Pan-Seared Steak in Butter Sauce

The moment that steak hits the hot pan, you’ll hear that glorious sizzle. It’s like music, isn’t it? You know you’re about to indulge in something truly special. As the steak crisps up in that buttery bath, you can almost smell the richness mingling with the slight nuttiness of the browned butter. It’s an irresistible scent that fills your kitchen, making your stomach growl in anticipation. You’ll want to flip the steak just once, so it gets that perfect golden crust without overcooking the inside. The real magic happens when you spoon the sizzling butter over the top, letting it gently soak into the meat. The heat of the butter tenderizes the steak, infusing it with that deep, savory flavor. If you can, let it rest for a few minutes after cooking—it’s tempting, but the flavors really come together when you give it a moment to settle. Trust me, it’s worth the wait.

Key Ingredients in Pan-Seared Steak in Butter Sauce

To make this pan-seared steak in butter sauce sing with flavor, you’ll need a few key ingredients that work in perfect harmony to create that mouthwatering combination of richness and depth. Let’s break down each one:

• Steak
  The star of the show. A good cut, like ribeye, sirloin, or filet mignon, ensures the steak is tender and juicy. Its marbling (those little veins of fat) is what gives it that melt-in-your-mouth texture and rich flavor when cooked.
• Butter
  Oh, butter. It’s what brings this dish to life. A generous amount of butter, preferably unsalted, adds the rich, velvety texture that coats the steak while browning to create that nutty aroma. It also helps to cook the steak evenly and makes everything taste just a bit more indulgent.
• Garlic
  Garlic is your flavor amplifier. When sautéed in the hot butter, it releases all its sweet, savory goodness, complementing the richness of the steak. It’s that little extra something that makes this dish unforgettable.
• Fresh Thyme
  Fresh thyme adds a subtle earthy note that balances the richness of the butter and steak. As it cooks in the butter, it releases a fragrant aroma that permeates the kitchen, enhancing the whole experience.
• Salt
  It may seem simple, but salt is crucial. A pinch of kosher or sea salt elevates the steak’s natural flavors and makes the crust even more delicious. Don’t be afraid to sprinkle a little more just before serving for that perfect bite.
• Black Pepper
  Freshly cracked black pepper adds just the right amount of heat and depth to the steak. The pepper’s sharpness cuts through the richness of the butter, creating a well-rounded flavor profile.

Each of these ingredients works together to transform a humble steak into something truly extraordinary, with deep, complex flavors that will have you coming back for more.

How to Make Pan-Seared Steak in Butter Sauce

Serving Suggestions for Pan-Seared Steak in Butter Sauce

• Roasted Garlic Mashed Potatoes
  There’s something magical about pairing a rich, buttery steak with creamy mashed potatoes. Roasted garlic mashed potatoes are the perfect match—smooth, garlicky, and full of flavor. The velvety texture of the potatoes complements the steak beautifully, and the garlic will echo those fragrant notes from the pan. Trust me, this is a classic combo you’ll want to savor.
• Sautéed Greens with Lemon Zest
  Balance out all that richness with some sautéed greens, like spinach, kale, or Swiss chard. The slight bitterness of the greens cuts through the buttery steak, while a squeeze of fresh lemon and a touch of zest add a burst of brightness. It’s the perfect way to round out your meal with a bit of freshness and crunch.
• Crispy Roasted Brussels Sprouts
  If you’re craving something with a bit more texture, try crispy roasted Brussels sprouts. Roasting them brings out their natural sweetness and caramelization, which pairs wonderfully with the savory steak. Add a sprinkle of parmesan or a drizzle of balsamic glaze for an extra layer of flavor. It’s a side dish that feels a little fancy, but trust me, it’s so easy to make!

Each of these sides complements the steak in its own way, creating a well-rounded, indulgent meal that’s sure to impress. How do you like to serve your steak? Let me know in the comments—I’d love to hear your favorite combos!

How to Store Pan-Seared Steak in Butter Sauce

If you’ve got leftovers (lucky you!), storing your pan-seared steak in butter sauce properly is key to keeping it fresh and flavorful. First, allow the steak to cool down to room temperature before storing it—this helps prevent condensation from making it soggy. Once cooled, wrap the steak tightly in plastic wrap or foil, and then place it in an airtight container. This will lock in moisture and keep it juicy when reheated.

