Description
Indulge in the ultimate steak experience with this pan-seared steak in butter sauce recipe. Perfectly seared ribeye, New York strip, or filet mignon steaks bathed in a luscious garlic-thyme butter sauce, creating a restaurant-worthy dish right in your own kitchen.
Ingredients
Scale
Steak:
- 2 ribeye, New York strip, or filet mignon steaks (about 1–1 1/2 inches thick)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Butter Sauce:
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 2–3 sprigs fresh thyme (or rosemary)
- Juice of 1/2 lemon (optional)
Instructions
- Prep Steaks: Pat steaks dry, season with salt and pepper.
- Sear Steaks: Heat oil in skillet, sear steaks on both sides until brown.
- Add Butter Sauce: Add butter, garlic, thyme; baste steaks until desired doneness.
- Finish: Squeeze lemon juice, rest steaks before slicing.
Notes
- Let steaks come to room temperature before cooking for best results.
- Enhance flavors by adding white wine or beef broth for a quick pan sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American, Steakhouse-inspired
Nutrition
- Serving Size: 1 steak with butter sauce
- Calories: 620
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 170 mg
