Description
Master pan-seared sirloin steak with garlic butter! Get juicy steak, golden crust, and rich flavor using my simple, foolproof method. So easy, so good.
Ingredients
Scale
- Main Ingredients:
- 2 (1-inch thick) sirloin steaks
- 1 tbsp olive oil (high smoke point)
- Flavor Boosters:
- 4 tbsp unsalted butter
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary
- Seasonings & Spices:
- 1.5 tsp kosher salt (or to taste)
- 0.5 tsp freshly ground black pepper (or to taste)
- Optional Extras:
- 1 tsp flaky sea salt (for finishing)
- Fresh thyme sprigs (optional, for variation)
Instructions
- Prep Your Sirloin Steak:: 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. Then, and this is critical, pat them *super* dry with paper towels. Seriously, drier is better! Any moisture means steaming, not searing, and we want that glorious crust, right? Season generously all over with kosher salt and black pepper. Don’t be shy; it’s what builds flavor. I once rushed this step and ended up with a less-than-stellar crust, so learn from my mistake!
- Heat the Pan:: Grab your heaviest, best-quality cast iron or stainless steel skillet. Place it over medium-high heat until it’s screaming hot—you should see a wisp of smoke. This is where the magic starts for a pan-seared sirloin steak! Add a tablespoon of olive oil. Swirl it around, then carefully place your seasoned sirloin steaks in the hot pan. Make sure you don’t overcrowd it; if you’re cooking more than two, do it in batches. I learned this the hard way when my pan cooled down and my steaks just kinda… sat there, looking sad, instead of searing.
- Sear the Steak:: Let those steaks sear undisturbed for 2-3 minutes per side for a beautiful, deep brown crust. Resist the urge to poke or move them! This is where the Maillard reaction does its thing, creating all that incredible flavor. Once you’ve got a good sear, flip ’em. I love seeing that golden-brown crust develop; it smells absolutely amazing at this stage, like a fancy steakhouse right in my kitchen. Keep that heat up, hon!
- Add Garlic Butter Magic:: After flipping your pan-seared sirloin steaks, reduce the heat to medium-low. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, start basting! Spoon that melted, fragrant garlic butter over the steaks continuously for another 2-3 minutes. This infuses them with so much flavor and keeps them juicy. I always get a little messy here, but it’s worth every drop of that garlicky goodness. This step makes all the difference!
- Check for Doneness:: You’re looking for an internal temperature of about 125°F-130°F for medium-rare. Use an instant-read thermometer inserted into the thickest part of the steak. Remember, it’ll continue to cook a bit while resting. I totally overcooked a steak once by not trusting my thermometer, so don’t be like me! Pull them off the heat a little earlier than you think; carryover cooking is real, folks. Each pan-seared sirloin steak will be a bit different, so trust your thermometer.
- Rest and Serve:: This step is non-negotiable, seriously. Transfer your pan-seared sirloin steaks to a cutting board and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and juicy. If you cut into it too soon, all those delicious juices will just run out onto your board, and that’s a tragedy! I usually spoon any extra garlic butter from the pan over them as they rest. Slice against the grain and serve immediately. Pure bliss, I tell ya!