The Ultimate Pan-Seared Steak in Butter Sauce: A Rich, Flavor-Packed Dinner for Two

Juicy, sizzling, and buttery—Pan-Seared Steak in Butter Sauce isn’t just a dinner; it’s a moment of indulgence you can recreate right in your own kitchen. When you crave something bold yet simple, rich but not overwhelming, this garlic butter-basted steak hits every note. And the best part? You don’t need a grill or complicated ingredients to pull it off.

Whether you’re celebrating something special or just want a satisfying dinner without the wait or price tag of a steakhouse, this recipe puts the power in your hands. You’ll learn how to sear a thick-cut steak in a cast iron skillet, build a sauce that’s bursting with flavor, and have everything plated in under 30 minutes. All without using wine or any fancy additives.

Why You’ll Love This Pan-Seared Steak in Butter Sauce

This recipe was made for people who love big flavor and satisfying textures. Here’s why it’s quickly becoming a go-to in many home kitchens:

Simple Ingredients, Big Flavor

You won’t need to shop at a specialty store or stock up on hard-to-pronounce condiments. This steak uses basic ingredients like garlic, butter, mustard, and beef stock—but the results are anything but ordinary. The garlic butter base adds richness, while a dash of lemon juice brightens the sauce perfectly.

Steakhouse Quality at Home

Searing the steak in a cast iron skillet creates a gorgeous crust. Butter-basting ensures that each bite stays juicy and tender, without drying out. It’s the same method top chefs use in professional kitchens—and now it’s yours to master.

Quick and Easy

Dinner doesn’t have to be a drawn-out event. You can go from fridge to fork in just about 20 minutes (plus marinating time). This means you can enjoy a flavorful, high-quality meal without sacrificing your evening.

Ingredients You’ll Need

Here’s a breakdown of what you’ll need to make this Pan-Seared Steak in Butter Sauce. Every ingredient has a purpose, but many can be substituted if needed.

Ingredient Table

How to Make Pan-Seared Steak in Butter Sauce

Let’s walk through the step-by-step process of making this garlic butter steak from start to finish. If you follow these simple steps, you’ll end up with juicy, flavorful steak and a sauce that’s perfect for drizzling or dipping.

1. Marinate the Steak

The marinade gives the steak a huge flavor boost before it even hits the pan. You’ll only need about 30 minutes of marinating time, but longer (up to 2 hours) works if you plan ahead.

To make the marinade:

• In a medium bowl, combine ¼ cup soy sauce, 1 tablespoon olive oil, 1 tablespoon hot sauce, and a few cracks of black pepper.
• Add the steak strips and toss to coat them evenly.
• Cover and refrigerate for at least 30 minutes.

Tip: Don’t add salt to the marinade—the soy sauce already brings plenty of sodium.

2. Sear the Steak in a Cast Iron Skillet

This step creates that rich, golden crust and starts the foundation for your butter sauce.

To sear:

• Heat 1 tablespoon of unsalted butter in a cast iron skillet over medium-high heat.
• Remove the steak from the marinade and lightly pat it dry. This helps the exterior brown more easily.
• Season with a small pinch of salt and fresh black pepper.
• Place the steak in the hot pan in a single layer, being careful not to overcrowd.
• Sear for 1–2 minutes per side, flipping only once. You’re looking for a browned, caramelized exterior.
• Remove the steak from the pan and cover with foil or a lid to keep warm.

Tip: A cast iron skillet works best because it holds high, even heat. That means a better sear and less moisture loss.

3. Make the Garlic Butter Sauce

Now that you’ve built flavor with the sear, it’s time to develop the sauce in the same pan. This step is where the dish really starts to shine.

To make the sauce:

• Reduce the heat to medium.
• Add the chopped shallot and minced garlic to the pan. Sauté for 2 minutes, stirring occasionally, until fragrant and softened.
• Add the fresh thyme, chopped chives, red pepper flakes, Dijon mustard, and lemon juice.
• Stir in the beef stock (or water), using a wooden spoon to scrape up the browned bits stuck to the pan (they’re full of flavor).
• Let the sauce simmer for about 4–5 minutes, or until it reduces by half.
• Add 2 tablespoons of butter, swirling it into the sauce as it melts. This creates that luscious, glossy finish.

Adjust seasoning as needed with salt and pepper. If you want an extra kick of flavor, you can add a spoonful of the leftover marinade into the sauce—but only if it was not in contact with raw meat for long.

4. Finish the Dish

You’re almost done. Just a few more minutes and you’ll be plating something truly delicious.

To finish:

• Return the cooked steak strips to the skillet with the sauce.
• Spoon the garlic butter sauce over the steak and reheat gently for 1–2 minutes. Don’t overcook—just warm through.
• Garnish with fresh parsley and additional chives for color and freshness.

