Pan-Seared Steak in Butter Sauce is a rich, flavorful main dish featuring a perfectly seared steak finished with a garlic-herb butter sauce. Simple yet indulgent, this steakhouse-style recipe is ideal for weeknight dinners or special occasions.

Why You’ll Love This Recipe

This recipe delivers juicy, tender steak with a caramelized crust, thanks to high-heat searing and basting in a luscious butter sauce. It’s easy to prepare with just a few basic ingredients, but the results are restaurant-quality. The butter, infused with garlic and herbs, adds luxurious depth of flavor, making each bite unforgettable. Plus, it pairs beautifully with sides like mashed potatoes, vegetables, or a crisp salad.

Pan-Seared Steak in Butter Sauce

Ingredients

2 ribeye or strip steaks (1 to 1.5 inches thick)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
3 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Optional: a splash of lemon juice for finishing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Let the steaks come to room temperature for about 30 minutes. Pat them dry with paper towels.
Season generously with salt and pepper on both sides.
Heat olive oil in a heavy skillet (preferably cast iron) over medium-high heat until shimmering.
Place steaks in the hot pan and sear without moving for 3–4 minutes, until a deep brown crust forms.
Flip the steaks and sear the other side for another 3–4 minutes for medium-rare, adjusting time based on thickness and preferred doneness.
Reduce heat to medium-low. Add butter, smashed garlic, and rosemary or thyme to the pan.
Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1–2 minutes.
Remove steaks from the skillet and let them rest for 5–10 minutes.
Optionally drizzle with a splash of lemon juice or more of the butter sauce before serving.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 5–10 minutes
Total Time: 25–30 minutes

Variations

Garlic Lovers: Add more smashed garlic cloves for a stronger garlic infusion.
Spicy Version: Add a pinch of crushed red pepper flakes to the butter sauce.
Herb Blend: Try using sage or oregano instead of rosemary or thyme for a different flavor profile.
Shallot Butter: Add finely minced shallots to the butter for a touch of sweetness.
Finishing Touch: Sprinkle with flaky sea salt or a dash of balsamic glaze just before serving.

Storage/Reheating

Storage: Store leftover steak in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat with a little butter, or wrap in foil and warm in the oven at 300°F (150°C) until heated through. Avoid microwaving to preserve the texture.

FAQs

1. What’s the best cut of steak for pan-searing?

Ribeye, strip steak, or filet mignon are excellent choices due to their marbling and tenderness.

2. How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Let the steak rest before cutting.

3. Why do I need to let the steak rest after cooking?

Resting allows juices to redistribute throughout the meat, making it juicier and more flavorful.

4. Can I use dried herbs instead of fresh?

Yes, but use sparingly—about 1/3 of the amount of fresh herbs, and add them earlier in the cooking process to prevent burning.

5. What kind of pan should I use?

A cast iron skillet is best for heat retention and even searing, but stainless steel also works well.

6. Can I cook this steak to well-done?

Yes, just extend the cooking time on each side by a few minutes. Be sure to baste often to keep it moist.

7. Is olive oil necessary, or can I just use butter?

Olive oil has a higher smoke point, which helps prevent burning during the initial sear. Butter is added later for flavor.

8. What sides go well with this steak?

Mashed potatoes, roasted vegetables, sautéed mushrooms, or a crisp green salad are perfect pairings.

9. Can I make this steak dairy-free?

You can substitute the butter with a plant-based butter or a splash of beef broth for basting, though the flavor will vary.

10. Can I freeze leftover steak?

Yes. Let it cool, wrap tightly in foil or plastic wrap, and store in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

Conclusion

Pan-Seared Steak in Butter Sauce is a quick, luxurious meal that’s both elegant and easy to master. With a golden sear, tender texture, and rich, garlicky butter finish, this steak is sure to impress whether it’s a date night or casual dinner. Serve with your favorite sides and savor every flavorful bite.