Get ready to fall in love with your skillet all over again, because Pan-Seared Steak in Butter Sauce is about to become your go-to indulgence for a restaurant-worthy meal at home. Just imagine tender strips of marinated steak, seared to caramelized perfection, then lavished in a silky, herb-flecked butter sauce bursting with zesty lemon, Dijon, and fresh chives. With a handful of straightforward ingredients and a little love, you’ll deliver a dish that’s bold, savory, and unforgettable—all in around thirty minutes. Whether it’s date night or a cozy evening with the family, this recipe guarantees you’ll want to savor every last drop.

Pan-Seared Steak in Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how each ingredient for Pan-Seared Steak in Butter Sauce does its part to build layer upon layer of flavor. From the umami booster of soy sauce in the marinade to the luxurious richness of butter and the fresh snap of herbs, each component is absolutely essential for that signature depth and brilliance.

Flank steak (1lb / 450g), cut into strips: Flank steak brings hearty beef flavor and stays beautifully juicy when quickly seared.
Unsalted butter (1+2 tablespoons, divided): Butter is the magic behind the luscious, dreamy sauce that coats every bite.
Shallot (1 small, finely chopped): Shallot adds gentle, aromatic sweetness that rounds out the sauce.
Garlic (3 cloves, minced): Garlic infuses every corner of the pan with deep, comforting flavor.
Red chili pepper flakes (pinch, to taste): Just a pinch brings a teasing heat that wakes up your taste buds.
Dijon mustard (1 tablespoon): Mustard delivers tang and complexity, making the sauce impossibly craveable.
Fresh thyme (3 teaspoons, minced): Thyme brings fresh, woodsy aroma that pairs beautifully with steak and butter.
Chives (1 tablespoon, finely minced): These add a subtle oniony brightness and a pretty pop of color.
Beef stock or water (½ cup): Use either to deglaze the pan and simmer a velvety sauce.
Lemon juice (1 tablespoon): Lemon brightens everything with a flash of acid that balances the richness.
Salt and fresh cracked pepper, to taste: Essential for seasoning every layer to perfection.
Fresh parsley, chopped, for garnish: Sprinkling parsley on top makes the final dish pop both visually and in flavor.

Soy sauce or coconut aminos (¼ cup) – for marinade: Gives the beef an irresistible savory punch from the inside out.
Olive oil (1 tablespoon) – for marinade: Helps the marinade soak in and keeps the steak ultra-juicy as it cooks.
Sriracha or any hot sauce (1 tablespoon) – for marinade: Layer on more flavor and heat right from the start!
Fresh cracked black pepper, to taste – for marinade: Adds depth and subtle heat in the marinade blend.

How to Make Pan-Seared Steak in Butter Sauce

Step 1: Marinate the Steak

Begin by mixing the olive oil, Sriracha, pepper, and soy sauce in a medium bowl until well combined. Toss in the steak strips, ensuring every piece gets thoroughly coated—this marinade not only infuses flavor but also tenderizes the meat. Be patient and let those flavors soak for at least 30 minutes; even a quick half-hour will make all the difference for Pan-Seared Steak in Butter Sauce.

Step 2: Sear the Steak

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Take your marinated steak out and season it lightly with salt and pepper right before it hits the pan. Sear the strips in a single layer, turning just once, until they caramelize and develop a gorgeous crust—this usually takes just 1 to 2 minutes per side. As soon as they’re done, quickly transfer the steak to a plate and cover to keep warm.

Step 3: Start the Aromatic Butter Sauce

Lower the heat to medium, then add finely chopped shallot and minced garlic to the same pan. Stir frequently and let them sizzle for about 2 minutes until fragrant and softened. This is where the pan starts to smell so good, you’ll barely be able to wait for dinner.

Step 4: Build the Sauce

Sprinkle in the minced thyme, chives, and a pinch of chili flakes. Squeeze in the lemon juice, stir in the Dijon mustard, and pour in the beef stock. Use a wooden spoon to stir and scrape up all those golden, flavorful bits stuck to the pan. For extra oomph, you can add any remaining marinade at this stage. Let the sauce bubble gently, swirling the pan now and then, until it reduces by about half—this concentration brings big flavor in every spoonful.

Step 5: Finish with Butter and Steak

Add the remaining 2 tablespoons of butter, swirling and stirring until melted into a glossy, silky sauce. Taste and season with more salt or pepper if needed. Slide the steak strips back into the pan, toss to reheat for a quick minute, and coat every strip in that addictive Pan-Seared Steak in Butter Sauce. Shower it with chopped parsley and chives, and you’re ready to serve!

How to Serve Pan-Seared Steak in Butter Sauce

Garnishes

To really make your Pan-Seared Steak in Butter Sauce pop, finish each serving with a generous sprinkle of freshly chopped parsley and a touch more minced chives. Not only will these herbs add a lovely, aromatic freshness, but they also give the dish a vibrant, mouthwatering look that’s extra inviting.

Side Dishes

This dish is versatile and pairs beautifully with sautéed spinach, roasted potatoes, carrots, and zucchini. The earthy veggies offer a perfect backdrop to soak up that luscious sauce, while something green on the plate always adds a lovely contrast and balance. A simple side of crusty bread wouldn’t go amiss either—perfect for sopping up every last drop!

Creative Ways to Present

Go beyond the basics by piling the steak strips artfully atop a bed of creamy mashed potatoes, or serve them sizzling from a cast iron skillet in the center of the table for sharing. For parties, skewer the steak strips and drizzle with sauce right before serving—Pan-Seared Steak in Butter Sauce is always a showstopper, no matter how you plate it.

Make Ahead and Storage

Storing Leftovers

Allow leftovers to cool, then store your Pan-Seared Steak in Butter Sauce in an airtight container in the fridge for up to three days. Keep the sauce and steak together whenever possible, as the meat will soak up even more flavor as it sits.

Freezing

If you’d like to freeze it, place the cooled steak strips and butter sauce in a freezer-safe bag or container. It will keep well for up to two months. When ready to enjoy again, thaw overnight in the fridge for the best texture and flavor.

Reheating

For the juiciest, most tender results, reheat gently in a skillet over medium-low heat until warmed through. Add a splash of beef stock or water if the sauce looks thick, and swirl in a touch of butter if you want to refresh that velvety texture.

FAQs

Can I use a different cut of steak?

Absolutely! While flank steak works wonders, sirloin, ribeye, or even skirt steak can deliver equally delicious results. Just make sure to slice against the grain for maximum tenderness.

Is this recipe spicy?

The spiciness in Pan-Seared Steak in Butter Sauce is totally customizable. Add more or less chili flakes and Sriracha to taste, or omit the hot sauce if you prefer it mild.

What can I substitute for beef stock?

If you don’t have beef stock handy, water works just fine. You can also try chicken stock for a slightly lighter sauce or even use a splash of dry white wine for extra depth.

How can I make this gluten-free?

For a gluten-free version, simply swap out the soy sauce with coconut aminos or tamari, and check all your other products to make sure they’re gluten-free. All the other ingredients are naturally gluten-free!

Can I make the marinade ahead of time?

Definitely! The marinade can be made a day in advance and kept in the refrigerator. You can even let the steak strips marinate overnight for extra flavor.

Final Thoughts

I truly hope you’ll give Pan-Seared Steak in Butter Sauce a try the next time you’re craving something rich, satisfying, and a little special. You don’t need fancy restaurant skills—just a handful of good ingredients, your favorite skillet, and a little bit of culinary curiosity. Happy cooking!