Pan Seared Steak Butter Sauce: The Ultimate Guide to Perfection

Brazilian Chicken Pot Pie, or “Empadão de Frango” as it’s lovingly known in Brazil, is more than just a comforting meal; it’s a warm hug on a plate. Imagine sinking your fork into a flaky, golden crust, only to be greeted by a creamy, savory filling bursting with tender chicken, olives, and the subtle sweetness of hearts of palm. Are you already drooling? I know I am just thinking about it!

This delightful dish has deep roots in Brazilian cuisine, evolving from the traditional Portuguese “Empada,” a savory pie brought over during colonization. Over time, Brazilians infused it with their own unique flavors and ingredients, creating the beloved Brazilian Chicken Pot Pie we know and adore today. It’s a staple at family gatherings, potlucks, and even casual weeknight dinners.

What makes this pot pie so irresistible? It’s the perfect balance of textures and tastes. The buttery, melt-in-your-mouth crust contrasts beautifully with the rich, creamy filling. The chicken is incredibly tender, and the olives and hearts of palm add a delightful briny and slightly sweet counterpoint. Plus, it’s a relatively easy dish to prepare, making it a fantastic option for both experienced cooks and kitchen novices. So, let’s get started and bring a little bit of Brazil to your table!

this Recipe

Ingredients:

• For the Steak:
• 2 (12-16 ounce) Ribeye steaks, about 1.5 inches thick
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper, to taste
• For the Butter Sauce:
• 4 tablespoons unsalted butter, cold and cubed
• 2 tablespoons dry red wine (such as Cabernet Sauvignon or Merlot)
• 1 tablespoon beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon minced shallots
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Preparing the Steak:

1. Bring the Steaks to Room Temperature: This is crucial for even cooking. Take the steaks out of the refrigerator about 30-45 minutes before you plan to cook them. This allows the internal temperature to rise slightly, resulting in a more evenly cooked steak. Don’t skip this step!
2. Pat the Steaks Dry: Use paper towels to thoroughly pat the steaks dry. This is essential for achieving a beautiful sear. Moisture is the enemy of a good crust.
3. Season Generously: Season both sides of the steaks liberally with salt and freshly ground black pepper. Don’t be shy! The salt will help to draw out moisture and create a delicious crust. I like to use kosher salt for its larger crystals.

Searing the Steak:

1. Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Add the olive oil and let it heat up until it’s shimmering and almost smoking. A hot pan is key to a good sear. If the pan isn’t hot enough, the steak will steam instead of sear.
2. Sear the Steaks: Carefully place the steaks in the hot pan, making sure not to overcrowd it. If your pan isn’t large enough, cook the steaks in batches. Sear the steaks for 3-4 minutes per side, without moving them, until a deep, golden-brown crust forms. Resist the urge to peek or move the steaks around – let them develop that beautiful sear!
3. Add Butter, Garlic, and Herbs: Reduce the heat to medium. Add the butter, minced garlic, rosemary, and thyme to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the melted butter, garlic, and herbs. This adds flavor and helps to cook the steaks evenly. Continue basting for another 2-3 minutes per side.
4. Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C). Remember that the steak will continue to cook slightly as it rests.
5. Rest the Steaks: Remove the steaks from the pan and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don’t skip the resting period!

Making the Butter Sauce:

1. Deglaze the Pan: After removing the steaks from the pan, pour off any excess grease, leaving about 1-2 tablespoons of the flavorful drippings. Place the pan back over medium heat. Add the red wine and beef broth to the pan and scrape up any browned bits from the bottom of the pan. These browned bits are called fond, and they are packed with flavor!
2. Reduce the Sauce: Bring the mixture to a simmer and let it reduce by about half, or until it thickens slightly. This will concentrate the flavors of the wine and broth.
3. Whisk in the Remaining Ingredients: Reduce the heat to low. Whisk in the Worcestershire sauce, Dijon mustard, and minced shallots. Cook for another minute, stirring constantly, until the shallots are softened.
4. Emulsify the Butter: Remove the pan from the heat. Gradually whisk in the cold, cubed butter, one or two cubes at a time, until it is completely melted and the sauce is smooth and emulsified. It’s important to whisk constantly and add the butter slowly to prevent the sauce from breaking.
5. Season and Finish: Stir in the chopped fresh parsley. Season the sauce with salt and freshly ground black pepper to taste.

