Description
Pan-Seared Steak in Butter Sauce is a rich and flavorful dish featuring perfectly seared steak basted in a garlic-herb butter sauce, delivering restaurant-quality taste with minimal effort.
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
Instructions
- 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.
Notes
- Letting the steak come to room temperature helps with even cooking.
- Use a meat thermometer for precise doneness.
- Cast iron skillets give the best crust and heat retention.
- Resting the steak is crucial for juicy results.
- Fresh herbs provide the best flavor, but dried can be used in a pinch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with butter sauce
- Calories: 650
- Sugar: 0g
- Sodium: 480mg
- Fat: 50g
- Saturated Fat: 22g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 160mg
