This Pan-Seared Steak in Butter Sauce is a quick and mouthwatering dinner option that’s packed with flavor. The steak strips are marinated in a savory blend of soy, Sriracha, and olive oil, then quickly seared and finished in a luxurious garlic butter mustard sauce. Perfect for weeknights or special occasions, this recipe delivers restaurant-quality taste in under 30 minutes.

Full Recipe:

Ingredients

For the 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 of red chili pepper flakes (to taste)

• 1 tablespoon Dijon mustard

• 3 teaspoons fresh thyme, minced

• 1 tablespoon chives, finely minced

• ½ cup beef stock (or water)

• 1 tablespoon lemon juice

• Salt and freshly cracked black pepper, to taste

• Fresh chopped parsley, for garnish

For the Marinade:

• ¼ cup (60 ml) soy sauce (or coconut aminos for paleo/gluten-free)

• 1 tablespoon olive oil

• 1 tablespoon Sriracha (or your favorite hot sauce)

• Fresh cracked black pepper, to taste

Directions

1. Marinate the Steak: In a bowl, combine soy sauce, olive oil, Sriracha, and black pepper. Marinate the steak strips for at least 30 minutes.

2. Sear the Steak: In a skillet, melt 1 tablespoon butter over medium-high heat. Season the steak with salt and pepper. Sear quickly, turning once, until browned (about 1–2 minutes). Transfer steak to a plate and keep covered.

3. Make the Sauce: Lower the heat to medium. Add shallot and garlic to the same pan and cook for 2 minutes until soft and fragrant. Stir in thyme, chives, chili flakes, mustard, lemon juice, and beef stock. Scrape up browned bits and simmer for 5 minutes, until reduced.

4. Finish the Sauce: Swirl in 2 tablespoons of butter and season with salt and pepper.

5. Reheat and Serve: Return steak to the skillet to reheat. Garnish with parsley and chives. Serve with roasted vegetables or sautéed spinach.

Nutrients

Approximate values per serving (makes 2 servings):

• Calories: ~500–550 kcal

• Protein: ~30g

• Fat: ~38g

• Carbohydrates: ~8g

• Sodium: Varies depending on soy sauce used

The Perfect Sear for Maximum Flavor

A beautifully seared piece of steak is all about technique and timing. This recipe ensures your steak strips cook quickly and develop a caramelized exterior without overcooking the inside. Flank steak, the cut of choice here, is ideal for this purpose. Its lean structure and pronounced beefy flavor make it perfect for high-heat searing and soaking up marinades. By slicing the steak into strips before cooking, each piece is given optimal exposure to the pan, creating more surface area to soak up the rich sauce later.

The Marinade: A Bold First Layer

Marinating the steak is the first step to building flavor. Soy sauce adds umami and saltiness, Sriracha brings heat and subtle sweetness, and olive oil helps tenderize the meat while infusing it with richness. A short marination period of just 30 minutes allows the flavors to penetrate the meat without requiring a long soak. You can even marinate the steak the night before for an even more pronounced depth of flavor. This step not only seasons the steak but lays the groundwork for the harmonious blend of flavors you’ll experience in the final dish.

Garlic Butter Mustard Sauce: The Star of the Show

The sauce in this recipe is where it transforms from a simple seared steak to something truly indulgent. After removing the steak from the pan, shallots and garlic are sautéed in the leftover fond—the flavorful browned bits left behind. These aromatic elements infuse the base with savory intensity, while fresh thyme, Dijon mustard, and chili flakes add complexity and herbal warmth. Beef stock deglazes the pan, lifting all those browned bits and incorporating them into the sauce for deep flavor. Lemon juice brightens and balances the richness, while the final swirl of butter gives the sauce its signature glossy finish. It clings to the steak like silk, enhancing each bite without overpowering the meat.

Herbs and Aromatics for Brightness and Depth

Fresh thyme and chives bring an earthy, fragrant quality to the sauce, making it feel both luxurious and light. The finishing touch of parsley brightens the entire dish visually and flavor-wise, cutting through the butteriness with a pop of freshness. These herbs aren’t just garnish—they play an essential role in elevating the flavors and offering a nuanced contrast to the savory steak and buttery sauce.

Versatile Pairings for a Complete Meal

While this steak dish stands strong on its own, it pairs beautifully with a variety of sides. Roasted or sautéed vegetables—like asparagus, green beans, or Brussels sprouts—make for a nutrient-rich accompaniment that complements the richness of the meat. A bed of mashed cauliflower or garlic butter potatoes creates a comforting base that absorbs the flavorful sauce. For a lighter option, pair with sautéed spinach or arugula tossed with lemon. And for those not counting carbs, crusty bread is an excellent way to soak up every drop of sauce.

Perfect for All Occasions—Casual to Celebratory

This dish’s versatility is one of its greatest strengths. It’s fast enough to make on a Wednesday night when time is tight but also sophisticated enough to serve at a dinner party or romantic evening in. Its bold yet balanced flavors appeal to a wide range of palates, and the presentation—tender steak draped in a glistening sauce, garnished with fresh herbs—is visually stunning with minimal effort. It’s the kind of meal that feels like a treat but is achievable anytime.

Customizable to Fit Your Pantry and Preferences

Though the recipe calls for flank steak, other cuts like sirloin, ribeye, or even tenderloin work beautifully. If you’re avoiding soy, coconut aminos offer a gluten-free, paleo-friendly alternative. Sriracha can be swapped with chili garlic sauce or omitted for a milder profile. And while beef stock is ideal for a robust sauce, chicken stock or vegetable broth can be used in a pinch. The recipe’s adaptability means you can make it your own without compromising on flavor.

Nutrient-Rich and Balanced for a Satisfying Meal

Despite its indulgent appearance, this dish offers a well-rounded nutritional profile. The lean protein from the flank steak is paired with healthy fats from olive oil and butter, while the addition of herbs, lemon juice, and garlic contributes antioxidants and flavor without added calories. The moderate use of mustard and stock helps create a sauce that feels rich without relying on cream or thickeners. With about 30 grams of protein per serving and under 10 grams of carbs (depending on your sauce choices), this dish is naturally low in carbohydrates and suitable for those following a keto or low-carb lifestyle.

Storage and Leftovers That Still Deliver

If you have leftovers, they store well in the refrigerator and reheat beautifully. The sauce may thicken slightly when chilled, but a gentle reheat over low heat will return it to its velvety state. Leftover steak strips can be used in wraps, grain bowls, or salads the next day. In fact, the sauce doubles as an incredible warm dressing when tossed with greens and grains like farro or couscous.

Conclusion

Pan-Seared Steak in Butter Sauce is the ultimate proof that a luxurious, flavorful dinner doesn’t have to be time-consuming or complicated. With simple, accessible ingredients and a quick sear-and-sauce method, this dish delivers a restaurant-quality meal with minimal effort. The combination of tender marinated steak and a rich, herb-infused garlic butter mustard sauce is truly unforgettable. Whether you’re cooking for yourself or impressing a table of guests, this dish is sure to become a staple in your recipe rotation—a reminder that with the right technique, great meals can be made in minutes.