If you’re looking to elevate your steak night with minimal effort, then you’re going to adore this Pan-Seared Steak in Butter Sauce recipe. It’s that magical blend of rich flavors wrapped in a luxurious sauce that takes this dish to a whole new level. Imagine juicy, tender steak strips coated in a silky butter sauce bursting with garlic and herbs—pure satisfaction!
Why You’ll Love This Recipe
- Rich Flavor Explosion: The harmony of garlic, thyme, and Dijon mustard in a buttery sauce will make your taste buds sing.
- Quick and Easy: You can have this gourmet meal ready in under 30 minutes, perfect for a busy weeknight.
- Customizable Heat: Adjust the chili flakes to your liking, whether you prefer just a kick or a full-blown spice party.
- Versatile Pairing: Pairs beautifully with a variety of side dishes, from crisp salads to creamy mashed potatoes.
Ingredients You’ll Need
Believe it or not, creating a Pan-Seared Steak in Butter Sauce requires just a handful of well-chosen ingredients to bring the dish to life. Each component plays a crucial role, so let’s dive into how they contribute to the fabulous end result.
- Flank Steak: Known for its intense beefy flavor, flank steak is perfect for quick searing.
- Butter: Essential for a luscious sauce, it creates that rich, velvety texture we love.
- Shallot: Offers a subtle sweetness that enhances the overall flavor.
- Garlic: Infuses the sauce with an irresistible aroma and depth.
- Dijon Mustard: Adds a lovely tang that brightens up the sauce.
- Fresh Thyme and Chives: Bring freshness and herbal notes to balance the richness.
- Beef Stock: Provides a savory base, enhancing the meatiness of the dish.
- Lemon Juice: Adds acidity, cutting through the richness of the butter.
- Soy Sauce, Olive Oil, Sriracha: The core of your marinade, providing flavor and a little heat.
Variations
This recipe is wonderfully forgiving and adaptable. Feel free to tweak it based on what you have on hand or your specific dietary needs.
- Herb Swap: Swap thyme for rosemary or oregano for a different herbal note.
- Spice Level: Increase the amount of chili flakes for a spicier kick, or omit them for a milder sauce.
- Alternative Proteins: Not a fan of beef? Substitute with chicken or even tofu for a vegetarian twist.
How to Make Pan-Seared Steak in Butter Sauce
Step 1: Marinate the Steak
Start by preparing your marinade. Mix soy sauce, olive oil, Sriracha, and cracked black pepper in a bowl. Immerse the steak strips in this flavorful blend for at least 30 minutes to let those wonderful flavors penetrate the meat.
Step 2: Sear the Steak
Heat butter in a skillet over medium-high heat. Pat the steak strips dry before seasoning with salt and pepper, and sear them quickly in the hot skillet. This step seals in the juices, creating a mouth-watering crust on the steak.
Step 3: Prepare the Butter Sauce
Turn down the heat to medium and cook the shallot and garlic until they release their lovely fragrance. Stir in thyme, chives, chili flakes, mustard, lemon juice, and beef stock. Allow it to simmer and reduce, focusing on those luscious flavors melding together.
Step 4: Final Touch
Add more butter into the sauce, melting it as you swirl the pan. Taste and adjust the seasoning, then return the steak strips for a quick reheat, making sure they are dreamy and sauce-coated.
Pro Tips for Making Pan-Seared Steak in Butter Sauce
- Temperature Control: Ensure your pan is hot before searing to achieve that perfect caramelized crust.
- Herb Variety: Mix in some rosemary for an earthy note if thyme isn’t available.
- Sauce Reduction: Be patient while reducing the sauce; it intensifies the flavors beautifully.
- Serving Timing: Serve immediately after combining with the sauce to preserve optimal temperature and taste.
How to Serve Pan-Seared Steak in Butter Sauce
Garnishes
Top your Pan-Seared Steak in Butter Sauce with freshly chopped parsley and chives for a pop of color and a final touch of freshness, elevating the already vibrant flavors.
