Pan-Seared Steak in Butter Sauce Recipe
This Pan-Seared Steak in Butter Sauce features tender strips of flank steak marinated in a flavorful blend of soy sauce, olive oil, and Sriracha, then cooked to perfection in butter and aromatics. The sauce is enriched with garlic, shallots, Dijon mustard, fresh herbs, and a splash of lemon juice, creating a luscious coating for the steak. Ideal for an easy yet elegant stovetop dinner, this dish balances heat, richness, and fresh herbal notes.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Steak and Marinade
- 1 lb (450g) flank steak, cut into strips
- 1/4 cup (60ml) soy sauce (or coconut aminos for paleo and gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon Sriracha (or any hot sauce)
- Fresh cracked black pepper, to taste
Butter Sauce
- 1 + 2 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- Pinch of red chili pepper flakes, to taste
- 1 tablespoon Dijon mustard
- 3 teaspoons minced fresh thyme
- 1 tablespoon finely minced chives
- 1/2 cup beef stock (or water)
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Marinate the Steak: In a bowl, combine the soy sauce, olive oil, Sriracha, and fresh cracked black pepper. Add the flank steak strips and toss to coat thoroughly. Let the steak marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for better flavor penetration.
- Prepare the Butter Sauce Base: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the finely chopped shallot and sauté until translucent and fragrant, about 2-3 minutes. Stir in the minced garlic and a pinch of red chili flakes, cooking for another 30 seconds to release their aroma.
- Cook the Steak: Push the shallot and garlic mixture to the side of the pan and add the marinated steak strips, cooking in batches if necessary to avoid overcrowding. Sear the steak for 2-3 minutes on each side or until it develops a nice brown crust but remains tender. Remove the cooked steak from the pan and set aside, keeping it warm.
- Build the Sauce: Reduce the heat to low and add the Dijon mustard to the shallot and garlic mixture, stirring to combine. Pour in the beef stock and lemon juice, scraping up any browned bits from the bottom of the skillet to deepen the sauce’s flavor. Simmer gently for 2-3 minutes to reduce slightly.
- Finish the Butter Sauce and Combine: Remove the skillet from heat and whisk in the remaining 2 tablespoons of unsalted butter until the sauce is glossy and emulsified. Stir in the minced fresh thyme and chives, then return the cooked steak strips to the pan, tossing briefly to coat everything evenly with the butter sauce.
- Serve: Season with salt and fresh cracked pepper to taste. Garnish with fresh chopped parsley and serve immediately, ideally with your choice of sides such as mashed potatoes, roasted vegetables, or a crisp green salad.
Notes
- For a paleo or gluten-free version, substitute soy sauce with coconut aminos.
- Adjust the amount of chili flakes and Sriracha to control the heat level according to your preference.
- Allow the steak to rest after cooking if you prefer slightly more tender results.
- The butter sauce can be modified to include other fresh herbs like rosemary or tarragon depending on availability.
- Be sure not to overcrowd the pan when cooking the steak to ensure proper searing rather than steaming.
