Sirloin steak with garlic butter is top sirloin seasoned with salt and pepper, seared in a cast iron skillet for 4 to 5 minutes per side, then topped with a compound butter made from garlic, fresh herbs, salt and pepper. Twenty-five minutes, serves 4.
Patting each steak dry with a paper towel before it touches the pan is the step that decides whether you get a brown crust or a grey, steamed surface. Moisture on the outside of the meat turns to steam on contact and prevents the sear from forming. Dry surface, hot pan, golden crust.
The garlic butter goes on after the steak comes off the heat, not during cooking. Butter in a pan at medium-high heat for 10 minutes will burn and turn bitter. A cold dollop on a hot resting steak melts slowly across the surface and bastes the meat as it rests, which is where the flavour comes from.
Sirloin Steak with Garlic Butter
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes323
kcalTop sirloin seared golden brown in a cast iron skillet, rested for 5 minutes, then topped with a compound butter made from garlic, fresh herbs and black pepper. Four ingredients for the steak, four for the butter.
Ingredients
1 1/4 pounds top sirloin steak
Salt and pepper, to taste
1 tablespoon olive oil
4 tablespoons butter, softened
1/2 teaspoon garlic, minced
1 tablespoon minced fresh herbs (thyme, parsley or chives)
Directions
- Prep the steak:Pat each steak dry with a paper towel. Season generously on both sides with salt and pepper.
- Sear:Heat a cast iron skillet over medium-high heat. Add the olive oil. Place the steaks in a single layer and cook for 4 to 5 minutes per side until browned. Use a thermometer to check doneness.
- Make the butter:While the steak cooks, stir together the softened butter, garlic, herbs, salt and pepper in a small bowl.
- Rest and serve:Remove the steaks from the pan and rest for at least 5 minutes. Place a dollop of garlic butter on top of each steak. Slice against the grain, garnish with extra herbs, and serve.
FAQs
What is the difference between top sirloin and bottom sirloin?
Top sirloin is the more tender cut and is usually labelled specifically as “top sirloin” on the packaging. Bottom sirloin is tougher and is typically sold as just “sirloin” or “sirloin steak.” Both are flavourful and benefit from a short cook time, but top sirloin gives you better results for a pan sear.
What temperature should sirloin steak reach?
Rare is 130F, medium rare is 135F, medium is 145F, medium well is 150F. Pull the steak a few degrees before your target since it keeps cooking as it rests. The author does not recommend going past 150F because the meat dries out and toughens.
Can you grill this instead of using a skillet?
Yes. Sear over direct heat for 4 to 5 minutes per side, then add the garlic butter after the steak comes off the grill rather than during cooking. Butter drips through the grates and causes flare-ups, so it goes on during the rest, not on the grill.
Can you make the garlic butter ahead?
Yes, up to 2 days in advance. Store it covered in the fridge and let it soften at room temperature for 15 to 20 minutes before serving. You can also roll it into a log in cling film, freeze it, and slice off rounds as needed.
How do you store leftover steak?
Fridge for 3 to 4 days in a sealed container. Slice it before storing so it reheats more evenly. Warm gently in a skillet or microwave until just heated through. Leftover sirloin works well sliced cold on a salad or in steak tacos.
