Perfect Pan-Seared Steak with Browned Butter Pan Sauce
This simple yet elegant pan-seared steak in browned butter sauce delivers rich flavor, perfect crust, and melt-in-your-mouth tenderness, ideal for both weeknights and special occasions.
Equipment
- 1 Heavy-bottomed skillet Cast iron is best
- 1 Spatula or wooden spoon to scrape browned bits
- 1 Plate for resting steak
- 1 Paper towels for drying steak
Ingredients
Main Ingredients
- 1 to 1.5 lbs. NY strip steak 1 large or 2 small steaks
- 1 teaspoon Kosher salt for seasoning
- Black pepper to taste
- 2.5 tablespoons Butter split for cooking and sauce
- ½ cup Beef broth for sauce
Instructions
Instructions
- Allow steak to come to room temperature by letting it rest on a plate for 30 minutes (15 minimally).
- Blot the steak dry with a paper towel; salt and pepper liberally on both sides.
- Get a cast iron (or heavy-bottomed) skillet very hot over high heat.
- Melt ½ tablespoon butter in the pan and add the steak.
- Let it sear on one side without moving it for four minutes.
- Flip, and sear the other side for four more minutes. Sear the sides for about one minute each.
- Remove from skillet and let rest for at least ten minutes.
- While steak rests, melt remaining 2 tablespoons butter in the skillet over medium heat.
- Add the beef broth and stir using spatula to scrape up browned bits, simmer for a few minutes until slightly thickened.
- Slice the steak against the grain and drizzle with pan sauce before serving.
Notes
Let steak rest before slicing for best results. Adjust doneness by searing longer if needed.