Serving:

1. Slice the Steaks: Slice the rested steaks against the grain into 1/4-inch thick slices. This will make them easier to chew and more tender.
2. Serve with Butter Sauce: Arrange the sliced steak on plates and spoon the butter sauce generously over the top.
3. Garnish (Optional): Garnish with extra fresh parsley, if desired.

Tips for the Perfect Pan-Seared Steak:

• Choose the Right Cut: Ribeye is a great choice for pan-searing because it’s well-marbled with fat, which adds flavor and tenderness. Other good options include New York strip, filet mignon, and sirloin.
• Use a Heavy-Bottomed Pan: A cast iron skillet is ideal because it retains heat well and distributes it evenly. A stainless steel pan with a thick bottom will also work.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the steaks to steam instead of sear. Cook the steaks in batches if necessary.
• Use a Meat Thermometer: A meat thermometer is the best way to ensure that your steak is cooked to your desired level of doneness.
• Let the Steak Rest: Resting the steak is crucial for allowing the juices to redistribute and prevent them from running out when you slice it.

Variations:

• Add Mushrooms: Sauté sliced mushrooms in the pan after searing the steaks and before making the butter sauce.
• Add Garlic Cloves: Instead of minced garlic, add a few smashed garlic cloves to the pan while searing the steaks.
• Use Different Herbs: Try using other fresh herbs, such as oregano or sage, in the butter sauce.
• Add a Splash of Cream: For a richer sauce, add a splash of heavy cream to the butter sauce at the end.

Enjoy!

This recipe is a guaranteed crowd-pleaser. The combination of the perfectly seared steak and the rich, flavorful butter sauce is simply irresistible. I hope you enjoy making and eating this delicious dish as much as I do!

Conclusion:

And there you have it! This Pan Seared Steak with Butter Sauce recipe is truly a must-try for anyone looking to elevate their steak night. The combination of the perfectly seared steak, boasting a beautiful crust and juicy interior, paired with the rich, decadent butter sauce, is simply irresistible. It’s a restaurant-quality meal you can easily create in your own kitchen, impressing your family and friends (or just yourself – because you deserve it!).

What makes this recipe so special? It’s the simplicity. With just a handful of ingredients and straightforward instructions, you can achieve incredible results. The key is paying attention to the details: ensuring your steak is properly seasoned, using a hot pan to get that perfect sear, and not overcooking the steak. The butter sauce, with its aromatic garlic and herbs, takes it to the next level, adding a layer of complexity and richness that complements the steak beautifully.

But don’t just take my word for it! I highly encourage you to try this recipe and experience the magic for yourself. I promise, you won’t be disappointed.

Now, let’s talk about serving suggestions and variations. While this Pan Seared Steak with Butter Sauce is fantastic on its own, there are plenty of ways to customize it to your liking.

For a classic pairing, serve it with creamy mashed potatoes and roasted asparagus. The potatoes will soak up all that delicious butter sauce, and the asparagus adds a touch of freshness and color to the plate. Another great option is a simple side salad with a light vinaigrette. The acidity of the vinaigrette will cut through the richness of the steak and sauce, creating a balanced and satisfying meal.

Feeling adventurous? Try adding a splash of red wine to the butter sauce for a deeper, more complex flavor. Or, if you like a little heat, add a pinch of red pepper flakes. You could also experiment with different herbs, such as thyme or rosemary, to create your own unique flavor profile.

For a truly indulgent experience, top the steak with a dollop of blue cheese or gorgonzola. The salty, pungent cheese will melt into the butter sauce, creating a decadent and unforgettable flavor combination.

If you’re looking for a lighter option, serve the steak with grilled vegetables, such as zucchini, bell peppers, and onions. The smoky flavor of the grilled vegetables will complement the steak beautifully, and the butter sauce will add a touch of richness and moisture.

No matter how you choose to serve it, this Pan Seared Steak with Butter Sauce is sure to be a hit. It’s the perfect meal for a special occasion, a romantic dinner, or simply a weeknight treat.

So, what are you waiting for? Grab your favorite cut of steak, gather your ingredients, and get cooking! I’m confident that you’ll love this recipe as much as I do.

And finally, I’d love to hear about your experience! Once you’ve tried this recipe, please come back and share your thoughts in the comments below. Let me know what you thought of the flavor, how you served it, and any variations you tried. Your feedback is invaluable, and it helps me to create even better recipes in the future. Happy cooking!