Description
This Pan-Seared Steak in Butter Sauce recipe delivers a tender, flavorful steak with a rich garlic-herb butter sauce. Using ribeye or filet mignon, the steaks are perfectly seared in a cast iron skillet, basted with melted butter, garlic, and thyme, and finished with a homemade pan sauce. A simple yet elegant dish ideal for steak lovers seeking a restaurant-quality meal at home.
Ingredients
Scale
Steak
- 2 ribeye or filet mignon steaks (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
Butter Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (or rosemary)
- Optional: Fresh parsley, chopped (for garnish)
Instructions
- Prepare Steaks: Remove the steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Season Steaks: Generously season both sides of the steaks with salt and freshly ground black pepper.
- Heat Skillet: Place a heavy skillet (preferably cast iron) over medium-high heat and add the vegetable oil. Heat until the oil shimmers but does not smoke.
- Initial Sear: Carefully place the steaks in the hot skillet. Let them sear undisturbed for 4-5 minutes until a dark crust forms on one side.
- Flip Steaks: Using tongs, turn the steaks over and cook for an additional 3-4 minutes for medium-rare doneness, adjusting for desired doneness.
- Add Butter and Aromatics: Add the unsalted butter, smashed garlic cloves, and fresh thyme to the pan alongside the steaks.
- Baste Steaks: As the butter melts, tilt the skillet and use a spoon to continuously baste the steaks with the melted butter and aromatics to enhance flavor and keep them moist.
- Check Temperature: Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
- Rest Steaks: Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes to allow juices to redistribute.
- Make Sauce: While the steaks rest, keep the skillet over low heat and swirl the remaining garlic, thyme, and butter to create a flavorful pan sauce.
- Slice Steaks: Slice the rested steaks against the grain and arrange them on a serving plate.
- Serve: Drizzle the prepared butter sauce over the sliced steaks and garnish with chopped fresh parsley if desired. Serve immediately.
Notes
- Allowing the steaks to come to room temperature helps achieve even cooking throughout the meat.
- Use a cast iron skillet for the best sear and heat retention.
- Basting with butter and herbs keeps the steak moist and adds rich flavor.
- Resting the steak is crucial to retain its juices and tenderness.
- Adjust cooking times based on steak thickness and desired doneness.
- For a gluten-free option, ensure all ingredients including seasonings are gluten-free.
