Sirloin Steak with Garlic Herb Butter

sirloin steak recipe with garlic herb butter in cast iron skillet

Sirloin Steak with Garlic Herb Butter

Pan-seared sirloin steak with a golden crust, finished with rich garlic and herb compound butter. Ready in under 30 minutes with just a handful of simple ingredients.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 323

Ingredients Equipment Method Notes

Ingredients

2 sirloin steaks, top sirloin preferred, at least 3/4 inch thick about 6 to 8 oz each
1 tsp kosher salt or to taste
0.5 tsp black pepper freshly ground
1 tbsp olive oil
0.25 cup salted butter softened, half a stick
2 tbsp fresh herbs, chopped parsley, rosemary, or thyme
0.25 tsp garlic, minced about 1 small clove

Equipment

Cast iron skillet or heavy-bottomed pan
meat thermometer
Small mixing bowl
Paper towels
cutting board

Method

Make the garlic herb butter first. Combine softened butter, chopped fresh herbs, minced garlic, and a pinch of salt and pepper in a small bowl. Stir well and set aside at room temperature.
Remove steaks from the refrigerator 20 to 30 minutes before cooking to bring to room temperature.
Pat steaks completely dry with paper towels on both sides. Season generously with salt and black pepper, pressing it gently into the meat.
Place a cast iron skillet over medium-high heat for 2 to 3 minutes until very hot. Add olive oil and heat until shimmering.
Place steaks in the pan and sear without moving for 4 to 5 minutes per side for medium-rare. Do not touch or move the steak while it sears.
Check internal temperature: 125 F for rare, 135 F for medium-rare, 145 F for medium, 150 F for medium-well, 160 F for well done. Remove steak 5 degrees below your target temperature.
Transfer steaks to a cutting board and rest for at least 5 minutes. Place a generous dollop of garlic herb butter on top of each steak while resting and let it melt.
Slice against the grain, garnish with fresh herbs if desired, and serve immediately.

Notes

Top sirloin is preferred for maximum tenderness. Always slice against the grain for the most tender result. The compound butter can be made up to one week ahead and refrigerated, or frozen for up to 3 months.