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Pan-Seared Steak in Butter Sauce

This pan-seared steak in butter sauce is your ticket to a juicy, flavor-packed steakhouse experience right at home. Seared to golden perfection and finished with a rich, garlicky butter sauce, it's a fast and satisfying dinner that’s fancy enough for date night and easy enough for Tuesday night.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 2 boneless ribeye or NY strip steaks 1-inch thick
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons high-heat oil avocado or canola
  • 4 tablespoons unsalted butter
  • 3 garlic cloves smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
Optional Add-ins
  • 1 tablespoon Worcestershire sauce for extra umami
  • Sliced shallots for flavor layering
  • Red pepper flakes for a bit of heat
  • Lemon zest or juice for brightness

Method
 

Bring steaks to room temp:
  1. Take your steaks out 30 minutes ahead of time to ensure even cooking.
Season well:
  1. Pat steaks dry and season liberally with salt and black pepper.
Sear steaks:
  1. Heat oil in a cast iron skillet over medium-high heat. Once hot, add steaks and sear for 3–4 minutes per side for medium-rare. Don’t move them too much!
Add butter and aromatics:
  1. Reduce heat slightly. Add butter, garlic, and herbs. Tilt the pan and baste the steaks constantly with the melted butter for 1–2 more minutes.
Rest and slice:
  1. Transfer steaks to a board, tent with foil, and let rest 5–10 minutes before slicing. Spoon over extra butter sauce and serve.

Notes

Pan-Seared Steak in Butter Sauce – Helpful Tips

Cooking Tips & Techniques
  • Bring that steak to room temp: Let it rest on the counter for 30–45 minutes before hitting the pan. Cold steak + hot skillet = uneven cooking.
  • Dry = Crusty: Pat your steak dry with paper towels before seasoning. Moisture kills the sear.
  • Get the pan screaming hot: Cast iron is best—it holds heat like a boss. Let it preheat for at least 5 minutes.
  • Start with oil, finish with butter: High smoke point oils like avocado or canola help sear. Add butter later with garlic and herbs for flavor-packed basting.
  • Flip once, not five times: Let it sear undisturbed to develop that deep golden crust. Then baste with that melted butter like a chef on a mission.
  • Use a meat thermometer: Trust me—guessing is risky. Pull it at 125°F (rare), 135°F (med-rare), or 145°F (medium). Rest for 10 minutes before slicing!
Serving Suggestions
  • Pair it with roasted baby potatoes, garlic green beans, or creamed spinach for a classic steakhouse dinner.
  • Top with blue cheese crumbles, crispy shallots, or sautéed mushrooms for extra punch.
  • Serve it over mashed cauliflower or a big Caesar salad for a low-carb twist.
  • Got leftover butter sauce? Pour it over pasta or crusty bread—do not waste a drop!
Make-Ahead & Storage
  • Make-ahead tip: Mix up your herb butter (garlic, thyme, rosemary) in advance and store it chilled or frozen.
  • Storing leftovers: Keep sliced steak in an airtight container in the fridge for up to 3 days.
  • Reheat low and slow: Use a skillet with a splash of broth or melted butter—skip the microwave to avoid rubbery meat.
  • Freeze it right: Wrap in foil and freeze for up to 2 months. Thaw overnight in the fridge before gently reheating.
Tasty Variations to Try
  • Garlic Herb Compound Butter: Mix garlic, lemon zest, rosemary, and parsley into softened butter—freeze into discs for steak night magic.
  • Spicy Cajun Rub: Season with Cajun spice and smoked paprika for a Southern-style kick.
  • Steakhouse Mushroom Sauce: Sauté mushrooms with shallots, deglaze with wine, and swirl in cream for a decadent topping.
  • Steak Frites Vibes: Serve with crispy shoestring fries and a dollop of aioli for Parisian perfection.
  • Asian-Inspired Marinade: Try soy sauce, sesame oil, and ginger before searing, then finish with a drizzle of teriyaki butter.