Pan-Seared Sirloin Steak with Sautéed Onions
Pan-Seared Sirloin Steak with Sautéed Onions
Ingredients
For the Sirloin Steak
- 1 1/2 pounds sirloin steak, cut into 4 equal steaks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 sprig fresh rosemary, optional
For the Sautéed Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon granulated sugar, optional, for caramelization
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Steaks: Pat the sirloin steaks dry with paper towels. Season generously on both sides with kosher salt and black pepper. Let them sit at room temperature for at least 15 minutes while you prepare the onions.
⏱️ 5 min
- 2
Sauté the Onions: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or cast-iron pan over medium heat. Add the thinly sliced yellow onion, salt, pepper, and optional granulated sugar. Cook, stirring occasionally, for 15-20 minutes, or until the onions are softened and caramelized to a golden brown. Remove onions from the skillet and set aside.
⏱️ 20 min
- 3
Sear the Steaks: Increase the heat of the same skillet to medium-high. Add 1 tablespoon of olive oil. Once the oil is shimmering and just starting to smoke, carefully place the seasoned sirloin steaks in the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min
- 4
Cook First Side: Sear the steaks for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. For the last 2 minutes of cooking, add 2 tablespoons of butter, minced garlic, and rosemary sprig (if using) to the pan.
⏱️ 4 min
- 5
Baste and Finish: Tilt the pan and spoon the melted butter, garlic, and rosemary over the steaks continuously. Flip the steaks and baste the other side for the remaining cook time.
⏱️ 2 min
- 6
Rest the Steaks: Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 7
Serve: Slice the rested steaks against the grain (optional) and serve immediately, topped with the sautéed onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Sirloin Steak with Sautéed Onions
Ingredients
For the Sirloin Steak
- 1 1/2 pounds sirloin steak, cut into 4 equal steaks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 sprig fresh rosemary, optional
For the Sautéed Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon granulated sugar, optional, for caramelization
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Steaks: Pat the sirloin steaks dry with paper towels. Season generously on both sides with kosher salt and black pepper. Let them sit at room temperature for at least 15 minutes while you prepare the onions.
⏱️ 5 min - 2
Sauté the Onions: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or cast-iron pan over medium heat. Add the thinly sliced yellow onion, salt, pepper, and optional granulated sugar. Cook, stirring occasionally, for 15-20 minutes, or until the onions are softened and caramelized to a golden brown. Remove onions from the skillet and set aside.
⏱️ 20 min - 3
Sear the Steaks: Increase the heat of the same skillet to medium-high. Add 1 tablespoon of olive oil. Once the oil is shimmering and just starting to smoke, carefully place the seasoned sirloin steaks in the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min - 4
Cook First Side: Sear the steaks for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. For the last 2 minutes of cooking, add 2 tablespoons of butter, minced garlic, and rosemary sprig (if using) to the pan.
⏱️ 4 min - 5
Baste and Finish: Tilt the pan and spoon the melted butter, garlic, and rosemary over the steaks continuously. Flip the steaks and baste the other side for the remaining cook time.
⏱️ 2 min - 6
Rest the Steaks: Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 7
Serve: Slice the rested steaks against the grain (optional) and serve immediately, topped with the sautéed onions.
⏱️ 2 min