Side Dishes
This dish pairs exquisitely with sautéed spinach or roasted root vegetables, providing a hearty balance to the rich meatiness. Consider creamy mashed potatoes for an indulgent complement.
Creative Ways to Present
Serve your steak elegantly by slicing it against the grain and arranging it artistically on a platter. Drizzle the butter sauce artistically for a restaurant-quality presentation at home.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and sauce in an airtight container in the fridge, where it will keep beautifully for up to 3 days while maintaining its glorious flavors.
Freezing
You can freeze the steak and sauce separately, ensuring they’re in airtight containers or freezer bags. Thaw in the fridge overnight for best results before reheating.
Reheating
Gently reheat the steak in a skillet over low heat, adding a splash of beef stock or water to maintain moisture. Be careful not to overcook the meat, preserving its tenderness.
FAQs
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Can I use a different cut of beef?
Absolutely, a ribeye or sirloin would work wonderfully, offering different textures and flavors to explore.
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What if I don’t have fresh herbs?
Dried herbs can be a practical substitute; just remember to use them sparingly as they’re more concentrated.
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Is there a vegetarian option for this dish?
You bet! Consider using firm tofu or portobello mushrooms as an alternative protein source. They’ll absorb the sauce brilliantly.
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How do I prevent the steak from overcooking?
The key is a quick sear and allowing the steak to rest before slicing, ensuring it’s succulent and perfectly cooked.
Final Thoughts
I truly hope you fall in love with this Pan-Seared Steak in Butter Sauce as much as I have. It’s an uncomplicated yet decadent dish that’s sure to impress with every tender, saucy bite. Gather your loved ones, share this delightful meal, and create new, delicious memories together. Enjoy!
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Pan-Seared Steak in Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Searing
- Cuisine: American
Description
Experience a flavorful and indulgent quick-to-make dish with this Pan-Seared Steak in Butter Sauce. Juicy steak strips are marinated in a spicy soy and Sriracha blend, then seared to perfection and set in a rich, fragrant butter-based pan sauce infused with garlic, shallots, thyme, and lemon. Perfect for a gourmet dinner in under 20 minutes, this recipe pairs beautifully with sautéed greens or roasted vegetables.
Ingredients
For the Steak and Marinade
- 1 lb (450g) flank steak, cut into strips
- 1/4 cup (60ml) soy sauce (or coconut amino)
- 1 tablespoon olive oil
- 1 tablespoon Sriracha
- Fresh cracked black pepper, to taste
For the Pan Sauce
- 3 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- Pinch of red chili pepper flakes
- 1 tablespoon Dijon mustard
- 3 teaspoons minced fresh thyme
- 1 tablespoon finely minced chives
- 1/2 cup beef stock (or water)
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
For Garnish and Serving
- Fresh chopped parsley
- Additional chives (optional)
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, olive oil, Sriracha, and cracked black pepper. Add the steak strips, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, ideally up to 2 hours for deeper flavor.
- Cook the Steak: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Remove steak from marinade, season lightly with salt if desired, and sear the steak strips quickly for about 1-2 minutes per side until browned. Transfer to a covered plate and set aside.
- Make the Pan Sauce: Reduce heat to medium; in the same skillet, add another tablespoon of butter. Add the chopped shallot and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add minced garlic, chili flakes, thyme, and lemon juice, scraping up browned bits. Pour in beef stock and cook until the liquid reduces by about half, approximately 5 minutes.
- Finish the Sauce: Stir in the remaining 1 tablespoon of butter to create a glossy sauce. Adjust seasoning with salt and pepper to taste.
- Combine and Serve: Return the steak strips to the skillet to reheat briefly, about 1 minute. Garnish with chopped parsley and chives. Serve hot alongside sautéed spinach, roasted potatoes, or other vegetables of choice.
Notes
- Marinating the steak enhances flavor and tenderness, but even 30 minutes will add good flavor.
- Allow the pan to get hot before adding the steak for a good sear.
- Feel free to substitute beef stock with water or vegetable broth if preferred.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
- The sauce can be made ahead and reheated gently before serving.
Nutrition
- Serving Size: 1 plate (about 350g with sauce)
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 120mg
