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Pan Seared Steak with Bercy Butter Sauce is made with a shallot, wine and parsley compound butter that you can make ahead for the easiest dinner ever!
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5 from 2 votes

Pan Seared Steak with Bercy Butter Sauce

Pan Seared Steak with Bercy Butter Sauce is made with a shallot, wine and parsley compound butter that you can make ahead for the easiest dinner ever!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 255kcal

Ingredients

  • Four 8 oz. rib eye porterhouse or New York strip steaks, room temperature
  • 1 Tablespoon vegetable oil
  • salt preferably Maldon sea salt or Fleur de Sel
  • freshly ground pepper
  • Bercy Butter
  • 1/2 cup butter softened
  • 2 Tablespoons minced fresh parsley
  • 1 small shallot minced
  • 1/4 cup dry white wine
  • 1/2 cup beef stock

Instructions

  • For the Bercy Butter:
  • Add the shallots, beef stock and wine to a small saucepan. Over medium high heat, bring the mixture to a boil. Reduce the heat and simmer until it's reduced to 1 1/2 Tablespoons. Cool.
  • Add softened butter to a small bowl. Add the reserved shallot and wine mixture. Add the parsley and stir to combine.
  • Place mixture on a piece of platic wrap and form into a log. Wrap in plastic and refrigerate until firm or freeze for later use.
  • For the steaks :
  • Pat the steaks dry and season with salt and pepper.
  • Heat a heavy bottomed skillet (preferably cast iron) over high heat.
  • Add the vegetable oil.
  • When the oil is shimmering, add the steaks.
  • Cook for 3 - 4 minutes.
  • Turn.
  • Cook for another 3 - 4 minutes.
  • Turn and cook for another 2 - 3 minutes.
  • Remove the steaks and add 1 Tablespoon of the Bercy Butter to each steak and serve.

Nutrition

Calories: 255kcal | Carbohydrates: 1g | Protein: 1g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 61mg | Sodium: 264mg | Potassium: 98mg | Vitamin A: 880IU | Vitamin C: 3.1mg | Calcium: 10mg | Iron: 0.3mg