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Recipes
Pan-seared Steak with Brown Butter Sauce

Pan Searing

Pan-seared Steak with Brown Butter Sauce

5 min prep

10 min cooking

Serves 4

Difficulty 1/5

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.

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)

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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.

Tip

When pan-searing steaks, to get the best browning, use a shallow cast-iron or heavy stainless-steel skillet; nonstick pans do not brown steaks as well.

How to Cook It

Pan Searing

Cuts Used in This Recipe

Pan-seared Steak with Brown Butter Sauce

Steaks

Bone-In Strip Loin Wing Steak

Steaks

Bone-In Strip Loin Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.