How do you make pan seared steak with butter sauce?

To make pan seared steak with butter sauce, first marinate your steak in a mixture of soy sauce, olive oil, and Sriracha. Sear the steak in butter over medium-high heat for 1-2 minutes per side. Remove the steak and make the sauce in the same pan using shallots, garlic, herbs, mustard, beef stock, and additional butter. Return the steak to the sauce briefly before serving with fresh herbs.

What is the best cut of steak for pan searing?

Ribeye, New York strip, and filet mignon are excellent choices for pan searing due to their tenderness and marbling. Flank steak (as used in this recipe) works well when sliced properly. Other good options include sirloin, flat iron, and hanger steak. The ideal cut should be at least 1-inch thick for best results.

How do you get a perfect crust on pan seared steak?

For a perfect crust, ensure your steak is completely dry (pat with paper towels), your pan is extremely hot before adding the steak, use a heavy-bottomed pan like cast iron, don't overcrowd the pan, and resist moving the steak until it's ready to flip. Seasoning with salt just before cooking also helps develop a beautiful crust.

What kind of butter is best for steak sauce?

Unsalted European-style butter with higher butterfat content creates the richest sauce, but any quality unsalted butter works well. This gives you control over the salt level in your final sauce. Clarified butter or ghee is also excellent for the initial searing as it has a higher smoke point.

What herbs go best in steak butter sauce?

Thyme, rosemary, and parsley are classic herbs for steak butter sauce. Chives add a mild onion flavor, while tarragon brings a subtle licorice note that pairs beautifully with beef. Fresh herbs are always preferable to dried for this sauce, as they provide brighter flavor and better texture.

Should you use oil or butter first when searing steak?

For pan seared steak with butter sauce, start with butter for flavor, but be careful as butter can burn at high temperatures. For higher heat searing, begin with a high-smoke-point oil like grapeseed or avocado, then add butter toward the end of cooking to incorporate the butter flavor without burning it.

Perfect Pan Seared Steak Butter Sauce: Best Flavor-Packed Recipe

Pan Seared Steak Butter Sauce

Print Recipe

Juicy marinated steak strips seared to perfection and finished with a rich, aromatic herb butter sauce for a restaurant-quality meal at home.

Author: Chef Rina
Prep Time: 35
Cook Time: 15
Total Time: 50 minutes
Yield: 4 1x
Category: Main Dish
Cuisine: American

Ingredients

Scale

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 fresh cracked pepper, to taste
Fresh chopped parsley, for garnish

For the marinade:

1/4 cup (60ml) soy sauce (or coconut amino for paleo and gluten-free)
1 tablespoon olive oil
1 tablespoon Sriracha (or any hot sauce you like)
Fresh cracked black pepper, to taste

Instructions

Combine soy sauce, olive oil, Sriracha, and pepper in a bowl to create marinade. Add steak strips and marinate for at least 30 minutes.
Heat a skillet over medium-high heat. Add 1 tablespoon butter. Remove steak from marinade, pat dry, and sear for 1-2 minutes per side. Transfer to a plate.
Reduce heat to medium. Cook shallot and garlic in the same skillet for 2 minutes until softened.
Add thyme, chives, chili flakes, lemon juice, mustard, and beef stock. Scrape up browned bits with a wooden spoon.
Simmer until liquid is reduced by half, about 5 minutes.
Add remaining 2 tablespoons butter, swirling to melt. Season with salt and pepper.
Return steak to the pan briefly to reheat.
Garnish with parsley before serving.

Notes

For best results, allow your steak to come to room temperature before cooking and rest for 5 minutes after cooking. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 325kcal
Sugar: 1g
Sodium: 620mg
Fat: 18g
Saturated Fat: 7g
Carbohydrates: 4g
Protein: 35g
Cholesterol: 95mg

Keywords: steak butter sauce, pan seared steak, garlic butter steak, herb butter sauce, flank steak recipe

Find it online: https://www.joyliciousrecipes.com/pan-seared-steak-butter-sauce/