Pan-Seared Steak in Butter Sauce

Pan-Seared Steak in Butter Sauce

Introduction

Few meals feel as instantly satisfying as a pan-seared steak cooked just right. The moment the steak hits the hot pan, the gentle sizzle promises something special, and as butter melts with garlic and herbs, the kitchen fills with an aroma that feels both comforting and indulgent. This pan-seared steak in butter sauce is a timeless classic—simple enough for a weeknight, yet elegant enough for a special dinner. With a deeply browned crust, juicy interior, and a silky butter sauce spooned over the top, this recipe shows how a handful of ingredients can create unforgettable flavor.

Ingredients

For the Steak

• 2 ribeye or sirloin steaks, about 2.5 cm thick (each 225–250 g / 8–9 oz, total 450–500 g / 1–1.1 lb)
• 1 tablespoon olive oil (15 ml / 0.5 fl oz)
• 1 teaspoon fine salt (5 g / 0.18 oz)
• 1/2 teaspoon freshly ground black pepper (1 g / 0.04 oz)

For the Butter Sauce

• 3 tablespoons unsalted butter (42 g / 1.5 oz)
• 2 garlic cloves, lightly smashed (6 g / 0.2 oz)
• 2 sprigs fresh thyme or rosemary (about 5 g / 0.18 oz)
• 1 teaspoon lemon juice (5 ml / 0.17 fl oz, optional)

Optional Garnish

• Fresh parsley, finely chopped (5 g / 0.18 oz)

Directions