Name: Juicy Pan-Seared Sirloin Steak with Herb Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Steak & Base:; 2 (1-inch thick) sirloin steaks; 1 tbsp high-smoke-point olive oil; Herb Butter Magic:; 4 tbsp unsalted butter; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 3 cloves garlic, crushed (not minced); Seasoning Essentials:; 1 tbsp coarse sea salt (or more, to taste); 1 tsp freshly ground black pepper (or more, to taste)

Description

Master a juicy pan-seared sirloin steak with herb butter! Get my easy, authentic recipe for a restaurant-quality dinner at home, complete with personal tips.

Ingredients

Scale

Steak & Base:
2 (1-inch thick) sirloin steaks
1 tbsp high-smoke-point olive oil
Herb Butter Magic:
4 tbsp unsalted butter
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves garlic, crushed (not minced)
Seasoning Essentials:
1 tbsp coarse sea salt (or more, to taste)
1 tsp freshly ground black pepper (or more, to taste)

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Instructions

Prep Your Steak for Searing:: First things first, take your sirloin steaks out of the fridge at least 30 minutes before you plan to cook. This is where I always forget, honestly, and it makes such a difference! Pat them *super* dry with paper towels—and I mean bone dry. Any moisture means steam, and steam means no glorious crust. Season both sides generously with coarse sea salt and freshly ground black pepper. Really get it in there! You’ll see the moisture start to come to the surface; that’s good, just dab it again.
Heat the Pan Like a Pro:: Place a heavy-bottomed skillet, preferably cast iron, over high heat. Let it get screaming hot for about 3-5 minutes. You want to see a wisp of smoke, a sign that it’s ready for that beautiful sear. I once didn’t heat it enough, and the steak just sat there, stewing in its own juices, which was a real oops moment. Add a tablespoon of high-smoke-point olive oil to the hot pan, swirling to coat. It should shimmer immediately.
Sear the Sirloin Steak:: Carefully place your seasoned sirloin steaks into the hot pan. You should hear a satisfying sizzle immediately – that’s the sound of magic happening! Don’t move them for 2-3 minutes; let that crust develop. Seriously, resist the urge to peek! You’ll smell that rich, beefy aroma filling your kitchen, and it’s just wonderful. This is where the magic crust forms, don’t mess with it!
Flip and Add Herb Butter:: Flip the steaks to the other side. Now, immediately add the unsalted butter, fresh rosemary, fresh thyme, and crushed garlic cloves to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks with that fragrant herb butter. Keep basting for another 2-3 minutes, letting those flavors really soak in. I sometimes get a bit messy here, butter flying everywhere, but it’s worth it.
Check for Doneness:: For a medium-rare Juicy Pan-Seared Sirloin Steak, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer, it’s truly your best friend here. For medium, it’s 135-140°F (57-60°C). Depending on thickness and your stove, this might take another 2-4 minutes of basting. I’ve definitely overcooked a few in my time, thinking “just another minute,” and ended up with sad, chewy steak. Don’t be me!
Rest Your Steak:: Once your sirloin steaks reach your desired doneness, remove them from the pan and place them on a cutting board or plate. Tent them loosely with foil and let them rest for at least 5-10 minutes. This is non-negotiable, hon! Resting allows the juices to redistribute throughout the meat, giving you that incredibly juicy interior. Slice against the grain, and you’ll see how beautiful and tender it is. The aroma, the tenderness, it’s all there!