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Pan-Seared Steak with Butter Sauce

Pan-Seared Steak with Butter Sauce
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Learn how to make a perfect Pan-Seared Steak with Butter Sauce, featuring a beautifully caramelized crust and a rich, velvety butter sauce. This quick and easy recipe uses simple ingredients to deliver restaurant-quality steak at home, ideal for special occasions or satisfying everyday cravings.

Ingredients

Scale

Steak and Seasoning

  • 1 well-marbled steak (ribeye, striploin, or filet mignon), about 8-12 oz
  • Salt, to taste
  • Freshly ground black pepper, to taste

Butter Sauce

  • 2 tablespoons unsalted butter
  • 2–3 garlic cloves, smashed
  • 2 sprigs fresh herbs (rosemary, thyme, or parsley)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Prepare the Steak: Remove the steak from the refrigerator about 30 minutes before cooking to allow it to reach room temperature for even cooking. Pat dry with paper towels to remove excess moisture, which is essential for a perfect sear.
  2. Season Generously: Sprinkle both sides of the steak with salt and freshly ground black pepper. Be generous but balanced to form a flavorful crust while enhancing the meat’s natural taste.
  3. Heat Your Pan: Preheat a heavy-bottomed skillet, ideally cast iron or stainless steel, over medium-high heat. Add a splash of olive oil just before cooking to prevent the steak from sticking and to help create a crust.
  4. Sear the Steak: Place the steak gently in the hot pan and avoid moving it for 3-4 minutes to form a rich golden-brown crust. Flip and sear the other side for another 3-4 minutes for medium-rare doneness; adjust cooking time as needed for your preferred doneness.
  5. Add Butter, Garlic, and Herbs: Reduce heat to medium-low and add butter, smashed garlic cloves, and fresh herb sprigs to the pan. Tilt the pan slightly and continuously baste the steak with the melted butter using a spoon to infuse flavor and keep it moist.
  6. Rest and Serve: Transfer the steak to a cutting board and loosely tent with foil. Let it rest for about 5 minutes to allow the juices to redistribute, ensuring each slice is tender and juicy before serving.

Notes

  • Let steak reach room temperature before cooking for even heat distribution.
  • Cook one or two steaks at a time to keep the pan hot and achieve a perfect sear.
  • Use a meat thermometer to monitor doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 160°F for well done.
  • Baste with butter throughout cooking to enhance flavor and moisture.
  • Rest steak after cooking to lock in juices and improve texture.

Nutrition

Keywords: pan-seared steak, butter sauce, easy steak recipe, restaurant-quality steak, quick steak dinner, butter basted steak, garlic butter steak

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