Pan-Seared Steak in Butter Sauce
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Intensity: Moderate
Serves: 2
Ingredients:
For the Steak:
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Steak:
- Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes.
- Pat the steaks dry with paper towels and season both sides with salt and black pepper.
Pan-Seared Steak:
- Heat olive oil in a skillet over medium-high heat.
- Once the oil is hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, adjusting the time based on your desired doneness.
- Remove the steaks from the pan and let them rest on a plate.
Make the Butter Sauce:
- In the same skillet, lower the heat to medium.
- Add 2 tablespoons of butter and minced garlic. Sauté for 1-2 minutes until the garlic becomes fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits.
- Stir in the fresh thyme and let the sauce simmer for 2-3 minutes.
- Season the sauce with salt and black pepper to taste.
- Add the remaining 2 tablespoons of butter and stir until melted, creating a rich, velvety sauce.
Serve:
- Place the rested steaks on serving plates.
- Spoon the butter sauce over the steaks.
- Garnish with chopped fresh parsley.
Enjoy:
- Serve the Pan-Seared Steak in Butter Sauce immediately.
- Pair it with your favorite sides for a delicious and indulgent meal.
Nutrition Information (per serving):
- Calories: 500
- Protein: 35g
- Carbohydrates: 2g
- Fat: 40g
- Fiber: 0g
- Sugar: 0g
- Sodium: 600mg
Note: Nutritional values are approximate and may vary based on specific ingredients used. Adjust quantities based on your dietary preferences and requirements.
