Crispy, golden edges and juicy, tender strips make this Butter-Seared Steak with Garlic and Thyme Recipe a real winner in any kitchen. Trust me, once you get the hang of it, it’s your go-to weeknight meal that tastes way fancier than it is.
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Why You'll Love This Recipe
I still remember the first time I made this Butter-Seared Steak with Garlic and Thyme Recipe — the smell alone made me feel like a pro chef. What I love most is how quickly it comes together and that amazing sauce melts your troubles away. It's simple but packs so much flavor.
- Quick cook time: You get a delicious steak dinner on the table in just about 20 minutes, including marinating.
- Flavor-packed sauce: The garlic, thyme, and butter sauce turns the steak into something extraordinary, a perfect mix of fresh herbs and rich butter.
- Easy to customize: Whether you want it spicier or more herbaceous, this recipe adapts beautifully to your taste.
- Perfect for any occasion: Whether it's a casual dinner or you’re impressing guests, it’s a steak recipe that works every time.
Ingredients & Why They Work
The magic behind this Butter-Seared Steak with Garlic and Thyme Recipe lies in pairing simple ingredients that elevate each other. Proper seasoning and fresh herbs are key, plus the butter brings that glossy, irresistible finish.
- Flank steak: I love flank for its bold flavor and quick cooking time; slicing it into strips helps it cook evenly.
- Unsalted butter: Using unsalted lets you control the salt level perfectly and adds richness without overpowering.
- Shallot: Milder than onions, it softens gently in butter adding a subtle sweetness to the sauce.
- Garlic cloves: Fresh garlic gives that unmistakable zing; I never skip it here.
- Red chili pepper flakes: Just a pinch wakes up the sauce; you can always add more if you like heat.
- Dijon mustard: Adds a slight tang and depth—don’t underestimate mustard in pan sauces!
- Fresh thyme: The star herb here; it pairs beautifully with garlic and butter.
- Chives: A fresh, mild onion note that brightens the sauce toward the end.
- Beef stock: Deepens the sauce’s meaty flavor — if you're out, water works in a pinch.
- Lemon juice: Balances richness with a fresh acidity.
- Soy sauce (for marinade): Gives the steak a wonderful umami kick and helps tenderize.
- Olive oil: Makes a silky marinade base that helps everything meld.
- Sriracha (or hot sauce): Adds that spicy vibe I love—adjust to your preference.
- Salt & fresh cracked pepper: Essential for seasoning; apply thoughtfully at different steps for layers of flavor.
- Fresh parsley: For garnish — fresh parsley adds color and a subtle herbaceous lift.
Make It Your Way
This Butter-Seared Steak with Garlic and Thyme Recipe is like a blank canvas—you can easily tweak it with your favorite herbs or adjust the spice level. I enjoy switching fresh thyme with rosemary sometimes for a different herbal note.
- Variation: One of my favorite tweaks is swapping Sriracha for chipotle hot sauce—it adds a smoky depth that’s out of this world.
- Diet-friendly options: Use coconut aminos instead of soy sauce to keep it paleo and gluten-free without sacrificing umami.
- For extra richness: Toss in a splash of heavy cream into the sauce right at the end for a luscious twist.
- Make it fragrant: Add a sprig of rosemary or a few sage leaves while searing for an aromatic boost.
Step-by-Step: How I Make Butter-Seared Steak with Garlic and Thyme Recipe
Step 1: Marinate the Steak Strips
Start by mixing olive oil, Sriracha, fresh cracked pepper, and soy sauce in a bowl. Toss your flank steak strips in this and let them soak up all those flavors for at least 30 minutes. I like to do this early in the day or before heading out—the marinade makes miracles.
Step 2: Sear the Steak in Butter
Heat 1 tablespoon of unsalted butter in a skillet over medium-high heat. Make sure it’s sizzling but not smoking. Season the steak strips lightly with salt and pepper, then sear them quickly, about 1 to 2 minutes per side. Don’t crowd the pan—that’s a common mistake—it helps to get a nice brown crust. Once browned, transfer the steak to a warm plate and cover to keep it juicy.
Step 3: Build the Garlic and Thyme Butter Sauce
Lower the heat to medium and toss in the chopped shallots and minced garlic into that same skillet. Stir occasionally until the shallots are tender and fragrant—about 2 minutes. Then add fresh thyme, chives, red chili flakes, lemon juice, Dijon mustard, and beef stock, scraping the bottom with a wooden spoon to loosen all those delicious browned bits. Simmer until the sauce thickens by about half, which usually takes 5 minutes. Tip in the remaining 2 tablespoons of butter and swirl it in until it melts and the sauce becomes silky. Taste it and adjust the seasoning with salt and pepper.
Step 4: Bring It All Together & Serve
Return the steak strips to the pan for a quick reheat—just a minute so they stay tender. Sprinkle with fresh parsley and a few extra chives. I usually serve with sautéed spinach or roasted seasonal veggies like potatoes, carrots, and zucchini. Grab a fork and enjoy that buttery, herb-infused goodness!
Top Tip
After countless times cooking this Butter-Seared Steak with Garlic and Thyme Recipe, I’ve picked up a few simple tricks to make sure it turns out perfect every time. Let me share the ones that really helped me level up my steak game.
- Don't overcrowd the pan: Giving steak strips space lets them brown properly instead of steaming.
