that brings steakhouse magic to your home kitchen. With its perfectly seared exterior, juicy center, and decadent garlic-herb butter sauce, it’s a recipe you’ll come back to whenever you crave a satisfying and elegant dinner.
Try it out and let me know your favorite sides to serve with it—don’t forget to share your photos and tips!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 430 | Protein: 38g | Carbohydrates: 2g | Fat: 30g | Fiber: 0g | Sodium: 420mg

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