Name: Pan‑Seared Steak in Butter Sauce
Prep time: 10 min
Cook time: PT-487225H41M14S
Total time: PT-487225H41M14S
Cuisine: Fusion
Ingredients: 1 lb (450 g) flank steak, cut into strips; 1 + 2 tbsp unsalted butter, divided; 1 small shallot, finely chopped; 3 garlic cloves, minced; Pinch of red chili pepper flakes, to taste; 1 tbsp Dijon mustard; 3 tsp fresh thyme, minced; 1 tbsp chives, finely minced; ½ cup beef stock (or water); 1 tbsp lemon juice; Salt and fresh cracked pepper, to taste; Fresh chopped parsley, for garnish; ¼ cup (60 ml) soy sauce (or coconut aminos for paleo/gluten‑free); 1 tbsp olive oil; 1 tbsp Sriracha (or preferred hot sauce); Fresh cracked black pepper, to taste

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Short Description

This quick and indulgent Pan‑Seared Steak in Butter Sauce combines tender flank steak strips marinated in savory-spicy flavors, seared to perfection and bathed in a rich, aromatic butter sauce—ideal for a flavorful and satisfying meal in under an hour.

Why You’ll Love This Recipe

Bold, layered flavors from the soy-Sriracha marinade and herb-infused butter sauce
Quick cooking—ready in just 30–40 minutes with minimal prep
Versatile serving—pairs beautifully with sautéed spinach or roasted vegetables

Ingredients

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

1 lb (450 g) flank steak, cut into strips
1 + 2 tbsp unsalted butter, divided
1 small shallot, finely chopped
3 garlic cloves, minced
Pinch of red chili pepper flakes, to taste
1 tbsp Dijon mustard
3 tsp fresh thyme, minced
1 tbsp chives, finely minced
½ cup beef stock (or water)
1 tbsp 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 tbsp olive oil
1 tbsp Sriracha (or preferred hot sauce)
Fresh cracked black pepper, to taste

Directions

Marinate the Steak
- In a bowl, whisk together soy sauce, olive oil, Sriracha, and cracked pepper.
- Add steak strips, toss to coat, and marinate for at least 30 minutes.
Sear the Steak
- Melt 1 tablespoon butter in a skillet over medium-high heat.
- Season steak strips with salt and pepper.
- Sear quickly, turning once, until nicely browned (1–2 minutes per side).
- Transfer to a plate and cover to keep warm.
Make the Butter Sauce
- Reduce heat to medium, add shallot and garlic to the skillet; cook until softened (~2 minutes).
- Stir in thyme, chives, and chili flakes.
- Add lemon juice, Dijon mustard, and beef stock, scraping up browned bits with a wooden spoon.
- Optionally stir in any remaining marinade.
- Let sauce reduce by about half, 5 minutes, swirling occasionally.
Finish the Sauce
- Add the remaining 2 tablespoons butter, swirling until melted and sauce is silky.
- Taste and adjust seasoning with salt and pepper.
Combine & Serve
- Return steak strips to the pan just to reheat and coat with sauce.
- Garnish with chopped parsley and extra chives.
- Serve immediately alongside sautéed spinach or roasted potatoes, carrots, and zucchini.

Servings And Timing

Yield: Serves 2–3 people
Prep Time: 10 minutes (+30 minutes marinade)
Cook Time: 10–12 minutes
Total Time: ~40–45 minutes

Variations

Protein Swap: Use sirloin or ribeye strips for richer flavor.
Herb Variation: Substitute fresh rosemary or tarragon for thyme and chives.
Spice Level: Increase chili flakes or Sriracha for extra heat.
Creamy Finish: Stir in a splash of heavy cream at the end for a luxurious sauce.
Vegan Option: Use vegan butter, vegetable stock, and omit steak for sautéed mushrooms or tofu.

Storage/Reheating

Refrigerator: Store steak and sauce separately in airtight containers for up to 2 days.
Reheat: Rewarm gently in a skillet over medium-low heat, adding a splash of stock or water to loosen the sauce.
Note: For best texture, sautéed spinach or veggies should be freshly cooked at serving time.

FAQs

1. Can I Use A Different Cut Of Beef?

Yes—sirloin or ribeye strips work great and offer more marbling and flavor.

2. How Long Should I Marinate?

At least 30 minutes; up to 4 hours in the fridge intensifies flavor.

3. Can I Skip The Butter For A Leaner Dish?

You can substitute with olive oil, but the sauce won’t be as rich and silky.

4. Can I Make The Sauce Ahead?

Yes—prepare and store sauce separately. Reheat and finish with fresh butter before serving.

5. What If My Sauce Breaks?

Remove pan from heat, whisk in a little cold beef stock or cream to bring it back together.

6. Can I Use Dry Mustard Powder Instead Of Dijon?

Yes—use ½ teaspoon dry mustard dissolved in a bit of stock.

7. Is Sriracha Necessary?

You can replace it with another hot sauce or chili paste to adjust heat.

8. What Side Dishes Work Best?

Sautéed spinach, roasted vegetables, mashed potatoes, or even rice are excellent choices.

9. How Do I Get A Good Sear Without Overcooking?

Use high heat and only flip steak once—about 1–2 minutes per side ensures a golden crust and juicy interior.

10. Can I Reheat The Steak In The Oven?

Yes—cover with foil and warm at 300 °F (150 °C) for 8–10 minutes, adding sauce afterward.

Conclusion

This Pan‑Seared Steak in Butter Sauce is a fast yet gourmet-style dinner—spicy, savory, and luscious with a buttery finish. Perfect for weeknight indulgence or serving guests, it delivers satisfying flavor and elegance in one skillet. Enjoy!

Ezabella