Pan-Seared Steak in Butter Sauce: A Luxurious and Simple Delight

Season the Steaks: Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides. This helps create a flavorful crust while cooking.
Preheat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for about 3 minutes until hot. Add the olive oil and allow it to heat until shimmering.
Step 2: Sear the Steaks

Sear the Steaks: Place the steaks in the pan and sear for about 3-4 minutes on the first side without moving them to get a golden-brown crust.
Flip and Add Butter: Flip the steaks and add the butter, smashed garlic, and thyme (if using) to the pan. As the butter melts, tilt the pan and spoon the butter over the steaks continuously to enhance flavor.
Cook to Desired Doneness: Cook the steaks for an additional 3-4 minutes for medium-rare (adjust time for desired doneness). Use a meat thermometer for accuracy—130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Rest the Steaks: Remove the steaks from the pan and let them rest on a plate for 5-10 minutes to allow the juices to redistribute.
Step 3: Make the Butter Sauce

Prepare the Sauce: In the same pan, add the heavy cream and Dijon mustard (if using). Stir, scraping up any flavorful brown bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes to thicken slightly.
Finish the Sauce: Stir in the remaining butter and lemon juice (if using) until smooth and glossy. Adjust seasoning with salt and pepper to taste.
Step 4: Serve

Place the rested steaks on a serving plate and drizzle the butter sauce over the top. Garnish with fresh parsley and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad.
Serving and Storage Tips