Delicious Pan-Seared Steak in Butter Sauce Recipe

The aroma of a perfectly pan-seared steak in butter sauce wafts through the air, sending your taste buds into a frenzy. Imagine that sizzling sound as the steak hits the hot pan, followed by the rich, buttery essence enveloping it like a cozy blanket.

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Now picture sharing this delightful dish with family or friends during a weekend gathering or a special date night. The anticipation builds as you plate this mouthwatering creation, promising an unforgettable flavor experience that will leave everyone asking for seconds. Enjoy with salmon toast.

A memorable evening comes to mind when I first prepared this dish; my friend’s jaw dropped after the first bite, and I knew I had struck culinary gold.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ribeye Steak: Choose a well-marbled ribeye for maximum juiciness and flavor; it’s the star of the show.
• Unsalted Butter: Opt for high-quality butter to enhance the richness of the sauce and avoid excess salt.
• Fresh Thyme: Fresh herbs add vibrant notes; thyme pairs beautifully with beef and elevates your sauce. Pair it with grilled chicken.
• Garlic Cloves: Use whole cloves for roasting to impart sweet, mellow flavors into your butter sauce. For more inspiration, check out this Garlic Butter Green Beans recipe.
• Salt and Pepper: Season generously; these basic ingredients are crucial for enhancing the steak’s natural flavors.

For the Sauce:

• Lemon Juice: A splash of fresh lemon juice brightens up the dish and balances its richness perfectly.
• Beef Broth: Using high-quality broth adds depth; it’s essential for creating that luscious sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Gather all your ingredients on the counter so everything is within easy reach while cooking. This helps streamline your cooking process and keeps things organized.

Season Your Steak: Generously season both sides of your ribeye steak with salt and pepper. Tuna stuffed peppers as a side Don’t be shy; this enhances its robust flavor during cooking.

Sear That Steak!: Heat a heavy skillet over medium-high heat until hot. Add a tablespoon of butter, then carefully place your steak in the pan. Sear for about 4-5 minutes without moving it until it develops a beautiful crust.

Add Flavor with Garlic and Herbs: After flipping the steak, toss in crushed garlic cloves and fresh thyme around it. As they cook, their aromas mingle with the beef, creating an irresistible scent.

Baste Your Steak: Once flipped, spoon melted butter over your steak repeatedly to baste it—this infuses rich flavors while helping cook it evenly. Cook for another 3-4 minutes until desired doneness is reached.

Create Your Butter Sauce: Remove the steak from the pan to rest while you prepare your sauce. In the same skillet, add beef broth and lemon juice, scraping up brown bits from the bottom. Simmer until slightly thickened before whisking in remaining butter. For more inspiration, check out this Thick and Chewy Cookies recipe.

Now you’re ready to serve this delightful pan-seared steak in butter sauce! Slice it up, drizzle that tantalizing sauce over each piece, and watch everyone’s eyes light up with delight. Add a spicy chutney Enjoy every bite!

Perfecting the Cooking Process

Sear the steak over high heat first, then lower the temperature to finish cooking evenly for tender results.

Add Your Touch

Experiment with herbs like rosemary or thyme; they can elevate your butter sauce to gourmet levels.

Storing & Reheating

Store leftovers in an airtight container; reheat gently in a skillet to maintain its juicy texture.

I remember the first time I made pan-seared steak in butter sauce. My friends couldn’t stop raving about it, and now they request it for every gathering!

FAQ

How do I choose the best cut of steak for pan-searing?

Look for cuts like ribeye or filet mignon for rich flavor and tenderness.

Can I use oil instead of butter?

Yes, but butter adds a unique flavor and richness that oil cannot replicate.

How long should I let the steak rest after cooking?

Letting it rest for 5 to 10 minutes allows juices to redistribute throughout the meat.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Indulgent Pan-Seared Steak in Butter Sauce

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• Author: Emma Taylor
• Total Time: 25 minutes
• Yield: Serves 2

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Description

Experience the mouthwatering delight of our pan-seared steak in butter sauce. This dish features a perfectly seared ribeye, enveloped in a rich, velvety sauce made from high-quality butter and fresh herbs. Ideal for impressing guests or enjoying a cozy night in, this easy-to-follow recipe promises to elevate your dining experience with its irresistible aroma and flavor.

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Ingredients

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• 1 ribeye steak (1-inch thick, approx. 12 oz)
• 2 tbsp unsalted butter
• 2 sprigs fresh thyme
• 3 garlic cloves (whole)
• Salt (to taste)
• Pepper (to taste)
• 1 tbsp lemon juice (freshly squeezed)
• ½ cup beef broth

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Instructions

1. Gather all ingredients to streamline the cooking process.
2. Season both sides of the ribeye steak generously with salt and pepper.
3. Heat a heavy skillet over medium-high heat. Add 1 tablespoon of butter, then place the seasoned steak in the pan. Sear for 4-5 minutes without moving to develop a crust.
4. Flip the steak and add garlic cloves and thyme around it. Baste with melted butter using a spoon for added flavor. Cook for another 3-4 minutes or until desired doneness is achieved.
5. Remove the steak from the pan and let it rest.
6. In the same skillet, add beef broth and lemon juice, scraping up any brown bits. Simmer until slightly thickened, then whisk in remaining butter until smooth.
7. Serve by slicing the steak, drizzling sauce over each piece, and savoring every bite.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 ribeye steak (approx. 340g)
• Calories: 620
• Sugar: 0g
• Sodium: 580mg
• Fat: 45g
• Saturated Fat: 18g
• Unsaturated Fat: 24g
• Trans Fat: 1g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 49g
• Cholesterol: 135mg