Oh, the sheer joy of indulging in a gloriously juicy and perfectly seasoned Pan-Seared Steak in Butter Sauce! This dish is the epitome of culinary simplicity meeting a burst of flavor, where flank steak is beautifully transformed with a luscious butter sauce that will make your taste buds sing.
Why You’ll Love This Recipe
- Bursting with Flavor: Every bite is packed with savory goodness from the marinade to the sauce.
- Quick and Easy: This recipe is straightforward and perfect for those busy weeknights when you want something special.
- Restaurant Quality: Impress your friends and family with a professional-looking dish that says “I’m a chef at home!”
- Versatile and Customizable: Easily adapt the recipe with your favorite herbs and spices.
Ingredients You’ll Need
Let me tell you, the joy of creating a delightful Pan-Seared Steak in Butter Sauce starts with selecting the best ingredients. Each element plays a vital role, and together they create a symphony of flavor that is simply unforgettable.
- Flank Steak: Its rich texture and flavor soak up the marinade beautifully, making each bite tender and savory.
- Butter: Divided to sear and to sauce, the butter adds a creamy richness to the dish you just can’t resist.
- Shallot and Garlic: These aromatics are essential for infusing the butter sauce with a depth of flavor.
- Red Chili Pepper Flakes: A pinch of heat elevates the dish subtly and seductively.
- Dijon Mustard: Offers a tangy note that balances against the richness of the butter.
- Fresh Herbs: Thyme and chives bring an herbal freshness that brightens the dish.
- Beef Stock: Deepens the sauce with umami goodness; water works in a pinch, but the stock provides more flavor.
- Lemon Juice: Just a splash to brighten everything up, balancing out the rich and buttery notes.
Variations
Don’t be shy about giving this Pan-Seared Steak in Butter Sauce your personal twist! Here are a few ideas to get you started, whether you’re altering ingredients to fit dietary needs or just looking to liven things up a bit.
- Herbal Twist: Swap thyme and chives for rosemary and tarragon for a different herbaceous profile.
- Spicy Kick: Add a teaspoon of crushed black pepper to the sauce for a more pronounced heat.
- Gluten-Free: Use coconut aminos instead of soy sauce for a gluten-free marinade option.
How to Make Pan-Seared Steak in Butter Sauce
Step 1: Marinade the Steak
In a bowl, whisk together soy sauce, olive oil, Sriracha, and a good sprinkle of black pepper. Toss in the steak strips and let them bathe in this flavorful concoction for at least 30 minutes. This is where the magic marinade action happens!
Step 2: Sear the Steak
Heat a tablespoon of butter in a skillet over medium-high heat. Season the marinated steak with salt and pepper, and sear them quickly – about 1-2 minutes per side. The goal here is a beautifully browned exterior without overcooking the inside. Set the steak aside on a plate under cover to rest and keep warm.
Step 3: Create the Butter Sauce
In the same skillet, reduce the heat and add the shallot and garlic, cooking until they soften and become fragrant. This is your base. Pour in the thyme, chives, a pinch of chili flakes, mustard, lemon juice, and beef stock. Stir well, scraping up any delightful browned bits. Reduce the liquid by half, then glide in the remaining butter, swirling until it completely melts.
Step 4: Combine and Serve
Return the steak to the skillet, tossing to coat in the buttery sauce. As the steak gets acquainted with the sauce, it becomes absolutely irresistible. Garnish with a sprinkle of fresh parsley and chives for that extra pop of color and flavor before serving hot.
Pro Tips for Making Pan-Seared Steak in Butter Sauce
- Butter Timing: Always add the butter at the end of making the sauce. This prevents it from burning and keeps it luscious and smooth.
- Perfect Marinade: Allowing the steak strips to marinate longer enhances the depth of flavor – aim for at least 30 minutes or up to overnight for maximum impact.
- Searing Surface: Use a cast iron skillet if possible for an even sear and that signature steakhouse crust!
- Temperature Precision: Aim for high heat initially to get a good sear, but reduce to medium for the sauce to avoid burning delicate aromatics.
How to Serve Pan-Seared Steak in Butter Sauce
Garnishes
Fresh parsley and chives are the best companions, adding bright color and freshness. Consider a zest of lemon for an extra citrusy pop that complements the buttery richness of the sauce.
