Pan-seared sirloin with garlic butter
Pan-seared sirloin with garlic butter
Ingredients
For the Sirloin
- 4 boneless sirloin steaks, about 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons canola oil, or other high smoke point oil
For the Garlic Butter
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 fresh rosemary sprigs, or fresh thyme sprigs
Instructions
- 1
Pat the sirloin steaks thoroughly dry with paper towels. Season both sides generously with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 2 min - 2
Heat a heavy-bottomed pan, such as a cast iron skillet, over medium-high heat until it is smoking slightly. Add 2 tablespoons of canola oil to the hot pan, ensuring it coats the bottom.
⏱️ 2 min - 3
Carefully place the seasoned sirloin steaks into the hot pan, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes per side for medium-rare, or 4 to 5 minutes per side for medium doneness. A good crust should form.
⏱️ 8 min - 4
Reduce the heat to medium-low. Add 4 tablespoons of unsalted butter, 4 minced garlic cloves, and 2 fresh rosemary sprigs to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the melted garlic butter over the steaks for 1 to 2 minutes.
⏱️ 2 min - 5
Remove the steaks from the pan and transfer them to a cutting board. Let the steaks rest for at least 5 to 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 6
Slice the sirloin against the grain into desired thickness, or serve whole. Drizzle any remaining pan juices and garlic butter over the sliced steak before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-seared sirloin with garlic butter
Ingredients
For the Sirloin
- 4 boneless sirloin steaks, about 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons canola oil, or other high smoke point oil
For the Garlic Butter
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 fresh rosemary sprigs, or fresh thyme sprigs
Instructions
- 1
Pat the sirloin steaks thoroughly dry with paper towels. Season both sides generously with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 2 min - 2
Heat a heavy-bottomed pan, such as a cast iron skillet, over medium-high heat until it is smoking slightly. Add 2 tablespoons of canola oil to the hot pan, ensuring it coats the bottom.
⏱️ 2 min - 3
Carefully place the seasoned sirloin steaks into the hot pan, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes per side for medium-rare, or 4 to 5 minutes per side for medium doneness. A good crust should form.
⏱️ 8 min - 4
Reduce the heat to medium-low. Add 4 tablespoons of unsalted butter, 4 minced garlic cloves, and 2 fresh rosemary sprigs to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the melted garlic butter over the steaks for 1 to 2 minutes.
⏱️ 2 min - 5
Remove the steaks from the pan and transfer them to a cutting board. Let the steaks rest for at least 5 to 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 6
Slice the sirloin against the grain into desired thickness, or serve whole. Drizzle any remaining pan juices and garlic butter over the sliced steak before serving.
⏱️ 1 min