Description
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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Ingredients
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
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
Notes
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
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American