Best Pan Seared Steak in Butter Sauce

How to Make the Best Pan Seared Steak in Butter Sauce (Restaurant Quality at Home!)

There’s nothing quite like the sizzle of a juicy steak hitting a hot pan. Add a swirl of golden butter, aromatic herbs, and a quick shower of garlic, and you’ve got yourself a pan-seared steak that rivals any steakhouse creation! Whether you’re a home cook ready to try something new, a steak lover seeking the ultimate Easy Steak Dinner, or a foodie on the lookout for a show-stopping dish, this Pan-Seared Steak Recipe with Butter Sauce is your ticket to unforgettable flavor in every bite.

Stay with me—I’ll take you through each step, from grocery bag to dinner plate, so you can serve up a perfectly seared, restaurant-quality steak bursting with a decadent butter sauce right in your own kitchen.

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Ingredients for Pan-Seared Steak with Butter Sauce

Please ensure you have all the necessary ingredients ready for this Easy Steak Recipe before preheating your pan. The best part? Most of these ingredients are probably already in your kitchen!

For the Steak:

• 2 boneless ribeye or strip steaks (1 to 1 ½ inches thick, about 12-16 oz each)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

For the Butter Sauce:

• 4 tablespoons unsalted butter (plus more, if you’re feeling indulgent)
• 4 cloves garlic, smashed
• 2-3 sprigs fresh thyme (or rosemary)
• 1 tablespoon chopped fresh parsley (for garnish)
• Optional splash of lemon juice (trust me, it wakes up all the flavors)

Step-by-Step Instructions for Perfect Pan-Seared Steak

Get ready for steak that’s tender on the inside, caramelized on the outside, and blanketed in silky, garlicky, herby butter sauce! Here’s how you turn simple ingredients into something spectacular:

1. Bring Steaks to Room Temperature

Take your steaks out of the fridge at least 30 minutes before cooking. This helps them cook evenly. Pat them dry thoroughly with paper towels—dry steak equals a better sear!

2. Season Generously

Sprinkle both sides of your steaks with kosher salt and black pepper. Don’t be shy here; salt brings out the steak’s natural flavor.

3. Heat the Pan

Place a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Drizzle in the olive oil and heat until just shimmering but not smoking.

4. Sear the Steaks

Carefully place the steaks in the pan. You should hear an enthusiastic sizzle! Sear without moving for 3-4 minutes, until a crisp, golden-brown crust forms.

Flip and sear the other side for 2-3 minutes, depending on desired doneness. For medium-rare, the internal temperature should reach 130-135ºF.

5. Baste with Butter

Reduce the heat to medium-low. Toss in the butter, smashed garlic, and herb sprigs. Once the butter melts and foams, tilt the pan slightly and, using a large spoon, scoop the melted butter and drizzle it over the steaks repeatedly. This step infuses the meat with rich, herby, garlicky goodness you can smell all the way from the next room!

6. Rest the Steak

Remove the steaks from the pan and transfer them to a cutting board. Tent loosely with foil and rest for 5-10 minutes so the juices redistribute.

7. Make the Sauce

Keep the pan on low heat. Squeeze in a splash of lemon juice, swirl everything together, and scrape up those delicious brown bits. If you’re feeling extra, add another tablespoon of butter. Pour the sauce over your sliced steak and finish with chopped parsley.

Read More: Steak and Vegetable Stir-Fry Recipe | Healthy & Easy!

Tips & Tricks for the Juiciest, Most Flavorful Steak

• Buy a quality cut. Opt for ribeye, New York strip, or filet mignon for tender, flavorful results. Good marbling makes for a juicier steak.
• Don’t crowd the pan. Give each steak space to breathe. If your pan is small, cook in batches.
• Use a meat thermometer. If you’re worried about over- or undercooking, invest in an instant-read thermometer. Aim for 130ºF for medium-rare.
• Patience pays. Don’t skip the resting time. This simple step keeps every slice juicy.
• Butter burn? Keep the heat in check after adding butter. If it starts to brown too fast, lower the temperature.
• Switch up the herbs. Try rosemary, sage, or even a bay leaf for a different flavor twist.

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Serving Suggestions for a Show-Stopping Steak Dinner

Pair your Pan-Seared Steak with Butter Sauce with these classic sides:

• Garlic mashed potatoes or buttery roasted baby potatoes
• Charred asparagus, green beans, or a crisp arugula salad
• Crusty baguette (perfect for soaking up extra butter sauce. No shame here!)
• Red wine such as Cabernet Sauvignon, Malbec, or Syrah sets off the steak’s richness beautifully
• Compound butter for extra flair (mix softened butter with blue cheese, herbs, or roasted garlic and dollop on top)

Hosting a dinner party? Slice the steaks and arrange on a platter with herb sprigs for instant “wow!” factor.

Why This Pan Seared Steak Will Become Your Go-To Easy Steak Dinner

A great steak dinner shouldn’t be reserved for fancy restaurants or special occasions. With this Pan-Seared Steak Recipe, you’ll master the art of caramelized crust, juicy center, and all that luscious butter steak sauce, right in your own kitchen. It’s fast enough for a weeknight, impressive enough for company, and incredibly satisfying every single time you make it.

If you try this Butter Sauce Recipe, tag your steak snaps and share your experience below! Cook, savor, and develop your own steak-night traditions right at home. Happy sizzling!

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