Pan‑Seared Steak in Butter Sauce

Why You’ll Love This Recipe

Tender strips of flank steak are first marinated for extra flavor, then seared to perfection and finished in a buttery, herby, tangy sauce. It’s packed with umami from garlic, herbs, Dijon mustard, a touch of heat, and citrus brightness—ready in under 30 minutes yet impressive enough for dinner parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Steak & Sauce

• 1 lb (450 g) flank steak, cut into strips
• 1 + 2 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• 3 garlic cloves, minced
• Pinch red chili pepper flakes (to taste)
• 1 tablespoon Dijon mustard
• 3 teaspoons minced fresh thyme
• 1 tablespoon finely minced chives
• ½ cup beef stock (or water)
• 1 tablespoon lemon juice
• Salt and fresh cracked pepper, to taste
• Fresh chopped parsley, for garnish

Marinade

• ¼ cup (60 ml) soy sauce (or coconut aminos for paleo/gluten‑free)
• 1 tablespoon olive oil
• 1 tablespoon Sriracha (or any hot sauce)
• Fresh cracked black pepper, to taste

Directions

1. Marinate the steak: In a bowl, whisk together soy sauce, olive oil, Sriracha, and cracked black pepper. Add steak strips and toss to coat. Marinate 15–30 minutes at room temperature or up to 2 hours in fridge.
2. Heat pan: Heat a large skillet over medium-high heat until hot.
3. Sear steak: Add 1 tablespoon butter, swirl to melt. Add steak strips in a single layer (do in batches if needed) and sear ~2 minutes per side until browned. Transfer steak to a plate and tent with foil.
4. Sauté aromatics: Lower heat to medium. Add remaining 2 tablespoons butter to the pan. Once melted, add shallot and sauté ~1 minute. Add garlic and chili flakes; cook 30 seconds until fragrant.
5. Build sauce: Stir in Dijon mustard, thyme, and chives. Pour in beef stock and lemon juice, scraping up browned bits. Simmer 1–2 minutes until thickened slightly.
6. Finish dish: Return steak and any juices to the pan. Toss to coat in sauce; warm through (~1 minute).
7. Serve: Transfer to serving plate, spoon extra sauce on top, and garnish with parsley.

Servings and timing

Servings: 3–4
Prep time: 10 minutes plus 15–30 minutes marinating
Cook time: 10 minutes
Total time: 25–45 minutes (depending on marinating)

Variations

• Swap the cut: Use sirloin or skirt steak instead of flank.
• No spice? Omit chili flakes, or add heat with a dash of chipotle powder.
• Herb twist: Use rosemary or tarragon instead of thyme for a distinctive flavor.
• Creamy version: Stir in 2 tablespoons heavy cream or crème fraîche to enrich the sauce.
• Gluten‑free option: Use coconut aminos for marinade and substitute beef broth for soy sauce.

storage/reheating

• Storage: Cool completely, then refrigerate in airtight container for up to 3 days.
• Reheating: Gently warm in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Avoid microwave to preserve texture.
• Freezing: Freeze in sealed container for up to 2 months. Thaw overnight in fridge before reheating as above.

FAQs

Can I marinate longer for more flavor?

Yes—up to 4 hours in the fridge is fine. Avoid over‑marinating more than overnight or steak may become mushy.

Why use flank steak instead of another cut?

Flank is lean, flavorful, and cooks quickly. Slicing it thin after marinating keeps it tender and perfect for quick searing.

Can I skip the red chili flakes?

Certainly—omit them for milder taste, or substitute with black pepper or smoked paprika.

What if I don’t have Dijon mustard?

Yellow mustard can work, though Dijon adds a smoother, more refined tang. You can also use whole grain mustard.

Can I use dried herbs instead of fresh?

Yes—use 1 teaspoon dried thyme and omit the chives.

How do I know when the steak is done?

Cook 2–3 minutes per side for medium rare. It should be firm but still springy. Let it rest before serving.

Could I cook this in a grill pan?

Absolutely. Sear the steak in a preheated grill pan or cast iron skillet for similar flavor and char.

Can I make the sauce ahead of time?

Yes—prepare the sauce up to step 5, cool, and refrigerate separately. Reheat gently and then toss with freshly cooked steak.

What sides pair well with this dish?

Try garlic mashed potatoes, roasted vegetables, polenta, rice, or a crisp green salad.

Is this recipe gluten‑free?

Use coconut aminos instead of soy sauce and ensure your stock is gluten‑free. Then it’s safe for gluten-free diets.

Conclusion

This Pan‑Seared Steak in Butter Sauce delivers juicy, flavorful steak strips coated in a creamy, herby, garlicky sauce with a hint of heat and citrus. Quick enough for a weeknight yet elegant enough for guests, it’s a versatile dish that hits all the savory notes—rich, tender, and utterly satisfying.

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