Optional pairing ideas:

• Roasted carrots and zucchini
• Sautéed spinach with garlic
• Creamy mashed potatoes
• Cauliflower rice (for a low-carb twist)

If you’ve never tried steak with butter sauce before, this is the moment to start. The garlic butter clings to every bite of seared meat, delivering a flavor you’ll crave again and again.

Cooking Tips for Perfect Butter-Basted Pan-Seared Steak

Making a steak that’s juicy, tender, and full of flavor isn’t just about following the recipe — it’s about understanding the techniques that make it work. Here are some expert tips to help you get the most out of your Pan-Seared Steak in Butter Sauce, especially when using a cast iron skillet.

Use a Cast Iron Skillet for Best Results

Cast iron skillets are your best friend for this recipe. They retain and distribute heat evenly, which is essential for developing the golden crust on your thick-cut steak. Unlike nonstick or stainless steel pans, cast iron can handle the high heat needed without warping or losing temperature.

• Tip: Preheat the skillet on medium-high heat for 5 minutes before adding the butter and steak. This ensures an instant sizzle and better caramelization.

Don’t Overcrowd the Pan

If your skillet is crowded, the steak strips will steam instead of sear, resulting in less flavor and a soggy texture.

• Cook the steak in batches if necessary, keeping cooked pieces warm on a plate covered with foil.

Pat Steak Dry Before Searing

Removing excess moisture helps you achieve that coveted Maillard reaction — the browning that creates a flavorful crust.

• After marinating, lightly pat the steak strips dry with paper towels before seasoning with salt and pepper.

Master the Butter-Basting Technique

Butter-basting involves spooning melted butter over the steak as it cooks. This process adds moisture and flavor while helping cook the steak evenly.

• Once you add the butter to the pan, tilt the skillet slightly and use a spoon to continuously pour the butter over the steak during the last minute of cooking.

Let the Steak Rest

Once cooked, resting your steak for 5 minutes before serving is crucial.

• This allows the juices to redistribute inside the meat instead of spilling out when you cut into it, resulting in a juicier bite.

Control Your Heat

• Use medium-high heat for searing to get a crisp crust.
• Turn down to medium when making the sauce to avoid burning the garlic or shallots.

Serving Suggestions for Pan-Seared Steak in Butter Sauce

A beautifully cooked steak deserves thoughtfully paired sides that complement and balance the richness of the butter sauce. Here are some ideas to elevate your meal.

Classic Side Dishes

• Garlic Mashed Potatoes: Creamy and smooth, these potatoes soak up the buttery sauce perfectly.
• Roasted Carrots and Zucchini: Roasting brings out their natural sweetness and adds a nice texture contrast.
• Creamed Spinach: The silky texture and mild flavor pair wonderfully with the robust steak.

Low-Carb and Keto-Friendly Options

• Cauliflower Mash: A great alternative to potatoes, it’s creamy and low in carbs.
• Grilled Asparagus: Adds a fresh, slightly smoky note.
• Sautéed Kale or Spinach: Lightly wilted greens balance out the heaviness of the butter sauce.

Make It a Complete Meal

• Add a fresh green salad with a lemon vinaigrette to bring brightness.
• Serve with a side of crusty bread to mop up every bit of that luscious garlic butter sauce.

Frequently Asked Questions about Pan-Seared Steak in Butter Sauce

You might have some questions before trying this recipe—here are the answers to the most common ones, helping you feel confident in the kitchen.

What Cut of Steak Works Best for This Recipe?

Flank steak is the classic choice because of its lean, flavorful profile and thin slices that cook quickly. However, you can substitute with skirt steak, sirloin, or even a thick-cut ribeye if you want a richer, more marbled bite.

• Pro tip: For thicker cuts like ribeye, adjust cooking time and consider finishing in the oven after searing.

Can I Make This Recipe Without Beef Stock?

Yes. If you don’t have beef stock, plain water can work as a base for the butter sauce. However, using stock adds depth and richness to the sauce. For extra flavor, try adding a splash of Worcestershire sauce or a beef bouillon cube dissolved in water.

How Do I Avoid Overcooking the Steak?

Use a meat thermometer to check doneness:

• Medium-rare: 130–135°F
• Medium: 135–145°F

Since the steak strips are thin, they cook very fast. Watch closely during searing and avoid flipping more than once to maintain juiciness.

Can I Make the Garlic Butter Sauce Ahead of Time?

Yes, you can prepare the sauce in advance and gently reheat it on the stove just before serving. Store it covered in the refrigerator for up to 2 days. When reheating, do so on low heat and add a splash of beef stock or water if it thickens too much.

Is This Pan-Seared Steak in Butter Sauce Gluten-Free?

