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Perfect Pan-Seared Steak with Browned Butter Sauce Recipe

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3.8 from 3 reviews

This recipe for Perfect Pan-Seared Steak with Browned Butter Sauce offers a quick and flavorful way to cook a juicy NY strip steak. Searing the steak in a hot cast iron skillet locks in the juices and creates a beautiful crust, while the browned butter and beef broth pan sauce adds a rich, savory finish. Ideal for a satisfying two-serving meal ready in just 15 minutes.

Ingredients

Steak

  • 1-1.5 lbs. NY strip steak (1 large or 2 small steaks)
  • Kosher salt (to taste, about 1 teaspoon)
  • Black pepper (to taste)

Browned Butter Sauce

  • 2.5 tablespoons butter
  • 1/2 cup beef broth

Instructions

  1. Bring steak to room temperature: Allow the steak to rest on a plate at room temperature for about 30 minutes, or at least 15 minutes, to ensure even cooking.
  2. Season the steak: Pat the steak dry thoroughly with a paper towel to remove excess moisture. Liberally season both sides with kosher salt and black pepper to enhance flavor and create a good crust.
  3. Heat the skillet: Place a cast iron or other heavy-bottomed skillet over high heat and let it get very hot before adding any fat or steak.
  4. Start searing the steak: Melt 1/2 tablespoon of butter in the hot skillet, then add the steak carefully.
  5. Sear the steak: Let the steak cook without moving it for 4 minutes on one side to develop a deep brown crust. Flip and sear the other side for another 4 minutes. Finally, sear each side of the steak edges for about 1 minute to cook evenly.
  6. Check doneness: This timing will yield a medium-rare steak. If you prefer it more cooked, continue to cook to your desired temperature while monitoring closely.
  7. Rest the steak: Remove the steak from the skillet and let it rest on a cutting board or plate for at least 10 minutes to allow juices to redistribute.
  8. Prepare the browned butter sauce: In the same skillet over medium heat, melt the remaining 2 tablespoons of butter. Allow it to brown slightly, becoming fragrant and nutty in aroma, about 1 minute. Add 1/2 cup of beef broth and stir with a flat spatula or wooden spoon, scraping up the browned bits from the pan for extra flavor.
  9. Serve: Slice the steak against the grain for tenderness, then drizzle generously with the browned butter sauce before serving.

Notes

  • Bringing the steak to room temperature before cooking ensures even doneness and better searing.
  • Use a heavy-bottomed skillet like cast iron to retain and distribute heat evenly for a perfect crust.
  • Resting the steak after cooking is crucial to keep it juicy.
  • Scraping the pan with beef broth helps create a luscious pan sauce full of flavor.

Find it online: https://glowcooks.com/perfect-pan-seared-steak-with-browned-butter-sauce-recipe/