Get ready to tantalize your taste buds with this delectable Pan-Seared Steak in Butter Sauce! A melt-in-your-mouth experience that combines the succulent flavors of a perfectly seared steak with a rich and flavorful butter sauce. It’s a meal that’s both impressive and surprisingly simple, making it perfect for a casual dinner or a special occasion alike.
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in just 20 minutes, making it perfect for busy weeknights.
- Rich Flavors: The combination of garlic, butter, and herbs creates a sumptuous sauce that perfectly complements the steak.
- Adaptable: Easily customize the flavor profile by adjusting the spices to your preference.
- Impressive Presentation: Your guests will be wowed by this restaurant-quality dish.
Ingredients You’ll Need
This recipe calls for simple, high-quality ingredients that are key to achieving bold flavors. Each component plays a crucial role in elevating the taste and texture of the Pan-Seared Steak in Butter Sauce, making every bite an absolute delight.
- Flank Steak: A lean cut that absorbs marinades beautifully and delivers robust beefy flavor.
- Butter: Adds richness and depth to the sauce, creating a luscious texture.
- Shallot and Garlic: These aromatic ingredients form the base of the sauce, adding a subtle sweetness and depth.
- Red Chili Pepper Flakes: A pinch of these gives just the right amount of heat to balance the richness of the dish.
- Dijon Mustard: Enhances the sauce with a tangy kick, complementing the steak’s savory taste.
Variations
This steak recipe is incredibly versatile and easy to customize. Whether you’re catering to specific dietary needs or just want to mix things up, these variations will guide you in creating a meal that’s uniquely yours.
- Herb Swap: Try swapping thyme and chives for rosemary and tarragon for a different herbal profile.
- Spice Level Adjustment: Increase or decrease the red chili pepper flakes to suit your preferred level of spice.
- Sauce Twist: Add a dash of balsamic vinegar for a delightful tartness that accentuates the buttery sauce.
How to Make Pan-Seared Steak in Butter Sauce
Step 1: Marinate the Steak
Whisk together a marinade using soy sauce, olive oil, Sriracha, and cracked pepper. Coat the steak strips and let them sit for at least 30 minutes, allowing the flavors to meld and penetrate the meat beautifully.
Step 2: Sear the Steak
Heat butter in a skillet over medium-high heat. Once sizzling, add the marinated steak strips, searing them quickly for 1-2 minutes on each side until browned. Transfer the cooked steak to a plate and cover it to keep warm.
Step 3: Create the Butter Sauce
In the same skillet, reduce the heat and sauté shallots and garlic until fragrant. Stir in thyme, chives, chili pepper, lemon juice, mustard, and beef stock, letting the sauce reduce to enhance its rich flavors. Finish by stirring in butter for a luxurious texture.
Step 4: Combine and Serve
Return the steak strips to the skillet, coat them thoroughly in the butter sauce, and garnish with fresh parsley. Serve hot with your choice of sides, and enjoy the symphony of flavors with every bite.
Pro Tips for Making Pan-Seared Steak in Butter Sauce
- Marinade Magic: Letting the steak marinate for at least an hour deepens the flavors beautifully.
- Perfect Sear: Ensure the skillet is hot enough to sear, creating that irresistible crust without overcooking.
- Sauce Consistency: For a thicker sauce, extend the reduction time or add a bit less liquid.
- Resting Time: Allow the steak to rest for a few minutes before slicing to retain its juices.
How to Serve Pan-Seared Steak in Butter Sauce
Garnishes
Sprinkle fresh parsley and chives over the dish right before serving. This not only adds a pop of color but also a fresh, vibrant note that complements the rich flavors.
Side Dishes
The steak pairs wonderfully with sautéed spinach or roasted vegetables like potatoes, carrots, and zucchini. These sides soak up the luscious butter sauce beautifully.
Creative Ways to Present
For a stunning presentation, slice the steak thinly against the grain and fan it out on the plate over a bed of mashed potatoes, drizzling with extra sauce for that luxurious finish.
Make Ahead and Storage
Storing Leftovers
Place any leftover steak in an airtight container, making sure to spoon some sauce over it to keep it moist. It will stay fresh in the refrigerator for up to three days.
Freezing
If you wish to freeze, store the steak and sauce separately in freezer-safe containers. It will keep for up to three months. Defrost in the refrigerator overnight before reheating.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or stock to the sauce to regain its silky consistency without overcooking the steak.
FAQs
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Can I use a different cut of steak?
Absolutely! While flank steak works beautifully, you can use ribeye, sirloin, or even tenderloin for a more luxurious option.
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Is there a substitute for Dijon mustard?
Yes, a touch of whole grain mustard or even a spicy brown mustard will work as a great substitute.
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How can I make this recipe dairy-free?
For a dairy-free version, substitute the butter with a plant-based butter or add a little olive oil instead.
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What’s the best way to ensure my steak is perfectly cooked?
A meat thermometer is your best friend here! Aim for about 130°F for medium-rare, as the steak will continue to cook slightly after removing from heat.
Final Thoughts
This Pan-Seared Steak in Butter Sauce is not just a dish; it’s an experience waiting to be relished. I hope you give it a try and enjoy every rich, savory bite. It’s a simple way to bring a gourmet touch to your dinner table, and I’m sure it will become a fast favorite. Happy cooking, and bon appétit!
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Pan-Seared Steak in Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy a delicious restaurant-style Pan-Seared Steak in a rich butter sauce, tender and flavorful, perfect for a quick and elegant dinner. Marinated in a spicy soy mixture and finished with a savory pan sauce infused with herbs, garlic, and lemon, this dish is a perfect balance of bold flavors and tender meat.
Ingredients
For the Steak
- 1 lb (450g) flank steak, cut into strips
- 2 tablespoons unsalted butter, divided
- Salt and fresh cracked pepper, to taste
For the Marinade
- 1/4 cup (60ml) soy sauce (or coconut amino)
- 1 tablespoon olive oil
- 1 tablespoon Sriracha (or hot sauce of choice)
- Fresh cracked black pepper, to taste
For the Pan Sauce
- 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
- 2 tablespoons unsalted butter
- Fresh chopped parsley, for garnish
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, olive oil, Sriracha, and freshly cracked black pepper. Add the steak strips, ensuring they are well coated, and marinate for at least 30 minutes in the refrigerator.
- Cook the Steak: Melt 1 tablespoon of butter in a skillet over medium-high heat. Remove the steak from marinade, season with salt and pepper, and sear quickly for 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 shallot and garlic, stirring occasionally until softened and fragrant, about 2 minutes. Add thyme, chives, chili flakes, lemon juice, mustard, and beef stock, scraping up any browned bits from the skillet. Cook and swirl the pan until the liquid reduces by half, approximately 5 minutes.
- Add Butter and Reheat: Stir in remaining 2 tablespoons butter until melted. Taste and adjust seasoning with salt and pepper.
- Combine and Garnish: Return the steak to the skillet, quick reheating. Garnish with chopped parsley and chives. Serve immediately, ideally with sautéed spinach or roasted vegetables.
Notes
- Ensure the steak is marinated for at least 30 minutes for optimal flavor penetration.
- Adjust the level of chili flakes to your spice preference.
- This dish pairs well with a side of sautéed greens or roasted root vegetables.
- For a richer flavor, use grass-fed butter and fresh herbs.
- Make sure to not overcook the steak; quick searing keeps it tender.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 125 mg
