Pan-Seared Steak in Butter Sauce: A Restaurant-Style Dinner at Home

Craving a juicy, flavorful steak that melts in your mouth and tastes like it came straight from a high-end steakhouse? This Pan-Seared Steak in Butter Sauce recipe brings that restaurant-quality experience to your home kitchen. With just a few ingredients and the right technique, you’ll master the art of the perfect sear, topped with a luxurious garlic herb butter sauce.

This guide covers everything you need — from choosing the best cut of steak, the searing method, butter basting, and what to serve on the side. Let’s get sizzling.

Why You’ll Love This Pan-Seared Steak Recipe

Quick and easy — done in under 20 minutes

Uses simple, pantry-friendly ingredients

Rich, buttery, and loaded with garlic and herbs

Perfect for date night, celebrations, or just treating yourself

Ingredients for Pan-Seared Steak in Butter Sauce

For the Steak

• 2 ribeye or New York strip steaks (1–1.5 inches thick)
• Kosher salt and black pepper to taste
• 1 tbsp high smoke point oil (avocado or canola)

For the Butter Sauce

• 4 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs of rosemary or thyme
• Optional: 1 tsp Dijon mustard or 1 tbsp Worcestershire sauce for extra depth

How to Make the Best Pan-Seared Steak

Step 1: Prep the Steaks

Take the steaks out of the fridge 30 minutes before cooking. Pat them dry with paper towels — this helps the crust form. Season both sides generously with salt and pepper.

Step 2: Sear the Steaks

Heat a cast-iron skillet over medium-high heat until very hot. Add the oil, then place the steaks in the pan. Do not move them for 2–3 minutes to get a golden crust. Flip and sear the other side for another 2–3 minutes.

Step 3: Add Butter and Aromatics

Reduce heat to medium. Add butter, smashed garlic, and herbs. Once the butter melts, tilt the pan and use a spoon to baste the steaks continuously with the butter sauce for 1–2 minutes per side.

Step 4: Check Doneness

Use a meat thermometer:

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F

Step 5: Rest and Serve

Transfer steaks to a plate, pour some of the butter over the top, and let them rest for 5 minutes before slicing. This locks in all the juices.

Side Dishes That Pair Perfectly

Side Dish	Flavor Profile
Garlic mashed potatoes	Creamy, buttery contrast
Roasted asparagus	Earthy and light
Caesar salad	Crisp and tangy
Creamed spinach	Rich and savory
Sautéed mushrooms	Umami bomb

Tips for Steak Perfection

• Dry steak = crispy crust. Always pat dry.
• Room temperature steak cooks evenly.
• Use cast iron for best heat retention and sear.
• Don’t skip the rest period — it’s crucial for juicy results.

Variations You Can Try

Blue Cheese Butter Sauce

Swap herbs for blue cheese in the butter for a bold, tangy topping.

Peppercorn Crust

Coat the steak with cracked black pepper before searing for extra bite.

Chili-Garlic Butter

Add red chili flakes and minced garlic for a spicy twist.

FAQs About Pan-Seared Steak in Butter Sauce

What’s the best steak cut for pan-searing?

Ribeye and New York Strip are great for flavor and tenderness. Filet mignon also works beautifully.

Can I use salted butter?

Yes, but reduce added salt during seasoning to avoid over-salting.

Should I use fresh or dried herbs?

Fresh herbs give a better aroma, but dried can work in a pinch—just use less.

Can I use this recipe for thinner steaks?

Yes, reduce searing and basting time to avoid overcooking.

Nutrition (Per Serving)

Nutrient	Amount
Calories	550
Protein	40g
Total Fat	42g
Saturated Fat	19g
Carbs	1g
Sodium	320mg

Final Thoughts

This Pan-Seared Steak in Butter Sauce is your ticket to an indulgent, flavorful dinner without stepping out. It’s quick, simple, and delivers an experience that rivals your favorite steakhouse. Whether you serve it for a romantic dinner or a weekend treat, this dish will leave a lasting impression.

Print