Side Dishes
This steak duo pairs beautifully with roasted vegetables like carrots, zucchini, or maybe some sautéed spinach. If you’re feeling more rustic, a creamy potato mash or crispy roast potatoes will soak up the butter sauce delectably.
Creative Ways to Present
For a dinner party presentation, slice the flank steak against the grain and fan it out on a serving platter. Drizzle generously with the butter sauce and arrange roasted vegetables or a side salad around the edges for a striking visual and palate experience.
Make Ahead and Storage
Storing Leftovers
Allow any leftover steak to cool, then store in an airtight container. It will keep in the refrigerator for up to 3 days, ensuring the flavors continue to develop and meld.
Freezing
If you plan to freeze, do so with the steak and sauce separate. The steak can be frozen for up to 2 months, while it’s best to consume the sauce fresh for maximum flavor.
Reheating
Gently reheat your steak in a skillet over low heat to retain moisture. Avoid microwaving, as this can make the meat rubbery. For the sauce, a gentle simmer in a small saucepan is ideal, adding a splash of water if needed to maintain its luscious consistency.
FAQs
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Can I use a different cut of steak?
Absolutely! Ribeye or sirloin work well too, offering slightly different textures but equally fantastic flavors in the butter sauce.
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What if I don’t have Dijon mustard?
Regular yellow mustard can be used as a substitute, though the taste will be milder. Adjust to your flavor preference.
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Is there a non-alcoholic substitute for beef stock?
To maintain depth in the sauce without beef stock, use vegetable stock or water with a little Worcestershire sauce for added umami.
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How can I make this spicier?
Increase the amount of Sriracha in the marinade or add more chili flakes to the sauce to elevate the spice level to your liking.
Final Thoughts
I genuinely hope you try your hand at making this Pan-Seared Steak in Butter Sauce. It’s unbelievably rewarding to create such a dish at home that rivals restaurant offerings, plus it’s sure to earn you a few oohs and aahs at the dinner table. So grab your apron and skillet, and let’s sear with love!
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Short Rib Ragu Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Pan-Seared Steak in Butter Sauce combines tender flank steak with a rich, flavorful pan sauce infused with garlic, thyme, and lemon. Marinated in a spicy soy and Sriracha mixture, the steak is quickly seared to perfection, then finished with a fragrant butter-based sauce, making for an elegant and delicious meal that can be prepared in under 30 minutes.
Ingredients
For the Steak and Marinade
- 1 lb (450g) flank steak, cut into strips
- 1/4 cup (60ml) soy sauce or coconut amino
- 1 tablespoon olive oil
- 1 tablespoon Sriracha or other hot sauce
- Fresh cracked black pepper, to taste
For the Butter Sauce and Cooking
- 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
- 1/2 cup beef stock or water
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
Garnish and Serving
- Fresh chopped parsley, for garnish
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, olive oil, Sriracha, and black pepper. Add the steak strips and marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
- Cook the Steak: Melt butter in a skillet over medium-high heat. Season the marinated steak strips with salt and pepper, then sear quickly for about 1–2 minutes per side or until browned. Transfer the steak to a covered plate and set aside.
- Make the Sauce: Reduce heat to medium. In the same skillet, add shallots and garlic, stirring until softened and fragrant, about 2 minutes. Add thyme, chives, chili flakes, lemon juice, mustard, and beef stock; stir and scrape up any browned bits. Cook until the liquid reduces by half, about 5 minutes.
- Add Butter and Recombine: Stir in 2 tablespoons of butter, swirling to melt. Adjust seasoning with salt and pepper to taste.
- Reheat the Steak and Serve: Return the steak to the pan to reheat briefly, then garnish with chopped parsley and chives. Serve hot alongside sautéed spinach or roasted vegetables.
Notes
- Marinating the steak enhances flavor and tenderness, but even a short 30-minute marinade adds taste.
- Be sure to sear the steak quickly at high heat to maintain juiciness and achieve a good crust.
- The pan sauce can be customized with additional herbs or a splash of cream for richness.
- This dish pairs well with simple sides like sautéed greens or roasted root vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 125 mg
