Pan-Seared Steak Butter Sauce

Pan-seared steak turns a simple weeknight into something special thanks to its deeply savory flavors and luscious buttery sauce. This highly adaptable recipe transforms affordable flank steak into the most tender strips coated in a tangy herb-studded glaze. It has become my solution any time I want a steakhouse dinner with almost no fuss or extra equipment.

The night my cousins dropped by unannounced I threw this together in minutes and now everyone asks for the butter sauce every time company comes over.

Ingredients

• Flank steak sliced into strips: This cut soaks up marinade quickly and stays juicy when cooked fast Look for well-marbled steak for best flavor
• Unsalted butter: Split into two parts so you get rich flavor in both the sear and sauce Always choose butter with the freshest scent
• Small shallot minced: Finely chopped for mild sweet aroma Shallots bring depth without overwhelming the sauce
• Garlic cloves minced: Adds warmth and zip Pick cloves with tight skin and no sprouts for best taste
• Red chili pepper flakes: For gentle background heat You can dial it up or down easily
• Dijon mustard: Infuses the sauce with brightness and subtle tang Use traditional Dijon from France if possible
• Fresh thyme minced: Fragrant herb that pairs beautifully with beef Pick vibrant green sprigs
• Fresh chives minced: Brings freshness and color Use chives that are firm and crisp
• Beef stock or water: Rounds out the sauce with savoriness Homemade or low sodium stock is ideal
• Lemon juice: Offers acidity to balance richness Use freshly squeezed for best results
• Salt and fresh cracked pepper: Essential for flavor Sharply cracked black pepper brings out steak's beefiness
• Fresh chopped parsley: For garnish Adds freshness and a pop of green choose flat-leaf if possible

For the Marinade

• Soy sauce or coconut aminos: For deep umami flavor Choose soy sauce with no added caramel coloring
• Olive oil: Picks up aromatics and carries flavors Go for extra-virgin with a peppery bite
• Sriracha or any hot sauce you like: Adds background heat and a gentle kick
• Fresh cracked black pepper: For a final savory note Right from the grinder gives best aroma

Step-by-Step Instructions

Make the Marinade:

Mix olive oil Sriracha pepper and soy sauce in a bowl until blended Smooth out any clumps of hot sauce for a consistent marinade

Marinate the Steak:

Lay steak strips in the marinade and toss gently to coat every piece Cover and refrigerate for at least half an hour to infuse flavor If you have more time let it go up to two hours for extra tender results

Sear the Steak:

Melt one tablespoon butter in a skillet over medium-high heat Once sizzling add drained steak strips in a single layer Work in batches if needed Sear just one to two minutes per side so you get a golden crust but the inside stays juicy Quickly transfer steak to a plate and cover tightly with foil so it rests

Build the Sauce Base:

Lower heat to medium Add chopped shallots and garlic to skillet with steak juices Stir and cook for around two minutes letting the shallots soften and pick up those browned flavors

Add Aromatics and Liquids:

Toss in thyme chives chili flakes lemon juice mustard and beef stock Stir with a wooden spoon making sure you scrape up any stuck brown bits from the pan surface Add any extra marinade if you like Swirl and cook for about five minutes until sauce reduces by half and thickens

Finish with Butter:

Drop in the remaining two tablespoons butter letting it melt while you swirl the pan This makes the sauce silky and rich Adjust the seasoning with extra salt and pepper if needed Taste for balance

Glaze and Serve the Steak:

Return steak strips and their juices to the skillet Toss to coat the pieces thoroughly in the sauce Heat through for one minute Top with fresh parsley and more chives Serve right away with any side you love

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Every time I use really fresh thyme the aroma fills up my kitchen like a fancy bistro My mom first taught me to add a touch of mustard to pan sauces and it absolutely changes the flavor making it vibrant without overpowering the beef.

Storage Tips

Leftover steak and sauce keep well in an airtight container in the fridge for up to three days Warm it back up in a skillet over low heat with a splash of stock to keep things juicy Avoid microwaving which can make steak tough

Ingredient Substitutions

You can use skirt steak sirloin or even chicken breast instead of flank steak For herbs try tarragon or rosemary if you are out of thyme Coconut aminos make this recipe gluten free and a little bit sweeter Skip the Sriracha for a milder flavor or swap in smoked paprika for gentle spice

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Serving Suggestions

Add a bed of quick sautéed spinach or any sturdy green The sauce pairs incredibly well with roasted potatoes or carrots For a light meal serve the steak on top of a leafy salad with its butter sauce as a warm dressing

The Story Behind Pan-Searing

Pan-searing is a classic French method that caramelizes meat over high heat locking in juices then building a sauce right in the same pan This humble technique turns everyday cuts into something celebratory It also means less mess and dishes perfect for busy home cooks

Recipe FAQs

→ What cut of steak works best for pan-searing?

Flank steak is ideal for pan-searing because it cooks quickly and absorbs marinades well. Cutting into strips helps caramelize the edges and makes for tender bites.

→ Can I substitute the beef stock in the sauce?

If you don’t have beef stock, water or vegetable stock can be used. These alternatives will still help deglaze the pan and carry the flavors.

→ How long should I marinate the steak for best flavor?

Marinating the steak strips for at least 30 minutes allows them to absorb the soy and Sriracha flavors. For deeper taste, marinate for up to 2 hours in the refrigerator.

→ What side dishes complement pan-seared steak in butter sauce?

Sauteed spinach, roasted potatoes, carrots, or zucchini pair well, balancing the rich flavors of the butter sauce with fresh or roasted vegetables.

→ Why add mustard and lemon juice to the sauce?

Dijon mustard and lemon juice bring brightness and depth, cutting through the richness of the butter for a balanced flavor profile.