It can be gluten-free if you swap soy sauce with coconut aminos or another gluten-free soy sauce alternative. Also, double-check that all other ingredients, especially the hot sauce, don’t contain gluten additives.

What Side Dishes Go Best with Butter-Basted Steak?

Sides that are either fresh and bright (like salads or sautéed greens) or creamy and mild (like mashed potatoes) complement the richness of the butter sauce perfectly. Avoid overly heavy or spicy sides to let the steak remain the star.

The Science Behind the Butter-Basting Method

Understanding why butter-basting works can help you become more confident in your cooking.

• Butter adds moisture and richness: As the butter melts and is spooned over the steak, it keeps the surface moist and tender.
• Heat transfer: Butter helps distribute heat more evenly across the steak’s surface.
• Flavor infusion: Butter carries flavors from garlic, herbs, and spices directly onto the meat, enhancing every bite.

Nutritional Overview of Pan-Seared Steak in Butter Sauce

This recipe balances indulgence and nutrition:

• Calories: Approximately 410 calories per serving (based on 2 servings)
• Protein: High, from the steak itself
• Fat: Moderate to high, due to butter but mostly healthy fats
• Carbs: Very low, especially if paired with low-carb sides
• Gluten: Naturally gluten-free if soy sauce is swapped for coconut aminos

It’s a satisfying meal option that fits well into keto, paleo, and low-carb diets when served with the right sides.

Conclusion: Make Pan-Seared Steak in Butter Sauce Your Next Dinner Favorite

You don’t have to be a professional chef to enjoy a restaurant-quality steak at home. With a handful of simple ingredients and your trusty cast iron skillet, this Pan-Seared Steak in Butter Sauce recipe brings flavor, tenderness, and richness to your plate in less than 30 minutes.

Whether you’re looking for an easy weeknight meal or a special dish to impress, this butter-basted steak delivers every time. Remember the key steps: marinate well, get that perfect sear, and don’t rush the sauce.

Now it’s your turn — gather your ingredients, fire up that skillet, and get ready to enjoy one of the most flavorful steaks you’ve ever made at home.

If you try this recipe, leave a comment below and share your experience! Or send this to a friend who needs an easy, delicious dinner idea.

The Ultimate Pan-Seared Steak in Butter Sauce: A Rich, Flavor-Packed Dinner for Two

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• Author: Chef Rina
• Total Time: 20 minutes
• Yield: 2 1x

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Description

This quick and flavorful pan-seared steak is smothered in a rich garlic butter sauce and ready in just 20 minutes. Perfect for a satisfying dinner for two.

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Ingredients

Scale 1x2x3x

For the Steak & Sauce:

• 1 lb flank steak, cut into thin strips

• 1 tablespoon unsalted butter (for searing)

• 2 tablespoons unsalted butter (for sauce)

• 1 small shallot, finely chopped

• 3 garlic cloves, minced

• Pinch of red pepper flakes, to taste

• 1 tablespoon Dijon mustard

• 3 teaspoons fresh thyme, minced

• 1 tablespoon fresh chives, finely minced

• ½ cup beef stock (or water)

• 1 tablespoon lemon juice

• Salt and freshly cracked black pepper, to taste

• Fresh chopped parsley, for garnish

For the Marinade:

• ¼ cup soy sauce (or coconut aminos for gluten-free)

• 1 tablespoon olive oil

• 1 tablespoon hot sauce (such as Sriracha)

• Fresh cracked black pepper, to taste

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Instructions

 

• Marinate the Steak:
  In a bowl, whisk together the soy sauce, olive oil, hot sauce, and black pepper. Add the steak strips and toss to coat. Marinate for at least 30 minutes in the refrigerator.

• Sear the Steak:
  Heat 1 tablespoon of butter in a skillet over medium-high heat. Remove the steak from the marinade, pat dry slightly, and season with a bit of salt and pepper. Sear the strips for 1–2 minutes per side until browned. Transfer to a plate and cover to keep warm.

• Make the Sauce:
  Lower the heat to medium. In the same skillet, add the chopped shallot and minced garlic. Sauté for about 2 minutes until fragrant and soft. Stir in thyme, chives, red pepper flakes, lemon juice, mustard, and beef stock. Scrape up any browned bits from the pan. Simmer for about 5 minutes until the liquid is reduced by half.

• Finish the Sauce:
  Add the remaining 2 tablespoons of butter to the pan, swirling to melt. Taste and adjust the seasoning with salt and pepper.

• Combine & Serve:
  Return the steak strips to the skillet and heat briefly in the sauce. Garnish with chopped parsley and serve warm with your choice of roasted vegetables or sautéed greens.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course

Nutrition

• Serving Size: 2
• Calories: 410 per serving