Pan-Seared Steak in Butter Sauce


  • 2 (8 oz) ribeye or strip steaks
  • Salt and pepper, to taste
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • 1 tsp dried thyme
  • 1/4 cup beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chopped fresh parsley (optional)

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  1. Season the steaks generously with salt and pepper on both sides.
  2. Heat a large skillet over high heat. Once the skillet is hot, add the canola oil.
  3. Carefully place the steaks in the skillet and cook for 2-3 minutes per side for medium-rare, or 4-5 minutes per side for medium. Use a meat thermometer to ensure the internal temperature of the steak has reached 145 degrees F (63 degrees C) for medium-rare or 160 degrees F (71 degrees C) for medium.
  4. Remove the steaks from the skillet and place them on a plate to rest. Tent them with foil to keep them warm.
  5. In the same skillet, lower the heat to medium and add the butter. Once the butter has melted, add the garlic, shallot, and dried thyme. Cook for 1-2 minutes, or until the shallot is translucent.
  6. Add the beef broth, Dijon mustard, and Worcestershire sauce to the skillet and bring the mixture to a simmer. Cook for 2-3 minutes, or until the sauce has thickened.
  7. Slice the steaks against the grain and return them to the skillet with the butter sauce. Toss the steaks in the sauce to coat them evenly.
  8. Serve the steaks with the butter sauce spooned over the top. Garnish with chopped fresh parsley, if desired.

This recipe is a delicious and easy way to prepare a steak that is juicy, flavorful, and tender. The butter sauce adds a rich and savory flavor to the steak, while the pan-searing method ensures a nice crust on the outside. The sauce is simple to make, and it’s perfect for a special occasion or a romantic dinner. The steak pairs well with mashed potatoes, roasted vegetables, or a salad.

Enjoy !

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