- Use fresh herbs: Fresh thyme and chives add brightness that dried just can’t match.
- Butter at the end: Adding it last to the sauce makes it silky and rich without breaking.
- Rest the steak: Even though these steak strips cook fast, letting them rest briefly keeps them juicy.
How to Serve Butter-Seared Steak with Garlic and Thyme Recipe
Garnishes
I always top the finished steak with a sprinkle of fresh chopped parsley and some extra chives—it adds a pop of color and a subtle fresh onion bite that cuts through the richness perfectly.
Side Dishes
Sautéed spinach with a little garlic and lemon pairs nicely, as do roasted potatoes, carrots, and zucchini. During busier nights, simple buttered green beans or a quick mixed salad work wonders too.
Creative Ways to Present
For special occasions, I like plating the steak strips over creamy mashed potatoes or polenta, drizzled with extra pan sauce, and garnished with edible flowers or microgreens—makes the meal feel truly gourmet and impressive.
Make Ahead and Storage
Storing Leftovers
Leftovers store well covered in the fridge for up to 3 days. I keep the steak separate from the sauce in a shallow container to avoid sogginess, then reheat together gently later.
Freezing
If you want to freeze, freeze the steak and sauce separately in airtight containers. Thaw overnight in the fridge before reheating. While the texture softens slightly, the flavors stay fantastic.
Reheating
The best way to reheat your Butter-Seared Steak with Garlic and Thyme Recipe leftovers is low and slow—warm gently in a skillet over medium heat, adding a teaspoon of water or broth if needed to loosen the sauce. Avoid microwaving which dries out the steak.
Frequently Asked Questions:
Absolutely! While I prefer flank steak for its flavor and quick cook time, sirloin, ribeye, or skirt steak will also work wonderfully. Adjust cooking times slightly depending on thickness.
The spice level is quite mild and customizable. The red chili flakes and Sriracha add a gentle kick, but you can easily omit or increase them based on your spice tolerance.
Make sure the pan and butter are hot before adding your steak. Don’t overcrowd the pan to avoid steaming. Let the steak cook undisturbed for about 1-2 minutes per side to develop a nice crust.
You can prepare the sauce a little ahead and gently reheat it before adding the steak to rewarm. However, finishing the sauce in the skillet used for the steak is best for flavor.
Final Thoughts
This Butter-Seared Steak with Garlic and Thyme Recipe is one of those dishes I turn to when I want a meal that feels special, but without fuss. It’s straightforward, fast, and the result is rich, flavorful steak that always impresses. Next time you’re craving something cozy yet elegant, give this a try—I promise it’ll become one of your favorites, too.
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Delicious Recipe
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Pan-Seared Steak in Butter Sauce recipe features tender flank steak strips marinated in a savory blend of soy sauce, olive oil, and Sriracha, then seared to perfection and served with a rich, flavorful butter sauce infused with shallots, garlic, fresh herbs, and a hint of heat. Perfect for an easy yet impressive dinner for two.
Ingredients
For the Steak and Marinade
- 1 lb flank steak, cut into strips
- ¼ cup soy sauce
- 1 tablespoon olive oil
- 1 tablespoon Sriracha
- Fresh cracked black pepper, to taste
For the Butter Sauce
- 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
Instructions
- Marinate the Steak: In a bowl, combine olive oil, Sriracha, fresh cracked black pepper, and soy sauce. Add the flank steak strips and mix to coat evenly. Allow the steak to marinate for at least 30 minutes to absorb the flavors.
- Sear the Steak: Heat 1 tablespoon unsalted butter in a skillet over medium-high heat. Season the marinated steak strips with salt and additional pepper if desired. Quickly sear the steak for 1 to 2 minutes, turning only once until browned on all sides. Transfer the steak strips to a covered plate and set aside to keep warm.
- Prepare the Butter Sauce: Reduce the heat to medium and add the chopped shallot and minced garlic to the same skillet, stirring occasionally, cooking until the shallot becomes soft and fragrant, about 2 minutes. Stir in the fresh thyme, minced chives, red chili pepper flakes, lemon juice, Dijon mustard, and beef stock. Use a wooden spoon to scrape up any browned bits stuck to the pan. You may add the remaining marinade if desired. Let the sauce simmer, swirling the pan occasionally, until the liquid reduces by about half, approximately 5 minutes. Add 2 tablespoons of butter and swirl the skillet until it melts, adjusting the seasoning with salt and pepper to taste.
- Finish and Serve: Return the steak strips to the skillet to reheat quickly in the butter sauce. Once warmed through, garnish with fresh chopped parsley and additional chives. Serve immediately with sautéed spinach or roasted vegetables such as potatoes, carrots, and zucchini for a complete meal. Enjoy your delicious pan-seared steak in butter sauce!
Notes
- Marinate the steak for at least 30 minutes, but up to 2 hours for more intense flavor.
- Use flank steak or skirt steak for best results as they hold marinades well and cook quickly.
- To make this recipe paleo and gluten-free, substitute soy sauce with coconut aminos.
- For a spicier sauce, increase the amount of red chili flakes or Sriracha.
- Ensure to let the sauce reduce properly to concentrate flavors and thicken for a rich finish.
- If you prefer a milder sauce, omit the chili flakes and reduce mustard slightly.
- Serve steak promptly to enjoy it at optimal tenderness and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
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