Pan-Seared Steak in Butter Sauce Recipe

If you’re in the mood to dazzle your tastebuds with a timeless classic, this Pan-Seared Steak in Butter Sauce will surely steal the show. Picture this: tender beef steak strips marinated to perfection, seared just right, and then luxuriated in a luscious butter sauce that’s a symphony of flavors with hints of garlic, thyme, and a kick of red chili. Let’s dive into this sensational recipe and turn your kitchen into a steakhouse haven!

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Ingredients You’ll Need

This recipe leans on the power of simplicity. Every ingredient is thoughtfully chosen to enhance the rich, savory flavors of the Pan-Seared Steak in Butter Sauce. Each component plays a critical role, from the fragrant herbs to the succulent steak.

• One 1lb flank steak: Choose a fresh, high-quality steak for optimal flavor and tenderness.
• Unsalted butter: Nutty and rich, it forms the base for our sauce, offering both creaminess and depth.
• Shallot and garlic: They provide a subtle sweetness and aromatic base that enhances the sauce.
• Red chili pepper flakes: Just a touch gives the sauce a delightful heat to balance its richness.
• Dijon mustard: A hint of tanginess elevates the sauce with sophistication.
• Fresh thyme and chives: These herbs add freshness and a pop of color to the dish.
• Beef stock: Brings umami and depth to the sauce, making it luscious and flavorful.
• Lemon juice: A squeeze for acidity, brightens and balances the richness.
• Soy sauce for marinade: Infuses the steak with umami and helps tenderize it.
• Sriracha: Use your favorite hot sauce for a personal touch of heat.

Variations

One of the joys of making Pan-Seared Steak in Butter Sauce is its adaptability. Whether you’re cooking for dietary preferences or just want to mix things up, these variations will keep your palate entertained.

• Herb Switch: Substitute rosemary for thyme for a woodier herbal note.
• Spice Level: Adjust the amount of red chili pepper flakes according to your spice tolerance.
• Wine Kick: Add a splash of red wine instead of beef stock for a richer sauce.

How to Make Pan-Seared Steak in Butter Sauce

Step 1: Marinate the Steak

In a mixing bowl, combine olive oil, Sriracha, fresh cracked black pepper, and soy sauce. Toss the flank steak strips into this flavorful marinade and let them soak for at least 30 minutes. This not only infuses the meat with flavor but also tenderizes it for a heavenly texture.

Step 2: Sear the Steak

Over medium-high heat, melt a tablespoon of butter in your skillet. Sear the marinated steak strips briefly, ensuring they brown beautifully. Each side should only take 1–2 minutes, capturing the juicy interior while locking in those flavors. Remove the strips and set them aside.

Step 3: Create the Butter Sauce

Lower the heat to medium and add the chopped shallot and minced garlic into the same skillet. Stir them gently until they’re soft and aromatic—about 2 minutes. Add thyme, chives, and chili pepper flakes, then stir in lemon juice, Dijon mustard, and beef stock. Stir the mixture, scraping any brown bits to infuse the sauce with richness. Let it reduce for about 5 minutes.

Step 4: Finish and Serve

Add the remaining butter, allowing it to melt into the sauce, then reintroduce the steak. Toss everything together ensuring the steak is well coated with the butter sauce. Garnish with freshly chopped parsley and chives before serving. Pair it with a hearty side for a complete meal. Enjoy!

How to Serve Pan-Seared Steak in Butter Sauce

Garnishes

Enhance the visual appeal and freshness of your dish by scattering chopped parsley and chives over the top before serving. These garnishes add a burst of color and a subtle pop of flavor that ties the dish together beautifully.

Side Dishes

Classic pairings like sautéed spinach or roasted potatoes, carrots, and zucchini complement the richness of the butter sauce and steak. Light salads or steamed vegetables also balance the meal, offering a lighter contrast.

Creative Ways to Present

Impress your guests with a restaurant-style presentation by fanning the steak strips over a bed of mashed potatoes. Drizzle the luscious butter sauce in a zig-zag fashion across the top for that gourmet touch.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Make sure the steak strips are covered in a bit of the sauce to keep them moist during storage.

Freezing

For longer storage, place the steak and sauce in a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat the steak and sauce in a skillet over low heat to maintain its tenderness and avoid overcooking. Add a splash of beef stock to refresh the sauce if necessary.

FAQs

Final Thoughts

No need to reserve this decadent Pan-Seared Steak in Butter Sauce just for special occasions—it’s simple enough for any night of the week! Your family and friends will thank you for putting this spectacular meal on the table. Dive into this comforting dish and savor every bite, knowing you’ve mastered a classic that hits all the right notes.

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