The Most Addicting and Satisfying Pan-Seared Steak in Butter Sauce

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Pan-Seared Steak in Butter Sauce – Hyper simple and so flavorful! Who can resist a juicy steak, especially when it’s coated with a silky butter sauce reduction? Steak strips are marinated then quickly seared in a cast iron pan; the brown bits providing the basis for the most delish sauce ever. Dinner is ready!

Table of Contents


  • One 1lb (450g) flank steak, cut into strips
  • 1+2 tablespoons unsalted butter, divided
  • 1 small shallot, finely chopped
  • 3 garlic cloves, minced
  • Pinch of 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

For the marinade

  • 1/4 cup (60ml) soy sauce (or coconut amino for paleo and gluten-free)
  • 1 tablespoon olive oil
  • 1 tablespoon Sriracha (or any hot sauce you like)
  • Fresh cracked black pepper, to taste


  1. In a bowl, combine oil, Sriracha, pepper, and soy sauce. Marinate steak strips in this mixture for at least 30 minutes.
  2. Melt butter in a skillet over medium-high heat. Season steak with salt and pepper and sear quickly, turning just once, until browned, 1–2 minutes. Transfer steak strips to a covered plate and set aside.
  3. Reduce heat to medium and cook shallot and garlic in the same skillet, stirring occasionally, until shallot softened and fragrant, about 2 minutes. Add thyme, chives, chili pepper flakes, lemon juice, mustard, and 1/2 cup beef stock, using a wooden spoon to scrape up any browned bits. You can add the remaining of the marinade if you like. Cook, swirling the pan occasionally until the liquid is reduced by about half, about 5 minutes. Add 2 tablespoons butter, swirling the skillet to melt; adjust seasoning pan sauce with salt and pepper.
  4. Return the steak to the pan, reheat quickly, and garnish with chopped parsley and chives before serving with a side of sauteed spinach. Enjoy!
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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