Description
Master juicy pan-seared sirloin steak with garlic butter. My easy recipe brings restaurant flavor home, even with kitchen chaos!
Ingredients
- Main Stars:
- Sirloin Steak (1-1.5 lbs, 1-inch thick)
- Flavor Essentials:
- Kosher Salt
- Freshly Ground Black Pepper
- Avocado Oil (or Grapeseed Oil)
- Butter Bath & Aromatics:
- Unsalted Butter (4 tbsp)
- Garlic Cloves (4-5, minced)
- Fresh Rosemary or Thyme Sprigs (2-3)
- Optional Enhancers:
- Shallot (1, finely minced)
- Red Pepper Flakes (pinch)
Instructions
- Prep the Sirloin Steak: First things first, get that sirloin steak out of the fridge at least 30-60 minutes before you plan to cook it. This is *so* important for even cooking! I used to skip this, and my steaks were always cold in the middle. Pat it super dry with paper towels – seriously, drier is better for that crust we’re chasing. Then, season generously with kosher salt and black pepper all over. Don’t be shy; the salt helps create that beautiful sear.
- Heat the Pan for Pan-Seared Sirloin Steak: Grab your heaviest skillet, cast iron is my absolute favorite for this. Place it over medium-high heat until it’s smoking slightly – you’ll see a little wisp, or you can drop a tiny splash of water and if it evaporates instantly, you’re good. Add the avocado oil, let it shimmer. This high heat is critical for achieving that glorious, crunchy crust on your sirloin steak. It should be hot, hot, hot!
- Sear the Sirloin Steak: Carefully place the seasoned sirloin steak into the hot pan. You should hear a satisfying sizzle immediately! Don’t touch it for 2-3 minutes. Seriously, resist the urge to peek or move it. This is where the crust develops. You’ll smell that rich, beefy aroma starting to fill your kitchen. If you move it too soon, no crust, and that’s just sad. I’ve been there, trust me!
- Flip and Add Garlic Butter: Flip the sirloin steak to the other side. Now, immediately add the unsalted butter, minced garlic, and fresh herbs (and shallot, if using) to the pan, right next to the steak. The butter will melt and foam around the steak, releasing all those incredible garlicky, herby scents. Oh, it smells heavenly at this point! This step really infuses the steak with flavor.
- Baste and Finish Cooking the Sirloin Steak: Tilt the pan slightly and, using a spoon, continuously baste the melting garlic butter over the steak. Do this for another 2-3 minutes, or until the steak reaches your desired doneness. For medium-rare, I usually aim for an internal temperature of 130-135°F. Keep spooning that delicious butter over every inch of the sirloin steak. It’s a little messy, but so worth it!
- Rest and Serve the Pan-Seared Sirloin Steak with Garlic Butter: Transfer the Pan-Seared Sirloin Steak with Garlic Butter to a cutting board. This is arguably the most crucial step! Let it rest for at least 5-10 minutes. Don’t slice it right away, or all those precious juices will run out, leaving you with a dry steak. While it rests, the residual heat continues to cook it gently, and the juices redistribute. Then, slice against the grain and spoon any leftover garlic butter from the pan right over it. So good, honestly!