Description
Master a juicy cast iron sirloin dinner at home. Learn my simple tricks for a perfect sear, rich rosemary butter, and a meal that feels like a hug.
Ingredients
Scale
- Main Ingredients:
- 2 (8-10 oz) sirloin steaks, about 1-inch thick
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- Flavor Boosters:
- 3–4 sprigs fresh rosemary
- 3–4 garlic cloves, smashed
- 1 tsp coarse sea salt (or to taste)
- ½ tsp freshly ground black pepper (or to taste)
- Optional Extras:
- 1 sprig fresh thyme
- Pinch of red pepper flakes (for a little heat)
Instructions
- Prep Your Sirloin Steaks:: First things first, take your sirloin steaks out of the fridge about 30-45 minutes before you plan to cook them. This helps them cook more evenly, trust me. Pat them *super* dry with paper towels—this is crucial for that gorgeous crust we’re after, don’t skip it! Then, season them generously all over with coarse sea salt and freshly ground black pepper. Really get in there; you want a good coat. I always forget to season the sides, oops, so make sure you hit every surface!
- Heat That Cast Iron Skillet:: Place your cast iron skillet over medium-high heat. You want it screaming hot, but not smoking excessively. Add a tablespoon of olive oil to the hot pan, letting it shimmer. This step is about getting that perfect sear. If your pan isn’t hot enough, you’ll steam the steak instead of searing it, and nobody wants a steamed steak, right? I once pulled the trigger too early, and the crust just wasn’t there. Patience, my friend, patience!
- Sear the Sirloin Steak:: Carefully place your seasoned sirloin steaks into the hot skillet. Don’t overcrowd the pan; cook them one at a time if you need to. Let them sear undisturbed for 2-3 minutes per side until a beautiful, deep brown crust forms. Resist the urge to move them around! This is where the magic of the cast iron really shines. You’ll hear that satisfying sizzle, and the smell of the searing beef starts to fill your kitchen. It’s a glorious moment!
- Introduce the Rosemary Butter:: Once both sides have a nice crust, reduce the heat to medium-low. Add the unsalted butter, fresh rosemary sprigs, and smashed garlic cloves to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted, aromatic butter over the steaks. Do this for another 2-4 minutes, flipping the steaks once or twice, until they reach your desired doneness. This basting infuses incredible flavor into every bite. I always get a little too enthusiastic here and splash butter everywhere, but it’s worth it!
- Check for Doneness:: To ensure your cast iron sirloin dinner is cooked just right, use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-140°F (57-60°C). Remember, the steak will continue to cook a bit after it leaves the pan. Don’t guess here, seriously! I used to eyeball it and often ended up with overcooked steak, which is just a tragedy. A good thermometer is your best friend for a juicy sirloin every time.
- Rest and Serve Your Cast Iron Sirloin Dinner:: Transfer the steaks to a cutting board and let them rest for at least 5-10 minutes. This is crucial! Resting allows the juices to redistribute throughout the meat, ensuring a tender, juicy sirloin. If you cut into it too soon, all those beautiful juices will run out, leaving you with dry steak. While it rests, I usually spoon some of that leftover rosemary butter from the pan right over the top. Slice against the grain and get ready to enjoy your delicious cast iron sirloin dinner!