Name: Pan-Seared Steak in Butter Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 steaks (ribeye, strip, filet mignon, or sirloin); Salt and black pepper, to taste; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 2 garlic cloves, crushed or sliced; 2 sprigs fresh rosemary or thyme; Optional: 1 teaspoon lemon juice or Dijon mustard

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Pan-Seared Steak in Butter Sauce is a simple yet indulgent dish that delivers restaurant-quality flavor right at home. I cook the steak in a hot skillet until it’s beautifully crusted, then baste it with a rich, garlicky butter sauce that adds incredible depth and moisture. It’s one of those meals I reach for when I want something quick, hearty, and unforgettable.

Why You’ll Love This Recipe

I love how this recipe transforms a basic cut of steak into a rich, flavorful experience with minimal effort. The sizzling butter, infused with garlic and herbs, creates a sauce that clings to the meat and elevates every bite. Whether I’m cooking for myself or impressing guests, this steak always hits the spot with its juicy tenderness and bold, buttery finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (ribeye, strip, filet mignon, or sirloin)
Salt
Black pepper
Olive oil
Butter (unsalted)
Garlic cloves (crushed or sliced)
Fresh rosemary or thyme
Optional: lemon juice or Dijon mustard (for a finishing touch)

Directions

I begin by patting the steak dry with paper towels, then seasoning both sides generously with salt and black pepper.
I heat a cast-iron skillet or heavy pan over high heat until it’s very hot, then add a splash of olive oil.
I sear the steak on one side for about 3–4 minutes without moving it, until a golden crust forms. Then I flip it and reduce the heat slightly.
As the second side sears, I add butter, garlic, and fresh herbs to the pan. Once the butter melts, I tilt the pan and baste the steak repeatedly with the flavorful melted butter.
I cook until the steak reaches my desired doneness (I usually go for medium-rare), then remove it from the pan and let it rest for 5–10 minutes.
If I want extra richness, I spoon the remaining butter sauce over the sliced steak just before serving.

Servings and timing

This recipe serves 2 people.
Prep time: 10 minutes
Cook time: 10 minutes
Rest time: 5–10 minutes
Total time: Around 25 minutes

Variations

I sometimes add a splash of lemon juice or Dijon mustard to the butter for a tangy twist. For a spicy version, I toss in a pinch of chili flakes while the butter melts. If I want an even deeper flavor, I brown the butter slightly before adding the garlic and herbs. Occasionally, I add mushrooms or shallots to the pan for a steakhouse-style finish.

storage/reheating

I store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat without drying it out, I gently warm the slices in a skillet over low heat with a little extra butter or beef broth. I avoid using the microwave for steak—it tends to make it rubbery.

FAQs

What’s the best steak for pan-searing?

I prefer cuts like ribeye, strip, or filet mignon for their tenderness and marbling. Sirloin works well too for a leaner option.

Can I make this in a nonstick pan?

Yes, but I get the best sear from a cast-iron or stainless-steel pan. Nonstick works in a pinch, but it doesn’t build the same crust.

Do I need to rest the steak after cooking?

Absolutely. I let it rest for at least 5 minutes so the juices redistribute. This keeps the steak juicy and tender when sliced.

Can I add wine to the butter sauce?

Yes. After searing the steak, I sometimes deglaze the pan with a splash of red or white wine before adding the butter for added complexity.

How do I know when the steak is done?

I use a meat thermometer:

Rare: 125°F (52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140°F (60°C)
Well-done: 150°F+ (65°C+)

Conclusion

Pan-Seared Steak in Butter Sauce is one of my favorite ways to enjoy a juicy, flavorful steak without the need for grilling or fancy equipment. The rich garlic-herb butter turns a simple sear into something truly special. Whether I’m enjoying it with mashed potatoes, a salad, or just a glass of red wine, this dish never disappoints.