Pan-Seared Steak in Butter Sauce

This Pan-Seared Steak in Butter Sauce is a quick and flavorful way to prepare a delicious steak dinner in just 20 minutes. With tender flank steak cooked to perfection and finished in a rich, aromatic butter sauce made with garlic, shallots, Dijon mustard, and fresh herbs, this recipe is perfect for anyone looking for an easy and indulgent dinner. It’s a simple yet impressive meal that delivers on taste and satisfaction.

Why You’ll Love This Recipe

This pan-seared steak is cooked in a savory butter sauce that brings out the best in the beef. The addition of fresh herbs, garlic, and shallots creates a rich, aromatic sauce that perfectly complements the tender, juicy steak. The marinade adds a touch of heat and umami, making the steak even more flavorful. Whether you’re cooking for a special occasion or just a weeknight meal, this dish is quick, easy, and full of bold flavors, making it the perfect choice for steak lovers!

Ingredients

For the Steak:

• One 1lb (450g) flank steak, cut into strips

• 1 + 2 tablespoons unsalted butter, divided

• 1 small shallot, finely chopped

• 3 garlic cloves, minced

• Pinch of red chili pepper flakes, to taste

• 1 tablespoon Dijon mustard

• 3 teaspoons minced fresh thyme

• 1 tablespoon finely minced chives

• ½ cup beef stock (or water)

• 1 tablespoon lemon juice

• Salt and freshly cracked pepper, to taste

• Fresh chopped parsley, for garnish

For the Marinade:

• 1/4 cup (60ml) soy sauce (or coconut aminos for paleo and gluten-free)

• 1 tablespoon olive oil

• 1 tablespoon Sriracha (or any hot sauce you like)

• Fresh cracked black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Steak: In a bowl, combine the olive oil, Sriracha, pepper, and soy sauce. Add the steak strips to the mixture and marinate for at least 30 minutes to let the flavors infuse.

2. Sear the Steak: Heat 1 tablespoon of butter in a skillet over medium-high heat. Season the marinated steak with salt and pepper, then sear the steak strips quickly, turning once until browned, about 1-2 minutes. Transfer the steak to a covered plate and set aside.

3. Make the Sauce: Reduce the heat to medium and add the chopped shallot and minced garlic to the skillet. Cook and stir until softened and fragrant, about 2 minutes. Add thyme, chives, chili flakes, lemon juice, Dijon mustard, and beef stock to the pan, scraping any browned bits with a wooden spoon. Optionally, you can add the remaining marinade at this point. Cook, swirling the pan occasionally, until the liquid reduces by half, about 5 minutes.

4. Finish the Sauce: Add the remaining 2 tablespoons of butter to the sauce, swirling the skillet until melted. Taste and adjust the seasoning with salt and pepper to your liking.

5. Combine and Serve: Return the seared steak to the pan and reheat for a minute or two until heated through. Garnish with fresh parsley and chives before serving.

6. Serving Suggestions: Serve the steak with sautéed spinach, roasted potatoes, carrots, and zucchini for a complete meal. Enjoy!

Servings and Timing

• Servings: 2 servings

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Storage/Reheating

• Storage: Store any leftover steak and sauce in an airtight container in the refrigerator for up to 2 days. The steak may lose some of its tenderness after reheating but will still taste delicious.

• Reheating: Reheat the steak gently in a skillet over low heat, adding a splash of beef stock or water to the sauce to prevent it from drying out.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can use any cut of steak you prefer, such as ribeye, sirloin, or New York strip. Just adjust the cooking time based on the thickness and your preferred doneness.

Can I make this recipe with chicken instead of steak?

Yes! You can substitute the steak with boneless chicken breasts or thighs. Be sure to adjust the cooking time for the chicken, as it will take a bit longer to cook through.

Can I make the butter sauce ahead of time?

Yes, you can prepare the butter sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it gently before serving.

Can I make this dish without the chili flakes?

Yes, if you prefer a milder flavor, you can omit the chili flakes. The sauce will still be rich and flavorful without the heat.

How do I know when the steak is cooked to my liking?

For the perfect sear, cook the steak until it’s browned on the outside and slightly pink on the inside, or cook it longer if you prefer it well-done. You can also use a meat thermometer to check for doneness—aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well-done.

Can I add vegetables to the pan while cooking the steak?

Absolutely! You can add vegetables like mushrooms, bell peppers, or spinach to the pan after cooking the steak. Just sauté them in the leftover sauce for added flavor.

Can I use a non-stick skillet instead of a regular skillet?

Yes, a non-stick skillet works well for searing the steak and making the sauce. However, a regular skillet helps create a better sear and browning.

Can I add more herbs to the sauce?

Feel free to add other fresh herbs like rosemary, parsley, or oregano to the sauce for added flavor. Adjust according to your personal preferences.

Conclusion

Pan-Seared Steak in Butter Sauce is a rich and flavorful dish that’s quick and easy to make, yet elegant enough for a special dinner. The steak is perfectly seared, and the buttery, garlicky sauce is packed with aromatic herbs and a touch of Dijon mustard. It’s a simple, satisfying meal that comes together in just 20 minutes. Whether you’re cooking for yourself or hosting a dinner, this steak is sure to impress. Try it today for a mouthwatering experience you won’t soon forget!

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