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Savory Pan-Seared Steak

Savory Pan-Seared Steak in Butter Sauce for Weeknight Joy

This 20-Minute Savory Pan-Seared Steak in Butter Sauce is perfect for quick weeknight dinners, featuring a rich flavor and low-carb profile.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 tablespoons Oil Substitute with olive oil or avocado oil if desired.
  • 1 tablespoon Sriracha Can be substituted or omitted for a milder taste.
  • 1 teaspoon Pepper Fresh-ground yields the best results.
  • 2 tablespoons Soy Sauce Use tamari or coconut aminos for gluten-free.
  • 1 teaspoon Salt Adjust according to preference.
  • 1 pound Steak Strips Flank or ribeye steak works beautifully.
For the Sauce
  • 2 tablespoons Butter More can be added for richness.
  • 1 small Shallot Onion can be a substitute if needed.
  • 2 cloves Garlic Use fresh for best results.
  • 1 teaspoon Thyme Fresh or dried can be used.
  • 2 tablespoons Chives Substitute with green onions if necessary.
  • 1 teaspoon Chili Pepper Flakes Adjust to spice preference.
  • 1 tablespoon Lemon Juice Fresh juice works best.
  • 1 tablespoon Mustard Dijon mustard is a great choice.
  • 1 cup Beef Stock Use homemade or low-sodium.

Equipment

  • cast-iron skillet

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, mix together oil, Sriracha, ground pepper, and soy sauce to create a zesty marinade. Coat the steak strips thoroughly and marinate for at least 30 minutes.
  2. Heat a cast-iron skillet over medium-high heat until hot, around 4-5 minutes. Melt a tablespoon of butter and season the steak strips with salt and pepper. Sear for 1-2 minutes per side until golden crust forms.
  3. Lower the skillet's heat to medium and add another tablespoon of butter. Sauté finely chopped shallots and minced garlic for about 2 minutes until softened.
  4. Stir in thyme, chives, and chili pepper flakes. Pour in fresh lemon juice, Dijon mustard, and beef stock, stirring to combine. Allow to simmer for 5 minutes until reduced by half.
  5. Return the steak strips to the skillet and heat through for 1-2 minutes, ensuring they are well coated with the sauce.
  6. Transfer steak strips to a serving plate and drizzle with the butter sauce. Garnish with parsley and chives. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 3mg

Notes

Allow the steak to rest for a few minutes before slicing to maintain juiciness. Use fresh ingredients for best flavor.

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