Pan-seared Steak with Brown Butter Sauce

Fresh thyme and nutty browned butter provide subtle yet distinctive flavours to this robust steak., Wing Steaks (a.k.a. Bone-in Strip Loin Grilling Steaks), are juicy and delicious in part due to the bone. Sub-in the ever-popular boneless Strip Loin Grilling Steak if you can’t find Wing Steak.
Yield 4 Servings Prep. Time 5 min Cooking Time 10 min Total Time 15 min


Here are the following ingredients:

  • 1½ lb (750 g) Beef Wing Steaks, ½ inch (1 cm) thick (about 2)
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • ½ cup (125 mL) cold butter, divided
  • 8 small sprigs fresh thyme
  • 1 clove garlic, smashed
  • 2 tbsp (30 mL) fresh lemon juice
  • Flaked sea salt, such as Maldon
  • Fresh thyme leaves (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat steaks dry with paper towel and season all over with salt and pepper.

  2. Melt 1 tbsp (15 mL) butter in large skillet over medium-high heat. Pan-fry steaks for 6 to 8 minutes for ½ inch (1 cm) thick steaks, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for 5 minutes.

  3. Return skillet to medium-high heat. Add remaining butter, thyme sprigs and garlic. Swirl skillet for 2 to 3 minutes or until butter stops frothing, turns a light brown colour and has a slightly nutty fragrance. Stir in lemon juice. Remove from heat and discard thyme sprigs and garlic. Set butter aside.

  4. Carve steaks off the bone and cut into thin slices across the grain. Arrange on a platter along with the bones. Pour brown butter over top of steaks. Sprinkle with flaked sea salt and thyme leaves, if desired.