For the best taste, store the steak in the fridge if you plan to eat it within 2–3 days. When you’re ready to enjoy it again, gently reheat the steak in a hot pan with a little butter to preserve that beautiful crust. Just make sure not to overcook it, as it could lose some of its tenderness.

If you’re looking to store it for longer, freezing the steak is a great option. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. This will keep the steak fresh for up to 3 months. When you’re ready to thaw, simply let it sit in the fridge overnight, then reheat as you normally would. While it won’t have the exact same fresh-off-the-pan texture, it will still taste pretty amazing.

Conclusion

And there you have it—the ultimate pan-seared steak in butter sauce. From that first sizzle in the pan to the last buttery bite, this dish is a true celebration of flavors. The combination of tender steak, rich butter, and fragrant garlic and thyme is simply irresistible. Whether you’re cooking for a special occasion or just treating yourself to a weeknight indulgence, this recipe is sure to impress.

I hope you’re as excited to try this recipe as I am to share it with you! If you decide to make it, let me know how it turns out—I’d love to hear your thoughts, favorite sides, or any fun twists you’ve added. And if you have any questions or need a hand with the recipe, I’m always here to help! Happy cooking, and enjoy every juicy, flavorful bite!

Print Recipe

Pan-Seared Steak in Butter Sauce

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins

Calories: 650

Description

A perfectly seared steak, golden and crispy on the outside, tender and juicy on the inside, smothered in a rich, velvety butter sauce. Each bite is a savory masterpiece, with hints of garlic and fresh herbs to elevate the experience.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 boneless ribeye steaks

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• 3 cloves garlic, smashed

• 2 sprigs fresh thyme

• 1 sprig fresh rosemary

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 1 tablespoon lemon juice

• ¹⁄₂ cup beef broth

Instructions

1. Heat a large skillet over medium-high heat for about 2 minutes until hot.
2. While the skillet is heating, pat the ribeye steaks dry with a paper towel to remove any excess moisture.
3. Season both sides of the steaks evenly with salt and black pepper.
4. Add the olive oil to the hot skillet and swirl it around to coat the bottom of the pan.
5. Carefully place the steaks in the skillet, laying them away from you to avoid splattering.
6. Cook the steaks without moving them for about 4 minutes on the first side until a nice golden-brown crust forms.
7. Flip the steaks over using tongs, and cook for an additional 3 to 4 minutes for medium-rare doneness, or longer for your preferred level of doneness.
8. While the steaks are cooking, add the butter, smashed garlic cloves, fresh thyme, and rosemary sprig to the skillet.
9. As the butter melts, spoon it over the steaks repeatedly to baste them, allowing the flavors to soak into the meat.
10. Once the steaks are cooked to your liking, transfer them to a plate and tent loosely with aluminum foil to rest for about 5 minutes.
11. Pour the beef broth into the skillet and stir to combine with the browned butter, scraping up any flavorful bits stuck to the bottom of the pan.
12. Let the broth simmer for about 2 minutes to reduce slightly and concentrate the flavors.
13. Stir in the lemon juice and continue to cook for another minute, allowing the sauce to come together.
14. Taste the sauce and adjust seasoning if necessary with more salt or pepper.
15. Remove the garlic, thyme, and rosemary from the sauce.
16. Drizzle the butter sauce over the rested steaks before serving.

Note

• For the best results, make sure your skillet is well-preheated to achieve that perfect golden-brown crust on the steaks.
• Patting the ribeyes dry before seasoning is crucial for preventing steam and ensuring a good sear.
• If you prefer your steak cooked beyond medium-rare, consider cooking it a little longer, but be cautious not to overcook, as ribeye is best enjoyed with a slightly pink center.
• For an extra depth of flavor, you can add a tablespoon of Worcestershire sauce or a splash of red wine to the beef broth.
• If you don’t have fresh thyme or rosemary, dried herbs can be used, though the fresh ones provide a more vibrant aroma.
• When making the butter sauce, don't skip the basting, as it infuses the meat with all the herb and garlic flavors.
• If you want a more pronounced tang in the sauce, you can increase the lemon juice slightly or add a teaspoon of Dijon mustard.
• Letting the steaks rest covered with foil ensures the juices redistribute and keeps the meat tender.
• The butter sauce can be spooned generously over the steaks or served on the side for dipping.

Keywords: pan-seared steak recipe, butter sauce steak, how to cook steak in butter, seared steak with garlic butter, easy pan-seared steak recipe