Description
Master a juicy sirloin dinner steak with a creamy garlic parmesan sauce. Simple steps for a restaurant-quality meal at home, perfect for any night.
Ingredients
Scale
- Main Ingredients:
- 2 Sirloin Steaks (about 1-inch thick)
- 1 cup Heavy Cream
- Flavor Boosters:
- 6 cloves Garlic (minced)
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 tbsp Fresh Parsley (chopped)
- 4 tbsp Unsalted Butter (divided)
- 1 tbsp Olive Oil
- Seasonings & Spices:
- Salt (to taste)
- Black Pepper (to taste)
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- Optional Extras:
- Fresh Thyme Sprigs (for basting)
- Pinch of Red Pepper Flakes (for heat)
Instructions
- Prep and Season the Steaks: First things first, get those sirloin steaks out of the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly. Pat them *super* dry with paper towels; honestly, this is the most crucial step for a good sear, no joke. Then, generously season both sides with salt, black pepper, onion powder, and paprika. Don’t be shy with the seasoning; it’s where all the flavor starts for our juicy sirloin dinner steak!
- Sear the Steaks: Heat a heavy-bottomed skillet (cast iron is my absolute favorite here!) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted and shimmering, carefully place the seasoned steaks in the hot pan. Sear them for about 3-4 minutes per side for medium-rare, or longer if you prefer a different doneness. You want a beautiful, deep brown crust. I always get nervous about overcooking them at this stage, but trust your nose and the sizzle!
- Baste with Butter and Aromatics: Once you’ve flipped the steaks, add the remaining 3 tablespoons of butter and the minced garlic to the pan. Tilt the pan slightly and, using a spoon, continuously baste the melted butter and garlic over the steaks. This infuses them with incredible flavor and helps them cook through evenly. This step smells absolutely divine, like a fancy steakhouse right in your kitchen! I once got distracted and forgot to baste, and the difference was noticeable, so don’t skip this.
- Rest the Steaks: Remove the steaks from the pan and transfer them to a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This is crucial! Resting allows the juices to redistribute throughout the meat, ensuring a truly juicy sirloin dinner steak. I used to cut into them immediately, and all the delicious juices just ran out onto the board—what a waste!
- Make the Garlic Parmesan Sauce: While the steaks are resting, use the same pan (don’t clean it, those bits are flavor!) over medium heat. Add the heavy cream to the pan, scraping up any browned bits from the bottom. Bring it to a gentle simmer, then stir in the freshly grated Parmesan cheese. Whisk continuously until the cheese is melted and the sauce thickens slightly. Season with a pinch of salt and pepper if needed. It should be creamy and dreamy, a perfect partner for the steak.
- Serve Your Juicy Sirloin Dinner Steak: Slice the rested steaks against the grain into thick pieces. Arrange them on plates and generously spoon that luscious garlic parmesan sauce over the top. Garnish with fresh chopped parsley for a pop of color and freshness. The aroma alone is enough to make your mouth water! This is the moment you’ve been waiting for, and honestly, it always turns out so good, even with my occasional kitchen mishaps!