Pan-Seared Steak in Butter Sauce

Directions

1. Remove the steaks from the refrigerator 20–30 minutes before cooking. This short rest helps the meat cook evenly and prevents a cold center.
2. Pat the steaks completely dry with paper towels. A dry surface is key to achieving a rich, golden-brown crust. Season both sides evenly with salt and black pepper.
3. Place a heavy skillet, preferably cast iron, over medium-high heat. Add the olive oil and heat until it shimmers and just begins to smoke lightly.
4. Carefully lay the steaks into the hot pan. You should hear a strong sizzle. Let them cook undisturbed for 2–3 minutes so a deep crust can form.
5. Flip the steaks using tongs and sear the second side for another 2–3 minutes. The surface should be well browned, and the steak will feel slightly firmer to the touch.
6. Reduce the heat to medium. Add the butter, garlic, and herbs to the pan. As the butter melts, it will foam and release a warm, nutty aroma.
7. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter. Continue basting for 1–2 minutes, letting the butter wash over the meat repeatedly.
8. Check doneness. For medium-rare, the internal temperature should reach about 57°C (135°F). Cook slightly longer for medium if desired.
9. Transfer the steaks to a plate and let them rest for 5 minutes. This resting time allows the juices to redistribute, keeping the meat tender and juicy.
10. Optional: Stir the lemon juice into the butter sauce for a subtle brightness. Spoon the warm butter sauce over the steaks just before serving and garnish with parsley if desired.

Recipe Details

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Difficulty: Medium

Variations & Substitutions

• For extra richness, add 30 ml / 2 tablespoons of cream to the butter sauce at the end and simmer briefly.
• Swap thyme or rosemary for sage or oregano to change the herbal notes.
• Use ghee instead of butter for a slightly nuttier flavor and higher smoke point.
• For a lighter version, reduce the butter to 2 tablespoons and add a splash of low-sodium beef broth to the pan sauce.

Serving Suggestions